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Cacen Waed Gwyddau (Gooseblood Tart)

Cacen Waed Gwyddau (Gooseblood Tart) is a modern traditional (Welsh) recipe (from Montgomeryshire) for a spiced Christmas pice made from set goose blood. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gooseblood Tart (Cacen Waed Gwyddau).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Ceir tystiolaeth am baratoi'r gacen arbennig hon mewn rhai ardaloedd yn sir Drefaldwyn (Trefeglwys a’r cylch, Staylittle, Llanbryn Mair a Llangurig yn arbennig) lle 'roedd yn gysylltiedig â’r Nadolig yn unig h.y. pan fyddai’r ffermwyr yn lladd nifer fawr o wyddau ar gyfer yr wyl. Nid oes dim tystiolaeth fod tarten gwaed gwydd yn cael ei baratoi unman arall yng Nghymru.

Cynhwysion:

250g crwst brau
gwaed 3 gŵydd
225g o gyrens
225g o siwgr coch, mân
115g o siwet mâl
2 llwy de o sbeis cymysg
4 llwy bren o driog melyn
ychydig o halen

Dull:

Paratowch y crwst brau ymalaen llaw yn ol y rysáit. Irwch fowlen gyda lard, gan ddal gwaed 3 gŵydd ynddo ar ddiwrnod eu lladd. Rhoddwch y fowlen gyda'r gwaed ynddo mewn sosban o dŵr gan ferwi am dair awr. Gosodwch y gwaed o'r neilltu i oeri a chaledu. Pan mae'r gwaed yn oer, cymerwch 225g o'r gymysgedd galed gan ei falu'n fân a'i drosglwyddo i ddesgil gymysgu. Ychwanegwch y cwrens, siwgwr coch, siwet, sbeis cymysg, trio ac ychydig o halen. Cymysgwch popeth yn drwyadl gyda llwy bren. Cymerwch ychydig dros hanner y crwst gan ei rolio allan ar wyneb blawdiog nes ei fod yn ddigon mawr i orchuddio gwaelod ac ochrau desgil fflan. Defnyddiwch y crwst i leinio'r ddesgil yna torrwch i ffwrdd weddillion y crwst. Llenwch gyda'r gymysgfa gwaed gan ei wasgu i fewn yn dyner. Rholiwch allan weddill y crwst gan ei ddefnyddio i orchuddio'r llenwad. Crimpiwch y crwst caead am ben y crwst gwylod gyda fforc a priciwch gwyneb y crwst uchaf i wneud tyllau stem. Trosglwyddwch i bobty wedi ei gyn-gynhesu i 180C a phobwch am tua hanner awr, nes fod y crwst yn euraidd a'r cynhwys yn boeth. Gadewch iddo oeri am 10 munud cyn tafellu a gweini.

English Translation

There is evidence that this special tart was prepared in certain areas of Montgomeryshire (Trefeglwys and district, Staylittle, Llanbryn Mair and Llangurig especially) where the dish was associated with Christmas only i.e. when the farmers were slaughtering large numbers of geese for the festivities. There is no evidence that goose blood tart was prepared anywhere else in Wales.

Ingredients:

250g short-crust pastry
blood from 3 geese
225g currants
225g soft brown sugar
115g shredded suet
2 tsp mixed spice
4 wooden spoonfuls golden syrup
a little salt

Method:

Prepare the short-crust pastry according to the recipe and set aside until needed.

Grease a heat-proof bowl with lard then collect the blood of 3 geese inside on the day of their slaughter. Place the bowl in a saucepan of water, bring to a boil and cook for 3 hours. Set the blood aside to cool and solidify.

When cold, take 225g of the hardened blood then chop finely and transfer to a mixing bowl.

Add the currants, suet, sugar, mixed spice and golden syrup and season with salt. Mix thoroughly with a wooden spoon.

Take just over half of the pastry and roll out on a floured work surface until large enough to cover the base and sides of a flan dish. Use the pastry to line the dish then trim any excess pastry neatly. Fill the crust with the blood mixture and press id down lightly.

Roll out the remaining pastry to form a lid and use to cover the pie. Crimp the top and bottom crust with the tines of a fork then trim off any excess. Use the fork to prick steam holes in the top crust.

Transfer to an oven pre-heated to 180C and bake for about 30 minutes, or until the pastry is golden and the filling is hot.

Allow to cool for 10 minutes before slicing and serving.