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Pwdin Cytew Mwyar Duon (Blackberry Batter Pudding)

Pwdin Cytew Mwyar Duon (Buttermilk Pikelets) is a traditional Cymric (Welsh) recipe for a classic dessert cake of blackberries in a pancake-style batter leavened with baking powder that's baked to cook. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Blackberry Batter Pudding (Pwdin Cytew Mwyar Duon).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

8–10

Rating:

Tags : Wild Food Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Pwdin ynteu cacen yw hwn? Nid wyf yn sicr iawn... Fe wnaes ddod ar draws y rysáit yma yn wreiddion fel pwdin yn cael ei weini gyda chwstard neu lefrith oer, felly byddai hynny'n awgrymu ei fod yn bwdin. Fodd bynnag, mae'n fy atgoffa o gacen ffrwythau a chnau yr wyf yn ei baratoi yn aml ac mae'n blasu'n wych wedi'i defellu a'i weini â the neu goffi. Yn y bôn mae'n gweithio'r naill ffordd neu'r llall a gallwch ei wasanaethu sut bynnag y dymunwch. Mae’n addasiad, wrth gwrs, o’r ryseitiau niferus sy’n seiliedig ar gytew crempogau y byddwch chi’n dod o hyd iddynt ledled Cymru, ond gyda ychwanegiad powdr pobi sy’n gwneud y cytew yn debycach i gacen.

Cynhwysion:

85g o fenyn heb halen, wedi meddalu
6 llwy fwrdd o siwgr gronynnog
2 wy mawr
250ml o lefrith
250g o flawd plaen
2 llwy de o bowdr codi
1/2 llwy de o halen môr
290g o fwyar duon
2 lwy fwrdd o fenyn (i addurno)
1 llwy fwrdd o siwgr coch (i addurno)

Dull:

Cynheswch eich popty i 180C (Fan 160C/350F/Nwy marc 4). Irwch a blawdiwch tun cacen 25cm o ddiamedr. Hufenwch y menyn ynghya a hanner y siwgr. Mewn powlen ganolig lluchiwch y mwyar duon gyda gweddill y siwgr. Ychwanegwch yr wyau i'r cymysgedd menyn hufenog un ar y tro, gan guro'n drylwyr i gyfuno ar ôl pob ychwanegiad. Os yw'r cymysgedd yn edrych mewn perygl o geulo ychwanegwch 2 lwy fwrdd o'r blawd a'i gymysgu. Hidlwch y blawd, powdr codi a halen i mewn i bowlen. Ychwanegwch hanner y cymysgedd hwn at y menyn a'r wyau wedi'u curo, gan eu troi i gyfuno. Gweithiwch y llefrith if fewn i'r gymysgfa yn raddol, gan droi'n gyson. Nawr gweithiwch i fewn weddill y blawd. Trowch hanner y cytew i mewn i'r tun cacen wedi'i baratoi, gan wasgaru'n gyfartal â sbatwla. Trefnwch y mwyar duon mewn haen sengl ar ei ben ac yna gorffennwch trwy wasgaru drosodd weddill y cytew. Trosglwyddwch y tun yn syth i ganol eich popty a phobwch am 30 munud, nes bod pen y deisen yn euraidd. Cyn gynted ag y byddwch wedi tynnu’r gacen o’r popty rhwbiwch y 2 lwy fwrdd o fenyn dros y pen cyn wasgaru'r siwgwr cosh drosodd. Gallwch naill ai adael fel y mae neu gallwch ddefnyddio chwythtorch i doddi a charameleiddio'r siwgr (neu ei roi o dan gril i garameleiddio'r siwgr). Naill ai gweinwch yn gynnes gyda chwstard, hufen iâ neu lefrith oer fel pwdin neu gadewch iddo oeri, sleisio a gweini fel cacen.

English Translation

Is this a dessert or a cake? I'm not entirely sure... I first encountered the recipe as a dessert accompanied with custard or ice cold milk, so that would make it a pudding. However, it reminds me of a fruit and nut cake that I make frequently and it really does taste great simply sliced and served with tea or coffee. Basically it works either way and you can serve it however you like. It is, of course, an adaptation of the many pancake batter based recipes that you find throughout Wales, but with the addition of baking powder that does make the batter more cake-like.

Ingredients:

85g (1/3 cup) unsalted butter, softened
6 tbsp granulated sugar
2 large eggs
250ml (1 cup) milk
250g (2 cups) plain (all-purpose) flour
2 tsp baking powder
1/2 tsp sea salt
290g (2 cups) blackberries
2 tbsp butter, to garnish
1 tbsp brown sugar (to garnish)

Method:

Pre-heat you oven to 180C (160C Fan/350F/Gas mark 4). Butter and flour a 25cm (9 in) diameter cake tin.

Cream together the butter with half the sugar. In a medium-sized bowl toss the blackberries with the remaining sugar. Add the eggs to the creamed butter mixture one at a time, beating thoroughly to combine after each addition. If the mixture looks in danger of curdling add 2 tbsp of the flour and mix in.

Sift together the flour, baking powder and salt into a bowl. Add half this mixture to the beaten butter and eggs, stirring to combine. Gradually work in the milk, stirring constantly. Now work in the remainder of the flour.

Turn half the batter into the prepared cake tin, spreading evenly with a spatula. Arrange the blackberries on a single layer on top then finish by spreading over the remaining batter.

Immediately transfer to the centre of your pre-heated oven and bake for 30 minutes, until the top is nicely golden. As soon as you have removed the cake from the oven rub the 2 tbsp butter over the top and scatter over the brown sugar. You can either leave as is or you can use a blowtorch to melt and caramelize the sugar (or place under a grill (broiler) to caramelize the sugar).

Either serve warm with custard, ice cream or cold milk as a pudding or allow to cool, slice and serve as a cake.