Pwdin Ffrwythau'r Berllan (Orchard Fruit Pudding)
Pwdin Ffrwythau'r Berllan (Orchard Fruit Pudding) is a traditional Cymric (Welsh) recipe for a classic dessert of stewed mixed autumnal fruit with a sponge topping served with black plum and sloe gin cream. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Orchard Fruit Pudding (Pwdin Ffrwythau'r Berllan).
prep time
25 minutes
cook time
60 minutes
Total Time:
85 minutes
Serves:
8
Rating: 
Tags : Sauce RecipesBritish RecipesCymric/Welsh Recipes
Original Recipe
Gallwch ddefnyddio unrhyw gyfuniad o ffrwythau’r tymor yn y pwdin hwn, fel gellyg, cwins, eirin gwyrdd, riwbob, eirin gwlanog, ceirios, neu fefus. Hyfryd iawn gyda hufen eirin duon a jin eirin tagu!
Cynhwysion:
1.5kg ffrwythau cymysg: afalau coginio, gellyg, cwins, eirin, mwyar duon
talp mawr o fenyn, a mwy i iro’r ddysgl
100g siwgr brown meddal golau
1 llwy de sinamon mâl
½ llwy de sinsir mâl
2 ddeilen bae ffres
Ar gyfer y cytew:
200g menyn di-halen, wedi’i feddalu
180g siwgr man euraid
4 wy buarth mawr
150g blawd codi
50g almonau mâl
Llond llaw o sleisys almonau (os dymunwch)
Ar gyfer yr hufen:
200ml hufen dwbl
1 llwy fwrdd eirin duon
50ml Jin Eirin Tagu
Dull:
Cynheswch y popty i 180ºC (350ºF/Marc Nwy 4). Pliciwch yr afalau ac/neu gellyg, tynnwch y galon a’u torri’n ddarnau mawr. Torrwch yr eirin yn eu hanner a thynnu’r cerrig (gallwch adael y croen).
Rhowch y ffrwythau mewn sosban fawr gyda’r menyn, siwgr brown, sbeisys a’r dail bae. Trowch y cyfan a gadael iddo goginio ar wres isel am chwarter awr â’r caead drosto. Pan fydd y ffrwythau’n feddal ac wedi coginio, tynnwch y sosban oddi ar y gwres, taflwch y dail bae, ychwanegwch y mwyar duon a’i roi o’r neilltu.
Yn y cyfamser, ar gyfer y spwng, hufennwch ynghyd y menyn a’r siwgr mewn powlen nes y bydd yn ysgafn. Ychwanegwch yr wyau, un ar y tro, gan eu curo’n dda, yna cymysgwch y blawd a’r almonau mâl yn ofalus. Irwch ddysgl bobi 20cm. Rhowch y ffrwythau ar waelod y ddysgl gan daenu'r cytew drostynt. Taenwch y darnau almonau drosto os dymunwch. Pobwch yn y ffwrn gynnes am 40 i 45 munud, nes bod y sbwng wedi coginio trwyddo ac yn frown euraid.
Chwipiwch 200ml o hufen dwbl nes ei fod yn gadael pigau meddal. Cymysgwch y jam a’r jin eirin tagu a’i gymysgu’n ofalus â’r hufen.
English Translation
You can use any combination of seasonal fruit in this dessert, such as pears, quinces, green plums, rhubarb, peaches, cherries or strawberries. It's exceptional with sloe (or damson) cream and sloe gin!
Ingredients:
1.5kg mixed fruit: cooking apples, pears, quinces, plums, blackberries
a large lump of butter, and more to grease the dish
100g light soft brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
2 fresh bay leaves
For the batter:
200g unsalted butter, softened
180g caster sugar
4 large free range eggs
150g self-raising flour
50g ground almonds
Handful of slivered almonds (if desired)
For the cream:
200ml double cream
1 tablespoon black plums
50ml Sloe Gin (optional)
Method:
Heat the oven to 180ºC (350ºF/Gas Mark 4). Peel the apples and/or pears, remove the core and cut them into large pieces. Cut the plums in half and remove the stones (you can leave the skin).
Place the fruit in a large saucepan with the butter, brown sugar, spices and bay leaves. Stir it all and let it cook on a low heat for a quarter of an hour with the lid over it. When the fruit is soft and cooked, remove the pan from the heat, discard the bay leaves, add the blackberries and set aside.
Meanwhile, for the sponge, cream together the butter and sugar in a bowl until light. Add the eggs, one at a time, beating them well, then carefully mix in the flour and ground almonds. Grease a 20cm baking dish. Put the fruit on the bottom of the dish and spread the batter over them. Sprinkle the slivered almonds over it if you like. Bake in the warm oven for 40-45 minutes, until the sponge is cooked through and golden brown.
Whip the 200ml double cream until it forms soft peaks. Mix the jam and the choked plum gin and carefully mix it into the cream.
