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Cacen Blât Mwyar Duon (Blackberry Pie)
Cacen Blât Mwyar Duon (Blackberry Pie [literally Blackberry Plate Cake]) is a classic Cymric (Welsh) pie, traditionally made on a plate, that uses wild blackberries as a filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of Blackberry Pie.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8–10
Rating: 
Tags : Wild FoodBaking RecipesCake RecipesBritish RecipesCymric/Welsh Recipes
Original Recipe
Cynhwysion:
400g mwyar duon, wedi eu pigo'n dda (neu ddigon i lenwi'r gacen)
200g siwgwr gwyn
digon o bastei i blât crwn 25cm
Dull:
Dechreuwch gan rolio hanner y pastei ddigon tenau i orchuddio plat a ellid ei roi yn y poptu. Yna dylid llenwi'r plat gyda'r mayar duon cyn tollti'r siwgwr am ei ben. Yna dylid rolio gweddill y pastei allan i orchuddio'r mwyar duon a'r plat. Gan ddefnyddio fforc dylid crimpio corneli'r cacen i'w gau. Yna dylid pigo pen y cacen gyn dafnu ychydig o siwgwr am ei ben. Nawr gellid rhoi'r cacen mewn poptu wedi ei gynhesu i 170°C (325°F/Gas Mark 3) a'i bobi am tua 25 munud nes fod y pastei yn euraidd. Pan yn barod dylid tynnu'r gacen o'r popty a'i adeal i oeri cyn ei dori a'i rannu allan. Mae'r gagen hon yn wych gyda hufen iâ.
English Translation
The
cacen blât (literally 'plate cake') is very much a Welsh speciality and both my mother and grandmother made versions of this cake with just about any and every fruit filling imaginable. Though bilberries, blackberries, apples, gooseberries and Rhubarb Pie were the staples.
Ingredients:
400g
blackberries, picked clean and washed (or enough to fill the pie)
200g granulated sugar
sufficient
pastry for a 25cm diameter pie
Method:
Begin by rolling out half the pastry thin enough to cover the base of an oven-proof plate. Now add the blackberries before sprinkling the flour over the top. Roll the remaining pastry out, cover the plate and blackberries then use a fork to crimp the pastry edges.
Trim off any excess pastry, prick the top of the pie with the fork and sprinkle a little sugar over the top then place the cake in an oven pre-heated to 170°C (325°F/Gas Mark 3). Bake for about 25 minutes or until the pastry is golden (but not too dark). Bring out of the oven, allow to cool then cut into sections and serve. This pie goes excellently well with ice cream.
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