Food At Faithlegg - Rhubarb and Faithlegg Gin Queen of Pudding

Food At Faithlegg - Rhubarb and Faithlegg Gin Queen of Pudding

Food At Faithlegg

One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg. This week Jenny is sharing her Rhubarb and Faithlegg Gin Queen of Pudding recipe. Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, focusing on local suppliers. She will also give tips and tricks for entertaining at home.

Rhubarb and Faithlegg Gin Queen of Pudding

My take on a classic! This time of year is when rhubarb is busting through the frozen soil saying look at me! The pink stem is eye-catching and I am using it with a citrus gin to bring out the tart flavour of this early seasonal treat.

For the base 

  • 170g butter
  • 170g sugar
  • 3 Egg yolks + 1 full egg
  • 330g cream flour
  • 12g baking powder
  • 5g ginger powder
  • 200g rhubarb +100g sugar brought to the boil and left tot the side
  • 100ml milk



Cream the butter and sugar until light and fluffy.

Drop egg and yolks in the mixer while whisking.

Sieve the flour, ginger, and baking powder together.

Fold in the milk and rhubarb mix


Put into a deep baking tray. Leave about 2cm from the top (so you can pipe the meringue on top later)

Bake in a pre-heated oven 165c for 30 mins.

For the meringue

  • 3x egg whites
  • 175g caster sugar


Whisk the egg whites in a clear, grease-free bowl.

When completely white add in the sugar a little at a time.

For the rhubarb jam

  • 500g fresh chopped rhubarb
  • 200g sugar
  • 100ml gin


Using only the stem of the rhubarb chop it up and mix with sugar and gin bring to the boil and simmer for 10mins or until the fibres of the rhubarb break down

Set aside.

(Fact - the leaves of the rhubarb are poisonous)

To assemble the dish

You can use the same dish as you cooked the sponge in

Generously spread the jam on top of the sponge

Put meringue into a piping bag and pipe on top of sponge

Cook in a warm oven 150c for 20-30mins until meringue has formed a crust and started to colour

You can serve with pouring cream or with custard.

This is a centre-of-the-table dessert that can be served to your family or guests.


Jenny Flynn, Executive Chef Faithlegg Hotel

About Faithlegg

Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18–hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.

Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.

Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.

Follow Jenny Flynn on Twitter and check out Faithlegg on FacebookTwitter and Instagram or see faithlegg.com.

You can also check out other Food At Faithlegg recipes here.

Listen in to The Saturday Café with Maria McCann, Saturdays from 10am for more