Pwdin Gwanwyn Cymreig (Welsh Spring Pudding)

Pwdin Gwanwyn Cymreig (Welsh Spring Pudding) is a traditional Welsh (Cymric) recipe for a classic dessert of bara brith (fruited loaf) dipped in a wine sauce that's layered with fruit in a dariole mould and chilled to set before serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Spring Pudding (Pwdin Gwanwyn Cymreig).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+over-night chilling)

Serves:

Rating:

Tags : Dessert Recipes Cheese Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

100ml gwîn coch
100g siwgwr
3 llwy de hollsbeis wedi malu
75ml gwirod blas ffrwyth
150g mafon
150g llus
400g bara brith, mewn tafellau
150g caws Mascarpone

Dull:

Rhowch y gwîn coch, siwgwr a'r hollsbeis mewn sosban. Cynheswch nes i'r siwgwr doddi yna tynwch o'r gwres a gadwch iddo oeri ychydig cyn ychwanegu'r gwirod a'r ffrwythau. Cymysgwch yna gosodwch o'r neullty. Leiniwch 6 delwedd Dariole gyda plasdig rhwymo yna rhoddwch y bara brith yn y gymysgfa gwîn coch am ychydig cyn rhoi darn yng ngwaelod bob delwedd. Rhoddwch lwy fwrdd o'r gymysgfa ffrwythau ym mhob delwedd ac yna darn arall o'r bara brith. Ategwch y broses yma nes fod y delwedd wedi llenwi. Gorchuddiwch bob delwedd gyda plasdig rhwymo a rhoddwch mewn rhewgell dros nos. I weini tynnwch y pwdin o'r delwedd a rhoddwch lwyad o'r caws Mascarpone ar yr ochor.

English Translation

Ingredients:

100ml red wine
100g caster sugar
3 tbsp ground allspice
75ml fruit-flavoured liqueur
150g raspberries
150g bilberries (or blueberries)
400g bara brith, sliced
150g Mascarpone cheese

Method:

Place the wine, sugar and allspice in a pan. Warm through until the sugar dissolves then remove from the heat and allow to cool a little before adding the liqueur and the fruit. Set aside to infuse.

Line 6 Dariole moulds with clingfilm then dip some of the bara brith in the wine mixture and use this to line the base of the mould. Add a teaspoon of the fruit mixture followed by a slice of bara brith. Repeat the process until the mould is completely filled then cover the mould with clingfilm and refrigerate over night. When ready to serve unmould the pudding onto a plate and add a spoonful of Mascarpone cheese on the side.