Rachel Khoo: Wobbly spiced junket with roasted rhubarb

Most of us have never heard of junket. I certainly hadn’t until about a year ago when I visited Dinner by Heston Blumenthal and ate his wibbly wobbly Quaking Pudding. The satisfying texture (it’s made from a mixture of milk and cream and baked in a bain marie at a very low temperature) and delicate seasoning inspired me to experiment at home. This is how I came across this popular medieval dessert, which was flavoured with different spices and often rosewater. It’s pretty versatile: you can add other sweet spices such as vanilla or ground ginger, or a few drops of almond essence. You can also substitute the rhubarb with stoned fruit.

Wobbly Spiced Junket with roasted rhubarb

Makes 4 portions

600ml whole milk

1 tbsp sugar

Pinch of nutmeg

½ tsp ground cinnamon

1 tsp rennet (vegetarian version)

4 large lengths of rhubarb

1 heaped tbsp honey

Preheat the oven to 160C/Gas Mark 3.

In a small pan, warm the milk to 37C (if using a digital thermometer) or to body temperature (test the milk on your wrist; it should feel the same temperature as your skin, not warmer). Stir in the sugar and spices, add the rennet and pour into four small individual ramekins or four little tea cups. Place in the fridge and leave to cool for at least an hour.

In the meantime, wash and cut the rhubarb into thumb-sized pieces. Place in a baking dish and drizzle with the honey. Cover the baking dish with foil and place in the oven for 20 minutes, or until the rhubarb is soft.

Serve the junket chilled, with the warm roasted rhubarb on the side.