This tasty, warming pudding is for 4 large individual trifle dishes, 6 medium dishes or one large trifle dish. Zoe Williams' rhubarb and ginger trifle also tastes fab cold!
Ingredients
- 400 g14 oz shop bought ginger cake, sliced thickly
- 8 tbsp dark rum (optional)
- 800 g28¼ oz forced pink rhubarb, rinsed in water and chopped approx 1- 2 inch pieces
- 100 g3½ oz caster sugar
- Juice and zest from one orange
- 600 ml21 fl oz double cream
- 6 large egg yolks
- 2 level tsp of cornflour
- 1 vanilla pod, split in half lengthways
- 50 g1¾ oz caster sugar
- 4 large egg whites (at room temperature)
- 225 g8 oz caster sugar
- 2 level tsp of cornflour
Method: How to make Hot rhubarb and ginger trifles
Preheat the oven to 180C.
Place slices of ginger cake in the bottom of your glasses/ramekins. Sprinkle with dark rum. (If you do not wish to use dark rum you can use the excess juice from the roasted rhubarb in the next step).
Place the rhubarb in an oven dish and grate the zest of an orange on top. Squeeze juice from orange over the rhubarb and sprinkle over caster sugar evenly. Bake uncovered for appox 15-20 mins until rhubarb is tender, not mushy and still keeps its shape. The rhubarb can then be spooned on top of the ginger cake bases.
Pour the double cream and vanilla pod in a saucepan and bring to the boil gently. Meanwhile, mix egg yolks, cornflour and caster sugar in a bowl until smooth. Once the cream and vanilla mix has come to the boil remove vanilla pod and pour the double cream into the egg yolk mix stirring continuously. Rinse out the saucepan and leave a thin layer of water at the bottom of the pan and pour custard mix back into pan. Stir over low heat until a thick consistency. As soon as the custard has thickened place the bottom of the saucepan into a bowl of cold water – this will stop the custard curdling.
Pour the custard over the rhubarb layer.
To make the meringue, whisk egg whites until soft peaks form, then add half of the caster sugar, a spoonful at a time, whisking after each spoonful. Repeat until the first half of sugar is gone then whisk in the cornflour. Repeat whisking with remaining sugar one spoonful at a time. Be careful not to overwhisk, just ensure all sugar is combined.
Spoon the meringue mixture on top of the custard layer gently. Heat with a blowtorch or under a hot grill for 1-2 minutes until the meringue is golden.
Serve immediately whilst still warm and enjoy!
