The Fabulous Baker Brothers
Posted by alison at wakefieldlibraries
The Fabulous Baker Brothers are in town! You can see just how fabulous they are in the Rhubarb Festival’s Cookery theatre (details here) and pick up some great recipes too. We have their book ‘The Fabulous Baker Brothers’ in library stock of course and we will be buying their new title ‘Glorious British Grub’,published on 28th February. Here’s their recipe for Rhubarb Queen of Puddings. I tried this out and it’s delicious but I’d suggest that if you don’t have a temperature probe make the meringue in the usual way by missing out the water and beating the cold sugar into the egg whites. Pile on top of the base and cook until golden.
The Fabulous Baker Brothers’ Rhubarb Queen of Puddings
Base: 50g butter, 600ml milk, 150g fresh breadcrumbs, 25g sugar, 4 egg yolks, Zest 1-2 lemons
Rhubarb: 200g rhubarb, 50g caster sugar, zest 1 orange, 1 vanilla pod, 1 small sprig rosemary
Meringue: 75ml water, 200g caster sugar, 4 egg whites.
Heat oven to 180 C
To make the base, melt 50g of butter in a pan with 600ml of milk. Stir in 150g fresh white breadcrumbs and 25g sugar. Leave to cool and thicken for a while, then stir in the yolks of 4 eggs and the zest of 1-2 lemons. Put into a greased ovenproof dish and bake until set and golden (10-20 minutes)
Top and tail the rhubarb and cut into 2cm lengths. Place in a baking dish and sprinkle with 50g caster sugar and the zest of an orange. Split a vanilla pod and scrape the seeds of one half into the rhubarb. Put a small sprig of rosemary on top, cover with foil and bake at 180 C until the rhubarb is soft but not mushy, checking regularly. Remove from oven and leave to cool. Spoon the rhubarb over the bread base, reserving some of the liquid if there is too much.
For the meringue, place the water and sugar in a pan and bring to a soft boil, 121 C. Use a temperature probe for an accurate result. Beat the egg whites and the remaining vanilla seeds with an electric beater until firm, then with the beater running slowly, pour in the sugar syrup and whisk until cool, glossy and thick. Pipe on top of the rhubarb and bake the whole dish in the oven at 180 C for 20 minutes until the peaks are brown and the juice is bubbling through.