Roli Poli Mwyar Duon (Blackberry Suet Pudding) is a classic Cymric (Welsh) steamed suet pudding, incorporating blackberries as the filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of Blackberry Suet Pudding.
400g mwyar duon (neu ddigon i lenwi) wedi eu glanhau
4 llwy fwrdd o siwgwr
450g blawd
180g siwet
pinsiad o halen
Dull:
Dylid cymysgu'r blawd, siwet a'r halen mewn powlen cyn ychwanegu digon o ddŵr i wneud toes gweddol stiff. Dylid rowlio 2/3 y toes allan a'i ddefnyddio i orchuddio gwaelod ac ochrau powlen tua 1l o faint. Gellir tywallt y ffrwythau i hwn, gan yacwanegu'r siwgwr. Gyda gweddill y toes dylid gwneud caead gan roi cylch o bapur cwyr am ei ben cyn gorchuddio'r bowlen mewn dwy haen o ffoil. Rhoddwch y pwdin mewn stemiwr a'i stemio am ddwy awr. Tynnwch y ffoil a'r papur cwyr cyn troi'r pwdin allan ar blât. Torrwch y pwdin cyn ei weini gyda llefrith oer.
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English Translation
This is one of my mam's traditional recipes. As a child we had this with the first blackberries of the season. It always makes me think of the transition between summer and autumn.
Ingredients:
400g blackberries (or sufficient to fill), washed and cleaned
4 tbsp sugar
450g plain flour
180g suet
pinch of salt
Method:
Place the flour, suet and salt in a bowl and mix together before adding sufficient water to form a stiff dough. Cut 2/3 of the dough and roll out on a floured board. Use to line the base and sides of a 1l heat-proof bowl. Tip the fruit into this and add the sugar.
Roll out the remaining dough and use to cover the pudding. Cut a circle of greaseproof paper and use this to cover the pudding. Tightly cover the entire dessert in a double layer of foil, place in a steamer and boil for 2 hours. When ready remove the foil and greaseproof paper and tip the pudding onto a bowl. Slice and serve with ice-cold milk.
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