Pwdin Marmaléd Cymreig (Welsh Amber Pudding)

Pwdin Marmaléd Cymreig (Welsh Amber Pudding) is a modern Welsh (Cyrmic) recipe for a classic dessert of a blind-baked shortcrust pastry shell filled with a blend of eggs, lemon juice, lemon zest, marmalade and butter before being oven baked until set and served with custard. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Amber Pudding (Pwdin Marmaléd Cymreig).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

225g 225g pastei crwst byr
2 ŵy
2 wynwy
50g siwgwr
sudd 1/2 lemwn
croen 1/2 lemwn wedi ei ratio
2 llwy fwrdd o farmalâd croen mân
100g menyn, wedi toddi

Dull:

Rholiwch y pastei allan ar wyneb blawdiog nes ei fod yn ddigon mawr i orchuddio desgil fflan gwaelod rhudd 20cm o faint. Codwch y pastei i'r ddesgil cyn rhoi papur bobi amdano a llenwi'r gwagle gyda ffa pobi. Rhoddwch y pastei mewn popty wedi ei gyn-gynhesu i 210°C (410°F/Gas Mark 7) a phobwch am 10 munud cyn tynnu'r ffa a'r papur. Yna gosdyngwch wres y popty i 190°C. Yn y cyfamser, curwch yr ŵy, y ddau wynwy, y siwgwr a chroen y lemwn gyda'u gilydd nes fod y gymysgedd yn llyfn ac yn olau. Nawr cymysgwch y marmalâd a'r sudd lemwn i mewn cyn cymysgu'r menyn i fewn yn drwyadl a thywallt y gymysgfa i'r pastei. Rhoddwch y pwdin yn y popty a'i bobi am 20 munud, neu nes fod y cannol wedi caledu. Gweinwch yn unionsyth gyda chwstad.

English Translation

Ingredients:

225g shortcrust pastry
2 eggs
2 egg-whites
50g sugar
juice of 1/2 lemon
finely-grated zest of 1 lemon
2 tbsp fine shred marmalade
100g butter, melted

Method:

Roll the shortcrust pastry onto a lightly-floured surface until large enough to fit a 20cm flan dish with a removable base. Line the base with greaseproof paper then fill with baking beans and place in an oven pre-heated to 210°C (410°F/Gas Mark 7). Bake for 10 minutes, then remove from the oven and take out the beans and paper. Reduce the temperature to 190°C and set aside.

Meanwhile, beat together the eggs, egg whites, sugar and lemon zest in a bowl until pale and creamy. Then add the marmalade and lemon juice. Combine thoroughly before whisking-in the melted butter. Pour the resultant mixture into the prepared pastry shell then return to the oven and bake for a further 20 minutes, our until the centre of the pie has set. Serve immediately with custard.