Pwdin Crynu (Quaking Pudding)

To make a Quaking Pudding is a traditional reconstructed Cymric (Welsh) recipe for a classic boiled pudding made from eggs bound with breadcrumbs and flour that's flavoured with cinnamon, mace, nutmeg and rosewater. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pwdin Crynu (Quaking Pudding).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Nid oes rysát cyfoesol wedi goroesi yng Nghumraed i baratoi pwdin crynu. Fodd bynnag, mae bwydlen Gymraeg o ystat Gogerddan ger Aberystwyth (a gyfansoddwyd yn 1796; ac a dedwir bellacn yn Llyfrgell Genedlaethol Cymru) wedi goroesi sydd yn rhestru Pwdin Crynu ym mhlith y bwydydd i'w cyflwyno. Mae'r ryseitiau cyfoes agosaf (yn y Saesneg) yn dod o The Accompli&F;ht Cook 1660 gan Robert May ac o Queen-like Closet Hannah Wolley, 1670 (gallwch weld y rysetiau gwreiddiol yma: May's Quaking Pudding and Woolley's To make a Quaking Pudding).) Rwyf wedi creu golygiad cyfoes gan gyfuno'r ddwy rysát gan gyfieithio hwn yn ôl i’r Gymraeg mewn ymgais i ail-greu’r pryd fyddai wedi cael ei weini i wledd 1796. Roedd pwdinau crynu fel arfer yn cael eu stemio mewn mowldiau. Mae'r fersiwn hon yn anarferol gan mai wyau yn bennaf a ddefnyddir, gyda dim ond ychydig o hufen. Mae hyn yn golygu fod y cytew mwy trwchus a gellir ei ferwi mewn lliain. Yma mae'r rysát yn cael ei addasu i ferwi'r gymysgfa mewn basn pwdin, sy'n fwy cyfleus. Mae'r rysát hwn yn galw am 'sack'. Mae dau fath o sack. Sack Saesneg; medd wedi ei flau gyda pherlysiau [gweler y ryseitiau ar gyfer Sach Saesneg, a Gwin Saratoga gwin cyfnerthedig melys o Sbaen, sydd yn debyg i Fadeira cyfoes. Nid yw Gwin Satatogae ar gael yn uniongyrchol heddiw, ond gellir ei gyfnewid gyda Madeira sych neu sieri wedi'i felysu ag ychydig o fêl a'i flasu â sblash o Vermouth i roi nodyn perlysieuol ac aromatig iddo.
Cynhwysion:
10 wy mawr
300ml hufen
nytmeg wedi'i gratio'n ffres, at flas
byrllysg wedi'i gratio'n ffres, at flas
1 llwy de sinamwn mâl
pinsiad o halen
1 llwy fwrdd o ddŵr rhosyn
100g o friwsion bara mân
4 llwy fwrdd o flawd plaen

Ar gyfer y Saws:
200ml o sack (Madeira)
50g o fenyn
50g o siwgr

Dull:
Curwch yr wyau yn drwyadl mewn powlen cyn ychwanegu'r dŵr rhosod, hufen a halen cyn sesno gyda'r nytmeg, mace a sinamwn. Nawr gweithiwch i fewn y blawd nes fod y gymysgfa'n llyfn ac cyn ychwanegu'r y briwsion bara. Arllwyswch y cytew i fasn pwdin wedi'i iro, ychwanegwch gaead a'i lapio mewn haenen ddwbl o ffoil. Rhowch mewn stemar wedi'i osod uwchben padell o ddŵr berw a choginiwch am tua 60 munud, neu nes ei fod yn gadarn. Yn y cyfamser, paratowch y saws. Cynheswch y sack mewn sosban a phan yn fudferwi curwch y menyn i fewn nes ei fod wedi toddi ac yna ychwanegwch y siwgr. Cyn gynted ag y bydd y siwgr yn hydoddi, dewch ag ef yn ôl i fudferwi a pharhau i fudferwi nes ei fod wedi tewhau. Ar ôl i'r pwdin orffen coginio, trowch allan ar ddysgl gan ei weini gyda'r saws.

English Translation

There is no surviving period recipe in Welsh for quaking pudding. However, a surviving menu in Welsh from the Gogerddan estate near Aberystwyth written in 1796 (and now held in the National Library of Wales) has Pwdin Crynu (quaking pudding) listed amongst the dishes to be presented. The closest contemporary recipes (in English) are from Robert May's The Accompliſht Cook 1660 and from Hannah Wolley's 1670 Queen-like Closet (you can see the original recipes here May's Quaking Pudding and Woolley's To make a Quaking Pudding). I've created a modern redaction as a combination of both recipes and then translated back to Welsh in an attempt at re-creating the dish that would have been served at the feast of 1796.

Quaking puddings were typically steamed in moulds. This version is unusual in that primarily eggs are used with only a little cream. This gives a thicker batter that can be boiled in a cloth. Here it's adapted to be boiled in a pudding basin, which is more convenient.

This recipe calls for 'sack'. There are two types of sack. English sack; mead flavoured with herbs [see recipes for English Sack, and Saratoga Wine; a sweetened fortified wine from Spain, similar to modern-day Madeira. Saratoga wine is not directly available today, but it can be replaced by dry Madeira or sherry sweetened with a little honey and flavoured with a splash of Vermouth to give it a herby and aromatic note.

Ingredients:
10 whole large eggs
300ml cream
freshly-grated nutmeg, to taste
freshly-grated mace, to taste
1 tsp ground cinnamon
pinch of salt
1 tbsp rose water
100g fine breadcrumbs
4 tbsp plain flour

For the Sauce:
200ml sack (Madeira)
50g butter
50g sugar

Method:
Beat the eggs well in a bowl then work in the rose water, cream and salt then season with the nutmeg, mace and cinnamon. Now work in the flour until smooth then stir in the breadcrumbs.

Pour the resultant batter into a greased pudding basin, add a lid and wrap in a double layer of foil. Place in a steamer basked above a pan of boiling water and cook for about 60 minutes, or until just set.

In the meantime, prepare the sauce. Heat the sack in a saucepan and when simmering beat in the butter until melted then stir in the sugar. As soon as the sugar dissolves bring back to a simmer and continue simmering until thickened.

When the pudding is done, turn out onto a serving dish and serve accompanied by the sauce.

Find more Hannah Woolley Recipes Hereand more Traditional Stuart Recipes Here.