Rhubarb and orange sponge pudding

Ingredients

For the cake:

• 1 ½ lbs of rhubarb
• 1 packet of trifle sponges or fingers
• Juice and rind of two oranges
• Sugar to taste

To make meringue topping:

• 3 egg whites
• 6oz caster sugar
• ½ teaspoon cornflour (cornflour helps the meringue stay crisp)

Method

• Fill the bottom of an ovenproof dish with half the rhubarb, cut into small pieces, and sprinkle with sugar.
• Place sponge fingers onto the rhubarb.
• Cover this with the remaining rhubarb and sprinkle with more sugar.
• Grate rind from oranges, squeeze the juice, and add together and spoon over the rhubarb and sponge mixture.
• Cover with foil and cook for 45 minutes at 180 degrees or until the rhubarb is soft.
• Take from the oven; keep covered while the topping is made.
• Whisk the egg whites until stiff and add 2 oz of the caster sugar.
• Mix the rest of the sugar with the cornflour and then fold it into the egg whites.
• Cover all of the fruit mixture with the meringues and cook in a cool oven (160c) for approximately 20 minutes.

This pudding is delicious served hot or cold with cream.