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Whipod Cwrens (Currant White Pot)
Whipod Cwrens (Currant White Pot) is a traditional Cymric (Welsh) recipe for a classic dessert of a wheat flour and milk porridge pudding flavoured with salt, nutmeg, currants and mixed peel. This version was traditionally served to accompany Christmas pudding. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Currant White Pot (Whipod Cwrens).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesDessert RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes
Original Recipe
Mae whipod yn enghraifft o bwdin sydd yn darddiol o oes Elisabeth I. Yn arferol mae'n gyfuniad o bwdin reis a chwstad yw, gyda'r pwdin reis (sydd weithiau, fel yma) yn cynnwys cwrens neu ffrwythau sych yn cael ei orffen gydag wy (gweler
whipod am y fersiwn reis). Yma me'n cael ei wneud yn rhatach gan ddefnyddio blawd yn lle'r reis a'r wyau i dwchu'r llefrith. I mi, menyn melys fel y byddai fy nain yn ei wneud yn draddodiadol yw hwn, gyda'r menyn yn cymmorth i dwchu'r gymysgedd. Ind yma, nid wyf yn newid yr enw gwreiddiol. Cysylltid y pwdin hwn â thymor y cynhaeaf llafur ar y ffermydd ym Mro Gŵyr. Byddai’r gwragedd yn ei gario allan i’r caeau fel rhan o ginio’r gweithwyr neu fe’i caent i swper gyda bara 'menyn. Yn Llŷn 'roedd y gymysgedd hwn (heb y frwythau sych) yn cael ei weini'n boeth ac yn fwy hylifol fel 'manyn melys' saws gwyn gyda phwdin Nadolig.
Cynhwysion:
dau lond llwy fwrdd o flawd plaen
dau lond llwy fwrdd o siwgr
300ml o lefrith
60g o gyrens
ychydig o halen
talp o ymenyn
ychydig o nytmeg
60g o bîl cymysg
Dull:
Cymysgwch y blawd ag ychydig o’r llefrith i wneud past.
Rhowch weddill y llefrith mewn sosban a’i godi i ferwi.
Pan fo ar fin berwi, arllwyswch dros y gymysgedd blawd cyn ychwanegu’r defnyddiau sych eraill.
Arllwyswch y gymysgedd hwn yn ôl i’r sosban a’i droi’n ddibaid wrth ei ferwi am bymtheng neu ugain munud.
Dylid ei fwyta’n gynnes bob amser.
English Translation
A white pot is an example of a dessert that originates from the era of Elizabeth I. Usually it's a combination of a rice pudding and a custard, with the rice pudding (sometimes, as here) containing currants or dried fruit and being finished with an egg (see the
whipod/white pot recipe for the rice version). Here it is made thicker using flour instead of rice and eggs to thicken the milk. For me, this is sweet butter as my grandmother would traditionally make, with the butter helping to thicken the mixture, but I'm sticking with the original name. White pot was associated with the corn harvest on the farms of the Gower peninsula. It was served as part of the workmen’s lunch in the fields or with bread and butter for their supper. In Llŷn this mixture (without the dried fruit) was served hot in a more liquid form as 'manyn melys' white sauce with Christmas pudding.
Ingredients:
2 tbsp plain flour
2 tbsp sugar
600ml (2 1/2 cups) milk
60g (2 oz) currants
a little salt
large knob butter
a little nutmeg
30g (1 oz) candied peel
Method:
Blend the flour with a little of the milk to make a smooth paste.
Heat the remainder of the milk, and when on the point of boiling, pour it over the flour mixture and stir well.
Now add the other dry ingredients, pour the mixture back into the saucepan and boil, stirring constantly, for some fifteen to twenty minutes.
This pudding should be served warm at all times.
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