A meal’s not over until you’ve had pudding in our house and I remember being really young, shopping with mum and her letting my brother and I pick a yoghurt for afters, in a bid to get us to choose healthier options. As ever, I took forever choosing but managed to stray away from the petit-filous end of the aisle and worked my way towards the more decadent shelf linings. This is where I noticed the fools and that they had cream in- so that was me sold. Snuck into the trolley I got away with it! Rhubarb fools became my pudding of choice and helped along by my Grandpa, I’d soon tried ever flavour there was- and I don’t know many 8 year olds that regularly request gooseberries as part of their regular diet… This is homage to those years, with freshly made custard and Dad’s favourite biscuits on top (find my recipe for them here).
2 egg yolks
1tbsp corn flour
1tbsp caster sugar
1tsp vanilla paste
300ml whole milk
300ml double cream
ginger nuts – to serve
1. Put rhubarb and 4tbsp sugar in a baking dish with 3tbsp water. Cover with foil and bake at 180c until rhubarb is tender, around 10-15 mins. Leave to cool.
2. Put milk on to the heat until just below boiling. While heating, whisk together egg yolks, cornflour, 1tbsp caster and vanilla paste. Once milk is just bubbling, pour slowly over the yolk mixture and continue whisking to incorporate.
3. Pop back into the pan and whisk over low heat until it thickens. Leave to cool.
4. Whisk double cream until soft peaks form. Fold custard through gently and then add rhubarb and combine to a ripple effect.
5. Drizzle over some of the cooking liquor from the rhubarb and crumble ginger nuts over the top if wished.