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Pwdin Berw Cennin Sawrus (Savoury Steamed Leek Pudding)

Pwdin Berw Cennin Sawrus (Savoury Steamed Leek Pudding) is a modern Cymric (Welsh) recipe for a classic savoury supper steamed pudding of leek leaves stuffed with a cream, bread and egg mixture. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Savoury Steamed Leek Pudding (Pwdin Berw Cennin Sawrus).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–8

Rating:

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

Original Recipe

Dyma bryd o ddail cennin wedi'i stwffio â chymysgedd o hufen, bara ac wy wedi'i stemio mewn bain-marie ac sydd fel arfer yn cael ei weini fel cychwynnydd.

Cynhwysion:

4 cenninhen, (o faint da)
2 dafell o fara grawn cyflawn
2 wy
120ml hufen chwipio
halen a phupur du wedi'i falu'n ffres, at flas
pinsiad o paprika
pinsiad o sinsir (ffres, wedi'i gratio)
1 llwy fwrdd o bersli, wedi'i dorri

Dull:

Holltwch y cennin ar eu hyd a golchwch yn drylwyr. Trochwch hwy i fewn i sosban ddwfn o ddŵr berwedig cyn eu mudferwi am ychydig funudau, nes yn feddal. Golchwch o dan dap dwr oer i atal unrhyw goginio pellach ac i amddiffyn eu lliw gwyrdd llachar. Gan ddefnyddio cyfuniad o ddail golau a thywyll, leiniwch bedwar cawslestr. Rhowch weddill y cennin o'r neilltu. Proseswch y bara i wneud briwsion. Ychwanegwch y cennin, wyau a hufen chwipio i fewn i'r prosesydd bwyd byda'r briwsion cyn eu chwipio i gysondeb llyfn, gollyngol. Ychwanegwch ychydig o friwsion bara ychwanegol os yw'r cymysgedd yn rhy hylifod, neu hufen ychwanegol os yn rhy gadarn. Sesnwch gyda phaprika, sinsir a phersli a llwywch y gymysgedd i fewn i'r cawslestr wedi'u leinio a dail cennin. Plygwch y dail cennin dros ben y llenwad i wneud parseli sicr a stemiwch y cawslestri mewn bain-marie (berwr dwbl) am tua 20 munud nes eu bod yn gadarn i'w cyffwrdd.

English Translation

This is a dish of leek leaves stuffed with a cream, bread and egg mixture that's steamed in a bain-marie and which is typically served as a starter.

Ingredients:

4 leeks, (of a good size)
2 slices whole-grain bread
2 eggs
120ml (1/2 cup) whipping cream
salt and freshly-ground black pepper, to taste
pinch of paprika
pinch of ginger (fresh, grated)
1 tbsp flat-leaf parsley, chopped

Method:

Split the leeks lengthwise and wash thoroughly. Plunge them into a shallow pan of boiling water and simmer for a few minutes until soft. Rinse under a cold tap to stop any further cooking and to retain the bright green colour.

Using a combination of light and dark leaves, line four ramekins. Set aside the remaining leeks.

Process or blend the bread to make crumbs. Add the leeks, eggs and whipping cream to the crumbs in a food processor and pulse until you have a smooth, dropping consistency.

Add extra breadcrumbs if the mixture is too runny, or extra cream to soften. Season with paprika, ginger and parsley and spoon the mixture into the lined ramekins.

Fold over the excess leek leaves to make secure parcels and steam the ramekins a bain-marie (double boiler) for approximately 20 minutes until firm to the touch.