Pwdin Berw Sinsir a Rhiwbob (Steamed Rhubarb and Ginger Pudding)

Pwdin Berw Sinsir a Rhiwbob (Steamed Rhubarb and Ginger Pudding) is a classic Cymric (Welsh) steamed pudding containing ginger and rhubarb. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Steamed Rhubarb and Ginger Pudding.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesVegetable RecipesDessert RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Cynhwysion:

225g o flawd codi
225g o rhiwbob amrwd wedi ei giwbio yn fân (gadewch y croen ar y goes)
110g o siwgwr caster brown
110g o sinsir crisial wedi ei dorri'n fân
110g o fenyn wedi ei giwbio
2 ŵy wedi eu curo
1/2 llwy de o bowdwr sinsir (neu sinsir ffrés yn fân)
pinsiad o halen

Dull:

Hidlwch y blawd, yr halen a'r powdwr sinsir i fowlen cymysgu. Ychwanegwch y menyn a rhwbiwch i fewn i'r gymysgfa nes fod y cyfan fel briwsion mân. Ychwanegwch y riwbob, y siwgwr a'r sinsir a chymysgwch yn dda. Nawr ychwanegwch yr ŵyau a churwch y cyfan nes ei fod wedi cymysgu'n drylwyr. Irwch bowlen 1l yn dda a throsglwyddwch y gymysgfa iddo. Gorchuddiwch gyda chaead neu bapur gwrthsaim a dwy haenen o ffoil. Defnyddiwch gortyn i glymu popeth yn dyn yna stemiwch y pwdin am 90 munud. Gadewch i'r pwdin oeri ychydig cyn ei ddad-orchuddio a'i droi allan ar blât. Sleisiwch y pwdin a gweinwch yn boeth gyda hufen neu gwstad neu saws siwgwr brown.

English Translation


Ingredients:

225g self-raising flour
225g rhubarb that's been finely diced (leave the skin on the stalks)
110g brown caster sugar
110g crystallized ginger, finely chopped
110g butter, cubed
2 eggs, beaten
1/2 tsp powdered ginger (or freshly-grated ginger)
pinch of salt

Method:

Sift the flour, salt and ginger powder into a mixing bowl. Add the butter and rub into the flour mixture with your fingertips until it comes to resemble fine breadcrumbs. Now add the rhubarb and sugar and mix well.

Stir-in the eggs and beat the mixture until thoroughly combined. Grease a 1l bowl thoroughly then transfer the batter into this. Cover with a lid or a sheet of greaseproof paper then cover the entire bowl in a double layer of foil. Use twine to secure everything then steam in a steamer (or on top of a saucer in a saucepan) for 90 minutes.

Allow the pudding to stand for a few minutes to cool then uncover and invert onto a plate. Slice the pudding and serve hot with cream or custard or brown sugar sauce.