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Pwdin Berw Bara Lawr (Laverbread Suet Pudding)

Pwdin Berw Bara Lawr (Laverbread Suet Pudding) is a modern Cymric (Welsh) recipe for classic individual vegetarian suet pudding flavoured with laverbread and containing a laverbread, pea and mushroom filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Laverbread Suet Pudding (Pwdin Berw Bara Lawr).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Makes:

Rating:

Tags : Wild Food Vegetarian Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae'r pwdin llysieuol hwn yn adlewyrchiad o fy nheulu, hanner gogledd Cymru a hanner de Cymru. Yma mae pwdin siwet sawrus clasurol (o ochr dad y teulu) yn cael ei gyfuno â bara lawr (o ochr mam y teulu) i roi cychwyniad blasus i ddydd Gŵyl Dewi (neu ddydd Santes Dwynwen). Defnyddiais siwet cig eidion ar gyfer y crwst gan fod hynny'n rhan o draddodiad y teulu ar gyfer y rysáit ond gallech yn hawdd ddefnyddio siwet llysiau i wneud hwn yn llysieuol. Mae ychwanegu llwy fwrdd o fara lawr at y crwst swet yn dod â lliw brith diddorol allan ac yn ychwanegu at y blas.

Cynhwysion:

Ar gyfer y Crwst Swet:
300g o flawd codi
1 llwy fwrdd o fara lawr
1 llwy de o bowdr pobi
Halen a phupur du at flas
100g o siwet
Dŵr oer

Ar gyfer y llenwad:
100g madarch castan
100g madarch wystrys
1 llwy fwrdd o olew olewydd
1 nionyn canolig, wedi'i dorri'n fân
1 llwy de o flawd plaen
100ml o stoc llysiau
2 llwy de o saws soi
50g pys sych, wedi'u coginio
110g bara lawr
halen a phupur du wedi'i falu'n ffres, i flasu

Dull:

Ar gyfer y crwst, cymysgwch y blawd, y powdwr pobi a'r siwet mewn powlen. Sesnwch yn ysgafn yna gweithiwch i fewn y bara lawr. Cymysgwch ddigon o ddŵr oer i ddod â phopeth at ei gilydd fel toes cadarn. Siapiwch i ffurf pêl, lapiwch mewn haenen blastig ac trosglwyddwch i'r oergell nes fod ei angen. Yn y cyfamser, paratowch y llenwad. Sychwch y madarch yn lân gyda chlwt cyn eu torri'n ddarnau. Cynheswch yr olew mewn padell anlynol o faint canolig dros wres canolig-uchel. Pan fydd y badell yn boeth ychwanegwch y niony a'i ffrio am tua 2 funud, nes ei fod yn feddal ac yn dryloyw ond heb liw. Nawr ychwanegwch y darnau madarch a'u coginio, gan droi'n aml, am tua 4 munud, neu nes eu bod wedi meddalu a rhyddhau eu hylif. Gwasgarwch y blawd drosodd cyn ei droi i'w gyfuno cyn ychwanegu'r stoc llysiau a'r saws soi. Trowch popeth ynghyd dros wres uchel nes bod y saws wedi twchu yna ychwanegwch y pys sych wedi'u coginio a'r bara lawr. Parhewch i goginio, gan droi'n gyson, am 2 funud yn fwy yna tynnwch oddi ar y gwres a'i roi o'r neilltu i oeri. Tynnwch y crwst o'r oergell a'i rannu'n chwe darn cyfartal. Gan weithio gydag un darn ar y tro, cymerwch y crwst a basn pwdin bach yna rholiwch y crwst ar arwyneb gwaith wedi ei flawdio i gylchoedd 3mm o drwch sy'n ddigon mawr i leinio'r basn. Ni fydd eich crwst yn grwn yn union, ond peidiwch a phoeni, torrwch i ffwrdd a chadwch unrhyw ddarnau dros ben. Defnyddiwch y crwst crwn i leinio'r basn, gan ei wthio'n ysgafn i bob cornel. Ailadroddwch y broses hon nes bod pob un o'r 6 basn wedi'u leinio. Nawr llwywch eich llenwad i'r basnau wedi'u leinio, fel bod y llenwad 1cm o dan wefus y bowlen. Nawr cymerwch eich sbarion crwst a'u rholio allan cyn eu torri neu stampio i gylchau sydd yr un maint â phen y bowlen. Gan gymryd un powlen ar y tro, plygwch y bargod i mewn i'r bowlen ac yna gwlychwch gyda dŵr a gwasgwch y rowndiau crwst ar ei ben. Os oes caeadau ar eich powlenni gwasgwch y rhain i'w selio. Os nad oes caeadau, gorchuddiwch ben y pwdin â chylch o bapur gwrthsaim yna gorchuddiwch y bowlen gyfan gyda phapur aur a chlymwch yn sownd â llinyn cegin. Trefnwch y pwdinau mewn stemar fawr, gorchuddiwch â chaead a stemiwch y pwdinau am 30-40 munud, neu nes bod y crwst wedi'i goginio. Dadlapiwch y pwdinau, gadewch iddynt oeri am rai munudau ac yna esmwythwch gyllell fach o amgylch pob pwdin a'u troi allan.

English Translation

This vegetarian pudding is a reflection of my family, half north Walian and half south Walian. Here a classic savoury suet pudding (from dad's side of the family) is combined with laverbread (from mam's side of the family) to yield a delicious starter for St David's day (or St Dwynwen's day). I used beef suet for the pastry as that's part of the family tradition for the recipe but you could easily substitute vegetable suet to make this vegetarian. Adding a tablespoon of laverbread to the suet pastry brings out an interesting mottled colour and adds to the flavour.

Ingredients:

For the Suet Pastry:
300g self-raising flour
1 tbsp laverbread
1 teaspoon baking powder
Salt and pepper to taste
100g suet
Cold water

For the Filling:
100g chestnut mushrooms
100g oyster mushrooms
1 tbsp olive oil
1 medium onion, finely sliced
1 tsp plain flour
100ml vegetable stock
2 tsp soy sauce
50g dried peas, cooked
110g laverbread
salt and freshly-ground black pepper, to taste

Method:

For the pastry, mix together the flour, baking powder and suet in a bowl. Season lightly then work in the laverbread. Mix in just enough cold water to bring everything together as a firm dough. Shape into a ball, wrap in clingfilm (plastic wrap) and chill in the refrigerator until needed.

In the meantime, prepare the filling. Wipe the mushrooms clean then slice into pieces. Heat the oil in a medium-sized non-stick pan over medium-high heat. When hot add the onions and fry for about 2 minutes, until soft and translucent but not coloured. Now add in the mushroom pieces and cook, stirring frequently, for about 4 minutes, or until they have softened and released their liquid.

Scatter over the flour and stir to combine then work in the vegetable stock and soy sauce. Stir over high until the gravy thickens then work in the cooked dried peas and the laverbread. Continue cooking, stirring constantly, for 2 minutes more then take off the heat and set aside to cool.

Remove the pastry from the refrigerator and divide into six equal pieces. Working with one piece at a time, take the pastry and a small pudding basin then roll the pastry our on a floured work surface to 3mm thick rounds that are large enough to line the basin with a small overhang. Your pastry won't be exactly round, to trim off and retain any excess. Use the pastry round to line the basin, pushing it gently into all the corners. Repeat this process until all 6 basins are lined.

Now take your filling and spoon into the lined basins, so that the filling is 1cm below the lip of the bowl.

Now take your pastry scraps and roll them out then cut or stamp out rounds that are the same size as the top of the bowl. Taking each bowl at a time, fold in the overhang then moisten with water and press the pastry rounds on top. If your bowls have lids press these on to seal. If they do not, cover with a circle of greaseproof (waxed) paper then cover the entire bowl with foil and tie securely with kitchen string.

Arrange the puddings in a large steamer, cover with a lid and steam the puddings for 30 - 40 minutes, or until the pastry is cooked.

Unwrap the puddings, allow to cool for a few minutes then ease a small knife around each pudding and turn them out.