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Aromatic Fruit Bake

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Aromatic Fruit Bake
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 2 h. 20 min.
Ready in
0
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Ingredients

for
4
Ingredients
1 cup
madeira cake (crumbled)
4
eggs (separated)
1 ⅔ cups
1 ⅛ cups
superfine caster sugar
3.333 cups
Rhubarb cut into 4 cm (1.75") chunks
2 tablespoons
2 tablespoons

Preparation steps

1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a baking dish.
2.
Place the cake crumbs in the base of the baking dish.
3.
Whisk together the egg yolks, milk and 50g|1/4 cup of the sugar. Pour the mixture over the crumbs and leave to soak for 10 minutes.
4.
Bake for about 45 minutes, until the custard is set, but still has a slight wobble.
5.
Put the rhubarb in a pan with 100 g of the remaining sugar, water and the elderflower. Bring to a simmer and cook for 15-20 minutes until the rhubarb is tender. Leave to cool.
6.
Increase the oven temperature to 200°C (180° fan) 400°F gas 6.
7.
Whisk the egg whites until firm. Add the remaining sugar to the mixture a spoonful at a time, whisking continuously until stiff and shiny.
8.
Drain the rhubarb, reserving the syrup, then spoon onto the baked custard. Spoon the meringue on top and bake for 15-20 minutes until the meringue is browned. Serve hot with the rhubarb syrup.