RHUBARB & CUSTARD PUDDING

I thought about doing a baked custard for this dessert, maybe even a creme brûlée could have been fun. But I wanted something with a little less faff that you could just spoon into glasses or ramekins and serve. It starts with a vanilla specked creme patissiere (aka pastry cream aka a very thick custard) and we mix in some white chocolate for extra body and sweetness. Once chilled, we fold in some lightly whipped cream to get a truly glorious custard that I could very happily polish off with a spoon. A quick rhubarb compote brings that signature tartness to cut through and meld with the creamy topping. It’s a partnership that is by no means new but very very solid.

You can serve these in smaller ramekins if you’d prefer something a little more dainty or even in one big dish for everyone to dive into after dinner.

RECIPE

serves: 4-6

For the custard:

120g white chocolate, finely chopped

400ml whole milk

1 vanilla pod or 2 tsp vanilla bean paste

5 egg yolks

40g caster sugar

30g cornflour

120ml double cream

For the rhubarb:

300g forced rhubarb

60g caster sugar

6 cardamom pods, seeds crushed

1 orange

For the ginger crumble:

70g plain flour

30g light brown sugar

½ teaspoon ground ginger

40g stem ginger,(approximately 2 balls) finely chopped

40g salted butter, melted

METHOD

For the custard:

Add your finely chopped white chocolate to a large bowl and set aside for later.

Add the milk to a saucepan. If using a vanilla pod, use a sharp knife to slice it open down the middle and scrape out the seeds. Add them to the milk along with the pod. Heat gently until the milk is steaming but just before it comes to the boil.

In a separate bowl, add the egg yolks and sugar. Whisk together well to combine. Add in the cornflour and mix until smooth.

Remove the vanilla pod from the milk and slowly pour it onto the eggs, whisking well at the same time.

Pour everything back into the saucepan and cook gently over medium heat.Keep stirring the mixture as it cooks, making sure to get right into the corners of the pan. After about 2-3 minutes the custard will start to thicken. Keep whisking and let the custard bubble up and cook for a further minute. Remove from the heat and pour the custard over your white chocolate. Give it a good mix until all the chocolate has melted. Cover the custard with a layer of clingfilm (plastic wrap) making sure it directly touches the surface. This just helps to avoid a skin forming on top.

Let the custard cool to room temperature and then place it in the fridge to chill completely for at least 3-4 hours.

For the rhubarb:

Slice the rhubarb into pieces about 1 - 2cm thick. Add to a wide shallow pan with the sugar, crushed cardamom, orange zest and the juice of half of the orange.

Cook gently for 8-12 minutes or until the rhubarb is well softened but not completely mushy. Remove from the heat and set aside to cool. The colour will darken the longer it sits!

For the crumble:

Preheat the oven to 160C fan/180C. Line a baking tray with some baking paper.

Add the flour, sugar and ground ginger to a small bowl. Mix in the chopped stem ginger. Pour in the melted butter and stir well until the mixture is well coated and begins to clump together.

Tip the mixture onto the baking tray and bake for 20-25 minutes, stirring once halfway. Remove from the oven and let it cool completely. It will firm up as it cools.

To assemble:

To finish off the puddings, add the double cream (heavy cream) to a bowl and whisk until you have very soft peaks. Careful not to overwhip!

Get your custard out of the fridge and give it a very good whisk to loosen it up and get rid of any lumps. Add the whipped cream to the custard and gently fold it in.

Split your rhubarb compote evenly between your ramekins and top with custard. Sprinkle some ginger crumble on top and extra shavings of white chocolate if you like before serving.