Tarten y Gororau (Welsh Borders Pudding)

Tarten y Gororau (Welsh Borders Pudding) is a traditional Welsh (Cymric) recipe for a classic tart of sugar, eggs, raisins, and sultanas with lemon juice baked in a sweet shortcrust pie shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Borders Pudding (Tarten y Gororau).

prep time

30 minutes

cook time

45 minutes

Total Time:

75 minutes

Serves:

6–8

Rating:

Tags : Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

30g menyn
1 tsp sudd lemwn
120g siwgwr brown
3 ŵy, wedi gwahanu
120g rhesin
120g swltana
90g siwgwr
250g pastai byrgrwst

Dull:

Toddwch y menyn mwen sospan cyn ei dynu oddi ar y gwres ac ychwanegu'r siwgwr brown, y ffrwythau sychion a'r sudd lemwn. Cyfunwch cyn curo'r melynwy ŵy i fewn i'r cyfan. Rholiwch y pastei ar wyneb blawdiog nes ei fod yn ddigon mawr i lenwi tun fflan tua 22cm ar hitraws. Trosglwyddwch y cymysgfa melynwy i'r tun, torrwch gweddill y pastai yn daclus yna rhowch mewn popty wedi ei gyn-gynhesu i 170°C (325°F/Gas Mark 3) a'i phobi am 30 munud. Tynnwch o'r popty a gadael i oeri ychydig a gostwng y tymheredd i 150°C (300°F/Gas Mark 2). Rhoddwch y gwynwy mewn powlen a'i guro nes yn bigau meddal cyn plygu'r siwgwr i fewn gyda llwy fawr. Codwch y gynwy am ben y gacen gan ei gorchuddio yn drylwyr cyn dychwelyd y darten i'r popty a'i phobi am 15 munud, neu nes fod pen y darten yn euraidd. Gellid ei gweini yn oer neu yn boeth.

English Translation

Ingredients:

30g butter
1 tsp lemon juice
120g brown sugar
3 eggs, separated
120g raisins
120g sultanas
90g sugar
250g shortcrust pastry

Method:

Melt the butter in a pan then tale off the heat and add the brown sugar, the dried fruit and the lemon juice, Mix then whisk-in the egg yolks and incorporate thoroughly. Roll the pastry on a floured surface until it's large enough to cover the base of a 22cm flan dish. Spoon the egg yolk mixture into the pastry then place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for 30 minutes.

Take the tart out of the oven, allow to cool a little and reduce the oven temperature to 150°C (300°F/Gas Mark 2). Tip the egg whites into a bowl and beat until they form soft peaks then fold-in the sugar with a spoon. Transfer on top of the tart and make sure the surface is completely covered. Return to the oven and bake for a further 15 minutes, or until the top of the meringue is golden. The tart can be served either hot or cold.