Monmouth pudding with rhubarb

Name: Monmouth pudding with rhubarb
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Rhubarb; 50 g + 25 g + 50 g sugar; 1 package Vanillin sugar; 5 TABLESPOONS red fruit juice or water (e.g. cherry nectar); 20 g Cornstarch; 175 g White bread; 1 (25 g) heaped tablespoon butter; 7-10 Tbsp grated zest of 1 organic lemon; 450 ml Milk; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Rhubarb
50 g + 25 g + 50 g sugar
1 package Vanillin sugar
5 TABLESPOONS red fruit juice or water (e.g. cherry nectar)
20 g Cornstarch
175 g White bread
1 (25 g) heaped tablespoon butter
7-10 Tbsp grated zest of 1 organic lemon
450 ml Milk
3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the rhubarb into pieces. Bring 200 ml water, 50 g sugar and vanilla sugar to the boil. Simmer covered rhubarb for about 5 minutes. Mix juice and starch until smooth and stir into the boiling rhubarb.
2
Bring to the boil again and simmer for about 1 minute. Let the compote cool down, stirring from time to time.
3
Dice bread very finely. Bring butter, lemon zest, 25 g sugar and milk to the boil. Mix in bread and let it swell for about 15 minutes.
4
Separate two eggs. Chill the egg whites. Stir 2 egg yolks and 1 egg into the bread mixture. Grease 4 ovenproof moulds (approx. 9 cm Ø; 200 ml each). Spread the bread mixture in them and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes.
5
Beat 2 egg whites and 1 pinch of salt until stiff, adding 50 g sugar. Take the pudding out of the oven. Spread some rhubarb compote on each. Spread the meringue loosely with a tablespoon.
6
Continue baking at the same temperature for 12-15 minutes. Serve with the rest of the rhubarb compote. drink tip: Earl Grey tea.