Monmouth pudding (Welsh pudding with rhubarb compote and meringue)

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Bring 200 ml water, 50 g sugar and 1 packet of vanillin sugar to the boil in a pot, add rhubarb, bring to the boil, cover and simmer for about 4 minutes until the rhubarb falls apart

2. 2

   Stir cherry juice and starch until smooth, stir into the boiling rhubarb mixture, bring to the boil and simmer for about 1 minute. Remove from the stove. Let it cool down, stirring several times

3. 3

   Dice bread very finely. Bring butter, lemon zest, 25 g sugar and milk to the boil in a pot. Add bread, mix in and let it stand for about 15 minutes. Separate 2 eggs. Put the egg white in a cool place

4. 4

   Stir egg yolk and 1 egg into the bread-milk mixture. Grease 4 ovenproof moulds (approx. 200 ml each). Spread the bread mixture evenly and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.

5. 5

   Beat the egg whites with the whisk of the hand mixer until stiff, adding 50 g sugar. Remove the ramekins from the oven and put 1 tablespoon of rhubarb on each pudding. Spread the beaten egg whites with a spoon

6. 6

   Bake again at the same temperature for 12-15 minutes. Remove from the oven, dust with icing sugar if necessary. Add the rest of the compote

7. 7

   Waiting time approx. 15 minutes