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Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding)

Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding) is a classic Cymric (Welsh) for a traditional dessert of a chocolate, almond and flour batter that sandwiches a gooseberry compote filling before being baked and served with custard. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Chocolate Gooseberry Pudding (Pwdin Eirin Mair Siocled).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6–8

Rating:

Tags : Vegetarian Recipes Dessert Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

175g menyn, wedi meddalu
175g o siwgwr caster
3 ŵy
175g o flawd codi
1 llwy de o bowdwr pobi
50g o almwn wedi malu
25g o bowdwr coco
ychydig ddiferion o rinflas almwn
400g o gompot eirin Mair

Dull:

Hufenwch y menyn a'r siwgwr nes yn wyn ac ysgafn yna ychwanegwch yr ŵyau fesul un, gan guro'n drwyadl i gymysgu ar ol ob ychwanegiad. Hidlwch y blawd i fowlen gln yna plygwch i fewn i'r gymysgedd menyn ac ŵyau cyn ychwanegu'r powdwr coco gyda llwy metal. Yn olaf, cymysgwch i fewn yr almwn a'r rhinflas almwn. Trowch hanner y gymysgedd i dun cacen tua 20cm o ddiamedr sydd wedi ei iro'n dda, cyn taenu'r compot eirin Mair am ei ben. Gorchuddiwch gyda gweddill y gymysgedd siocled. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 180°C a phobwch am tua 20 munud, neu nes wedi coginio drywodd. Gweinwch yn boeth gyda chwstad.

English Translation

Ingredients:

175g butter, softened
175g caster sugar
3 eggs
175g self-raising flour
1 tsp baking powder
50g ground almonds
25g cocoa powder
a few drops of almond essence
400g gooseberry compote

Method:

Cream together the butter and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift the flour into a clean bowl then fold in the butter and egg mix before mixing in the cocoa powder with a metal spoon. Finally, work in the almonds and almond essence.

Turn half the batter into a well-greased 20cm diameter cake tin then top with the gooseberry compote before topping with the remaining chocolate batter mix.

Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until cooked through. Serve hot, accompanied by custard.