Welsh Victorian delight

Originating in the south Wales border town of the same name, Monmouth pudding was a popular meringue-topped dessert in Victorian times. Rhubarb, in season now, is one of a number of flavours traditionally used. To make: Preheat the oven to 175°C/gas mark 3½. Wash and cut 400g rhubarb into pieces. Place 200ml water, 50g sugar, 8g vanilla sugar (or 1-2 tsp vanilla extract) in a pan. Add the rhubarb, bring to the boil then cover and simmer for 4 mins until the rhubarb is soft. In a small bowl, mix 50ml cherry juice and 20g corn flour until smooth. Stir into the rhubarb, bring to the boil and simmer for 1 min. Remove from heat, allow to cool. Finely dice 175g white bread. Melt 25g butter in a pan, add 25g sugar, the grated zest of 1 lemon and 450ml milk and bring to the boil. Stir in the bread and remove from heat. Stand for 15 mins to soak up the liquid. Separate 2 eggs, placing the egg whites in the fridge. Stir the yolks and one whole egg into the bread mixture. Grease 4 ovenproof ramekins. Evenly spread the bread mixture between them and bake for 20-25 mins. Beat the egg whites then slowly whisk in 50g sugar until standing in stiff peaks. Divide the rhubarb mixture between the ramekins. Top with the egg white mixture. Return to the oven and bake for 12-15 mins. Dust with icing sugar and serve.