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Pwdin Caws Penbryn (Penbryn Cheese Pudding)

Pwdin Caws Penbryn (Penbryn Cheese Pudding) is a traditional Welsh (Cymric) recipe for a classic savoury pudding of an egg custard base flavoured with mustard with breadcrumbs and Penbryn cheese that's oven baked to set. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Penbryn Cheese Pudding (Pwdin Caws Penbryn).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4

Rating:

Tags : Cheese RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Pwdin caws o Benbryn, Ceredigion yw hwn, sy’n defnyddio Caws Penbryn, caws Cymreig caled wedi’i wneud o lefrith buwch sydd â chynnwys braster o 45% fel prif gynhwysyn. Fe aeddfedir Caws Penbryn am 2 fis. Disgrifir ei flas fel cyfuniad o fenyn, cnau, melys, glaswellt a ffrwythau. Mae'n fwyaf enwog gan eu ddefnyddir i baratoi pwdin caws Penbryn sawrus, pan gaiff ei gymysgu â briwsion bara, wyau, menyn, llaeth, a thipyn o fwstard, yna ei bobi nes ei fod yn frown euraid.

Cynhwysion:

120g caws Pentbryn wedi ei ratio
120g briwsion bara ffres
30g menyn
2 ŵy (wedi gwahanu)
300ml llefrith
pinsiad o fwstad such
halen a phupur du

Dull:

Cynheswch eich popty i 180C (160C ffan/350F/Marc Nwy 4). Curwch melynwy'r ŵy yn ysgafn mewn powlen. Cynheswch y llefrith ac ychwanegwch i'r ŵyau ynghyd a'r menyn a'r mwstad, Cymysgwch yn dda cyn ychwanegu'r briwsion bara a'r rhan helaethaf o'r caws. Ychwanegwch halen a pupur yna rhoddwch gwynwy'r ŵy mewn powlen arall a'u curo'n dda, nes yn sefyll mewn pigau syth yna cymysgwch yn ysgafn i fewn i'r gymysgfa llefrith. Tywalltwch y gymysgfa i ddesgil teisen wedi ei iro'n dda a gorchuddiwch gyda gweddill y caws. Rhowch mewn popty poeth a phobwch am tua 35 munud nes wedi codi'n dda ac wedi brownion yn euraidd. Gweinwch yn unionsyth gyda bara ffres.

English Translation

This is a cheese pudding from Penbryn, Ceredigion, that uses Penbryn Cheese, a hard Welsh cheese made from cow's milk that has a fat content of 45% as a primary ingredient. Penbryn cheese aged for 2 months. The flavours are best described as buttery, nutty, sweet, grassy, and fruity. It's most famous in the preparation of savoury Penbryn cheese pudding, when it's mixed with bread crumbs, eggs, butter, milk, and a bit of mustard, then baked until golden brown.

Ingredients:

120g Penbryn cheese, grated (substitute cheddar)
120g fresh breadcrumbs
30g butter
2 eggs, separated
300ml milk
pinch of mustard powder
salt and black pepper

Method:

Pre-heat your oven to 180C (160C fan/350F/Gas Mark 4).

Lightly beat the egg yolks in a bowl. Meanwhile heat the milk in a pan then add to the eggs along with the butter and mustard. Mix well before adding the breadcrumbs and the majority of the cheese. Season with salt and pepper then place the egg whites in a separate bowl. Beat well until the whites forms stiff peaks then lightly fold into the milk mixture, making certain its well incorporated

Tip the batter into a well-oiled pie dish and scatter the remaining cheese over the top. Place in your pre-heated oven and bake for about 35 minutes or until well-risen and coloured a golden brown.

Serve immediately, accompanied by fresh, crusty, bread.