Deal with your self to a basic dessert match for royalty with this zesty vegan queen of puddings, that includes ginger-poached rhubarb and fluffy meringue
The Queen of Puddings is a heritage British dessert with roots reaching again to the seventeenth century, although it famously earned its title in honour of Queen Victoria. Historically loaded with eggs, milk, and butter, this model brings the dish firmly into the trendy plant-based kitchen.
It swaps the standard mixture of custard, cake, and jam for tender, poached rhubarb with a vegan-friendly custard-thickened base. Topped with egg-free meringue, the result’s a light-weight, refreshing dessert that feels deeply indulgent.
This dessert makes a implausible centrepiece to complete off a Sunday roast or spring feast. Serve it heat from the oven, by itself or with somewhat further vegan pouring cream.
Why you’ll love this vegan queen of puddings recipe:
- A nostalgic favorite: All of the consolation of a conventional school-dinner pudding with out the dairy or eggs.
- Intelligent use of leftovers: A wonderful approach to make use of up sliced bread that’s reaching its ‘greatest earlier than’ date.
- Heavenly texture: Combines a creamy, set custard base with silky poached fruit and a crisp, shiny meringue.
- Naturally egg-free: Makes use of aquafaba to create a foolproof, stiff meringue that even newbie bakers can grasp.
Recipe FAQs
Learn how to retailer vegan queen of puddings?
This dish is greatest loved recent on the day of constructing to make sure the meringue stays crisp. Nevertheless, leftovers will be stored within the fridge in an hermetic container for as much as two days. Be aware that the meringue could soften barely over time.
Can I make this gluten-free?
Sure, merely swap the sliced white bread to your favorite gluten-free breadcrumbs and guarantee your custard powder is licensed gluten-free.
Is there an alternative to rhubarb?
If rhubarb is out of season, you should use raspberries or a thick layer of high-quality apricot jam, although you might wish to scale back the sugar within the base to stability the sweetness.
Nonetheless craving one thing candy? Try these indulgent vegan dessert recipes!
Vegan Queen of Puddings with Rhubarb & Ginger
Deal with your self to a basic dessert match for royalty with this zesty vegan queen of puddings, that includes ginger-poached rhubarb and fluffy meringue.
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To poach the rhubarb, add the sugar, water and ginger to a pan and convey to a boil. As soon as boiling quickly, add the rhubarb and take away it from the warmth immediately. Go away the rhubarb within the syrup till the combination has cooled.
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Preheat the oven to 180°C/355°F/Gasoline Mark 4.
For the bottom:
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Deliver the milk, sugar, floor ginger and recent ginger to a boil. Whisk within the custard powder combination till thick.
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Place the bread slices right into a meals processor and blitz to make breadcrumbs.
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Combine the custard with the breadcrumbs and put in an ovenproof dish to bake for 40 minutes or till set.
To assemble:
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As soon as the custard base is baked, cowl it with the poached rhubarb. Then, for the meringue, whisk the aquafaba and cream of tartar to stiff peaks. While nonetheless whisking, slowly add the sugar, till the combination is thick and shiny.
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Flip the oven as much as 200°C/400°F/Gasoline Mark 6. Pipe the meringue onto the poached rhubarb and place within the oven for 10 minutes, till the meringue begins to brown. Enable it to chill barely earlier than serving.
Serving: 227gEnergy: 379kcalCarbohydrates: 85gProtein: 5gFats: 3gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 0.01gSodium: 171mgPotassium: 346mgFiber: 2gSugar: 66gVitamin A: 329IUVitamin C: 9mgCalcium: 206mgIron: 1mg
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