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Pwdin y Gororau (Welsh Broders Pudding)

Pwdin y Gororau (Welsh Borders Pudding) is a traditional Welsh (Cymric) recipe for a classic baked pudding of a suet crust filled with apples that's set on a sugar, lemon juice and butter base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Borders Pudding (Pwdin y Gororau).

prep time

30 minutes

cook time

110 minutes

Total Time:

140 minutes

Serves:

4–6

Rating:

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

Original Recipe

Cynhwysion:

240g blawd
120g siwet
pinsed o halen
dŵr neu seidr i gymysgu
60g menyn
120g siwgwr brown
sudd 2 lemwn
1 llwy de o groen lemwn wedi ei ratio
900g afalau wedi plicio a'u torri'n dafellau
2 llwy fwrdd o seidr
ychydig o lefrith

Dull:

Hidlwch y blawd a'r halen i fowlen cyn ychwanegu'r siwet a digon o ddŵr neu seidr i wneud toes. Cymysgwch y menyn, siwgwr a'r sudd lemwn gyda'u gilydd nes yn llyfn ac ysgafn. Rhoddwch y gymysgfa yng ngwaelod crochenwaith 1l. Rholiwch y pastai siwet allan gan ddefnyddio tua 2/3 ohono i lenwi'r ddesgil ac i orchuddio'r gymysgfa lemwn. Llenwch gyda'r afalau cyn ychwanegu'r croen lemwn a'r seidr. Defnyddiwch weddill y pastei i orchuddio'r pwdin cyn crimpio'r ymylon gyda fforc a thorri'r gweddilion i ffwrdd. Brwsiwch y gwyneb gyda llefrith cyn gwneud tyllau stêm gyda cyllell finiog. Rhoddwch mewn popty wedi ei gyn-osod i 200°C (400°F/Gas Mark 6) am 20 munud cyn gostwng y gwrês i 150°C (300°F/Gas Mark 2) a phobi am 90 munud arall. Pan yn barod rhedwch gyllell ar ymyl y pwdin cyn ei droi allan i blât. Gweinwch gyda hufen.

English Translation

Ingredients:

240g flour
120g suet, shredded
pinch of salt
water or cider to mix
60g butter
120g brown sugar
juice of 2 lemons
1 tsp grated lemon zest
900g apples, peeled, cored and sliced
2 tbsp cider
a little milk

Method:

Sift the flour and salt into a bowl before adding the suet and enough water or cider to form a dough. Cream together the sugar, lemon juice and butter together until light and fluffy then spoon into the base of an earthenware baking dish (about 1l in size). Roll out the suet pastry and use 2/3 to line the dish (covering the lemon butter). Fill with the apples then add the cider and lemon zest over the top. Wet the edges and cover with the remaining pastry. Crimp the edges with a fork and trim the excess pastry.

Brush the surface with a little milk then slash a few steam holes with a sharp knife. Place in an oven pre-heated to 200°C (180°C fan/400°F) and bake for 20 minutes before reducing the temperature to 150°C (130°C fan/300150°F) and bake for a further 90 minutes. When ready bring out of the oven, run a sharp knife along the pudding's edges and turn out onto a plate. Serve with cream.