Finely grated rind and juice of 2
clementines or satsumas
2 eggs, separated
300 ml/0.5 pt/1.25 cups single (light) cream
100 g/4 oz/0.5 cup caster (superfine)
Layer the rhubarb in an ovenproof dish
with the sponge slices and granulated sugar. Whisk the fruit rind and
juice with the egg yolks and cream and pour over. Bake in a preheated
oven at 190°C/375°F/gas mark 5 for about 40 minutes until the custard
is set and the fruit is tender.
Whisk the egg whites until stiff. Whisk in half the sugar until stiff
and glossy. Fold in the remaining sugar. Pile on top of the pudding
and bake for a further 10 minutes or until the meringue is just
turning color. Serve warm.