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Cacen Pwdin Dorth (Bread Pudding Cake)

Cacen Pwdin Dorth (Bread Pudding Cake) is a traditional Cymric (Welsh) recipe for a classic cake made from a bread pudding mix. This is an updated modern version of the cake, based on a traditional recipe from the Valleys. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bread Pudding Cake (Cacen Pwdin Dorth).

prep time

10 minutes

cook time

90 minutes

Total Time:

100 minutes

Additional Time:

(+15 minutes soaking)

Serves:

Rating:

Tags : Bread Recipes Milk Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma gacen hen-ffasiwn wedi ei wneud allan o dorth bara. Gellir ei weini wedi torrin'n sgwariau gyda phaned o de, neu gellir ei weini'n gynnes gyda chwstad neu hufen fel pwdin. I ddweud y gwir mae'n rhyfeddol of flasus ac yn gacen sydd yn werth ei adfer. Dyma gacen sydd beth fford rhwng cacen a phwdin bara menyn cadarn. Mae ychydig yn fwy cyfaethog na'r deisen mwy traddodiadol, ond yn addas at flas cyfoes. Mae gennyf rysáit draddiodiadol i bwdin bara ar y wefan hon hefyd.

Cynhwysion:

500g bara gwyn neu fara gwenith cyflawn 500g o ffrwythau sych cymysg 85g croen sitrws cymysg 1½ llwy fwrdd o sbeis cymysg 600ml (2 1/2 cwpan) o lefrith 2 wy mawr, wedi'u curo 140g o siwgr muscovado ysgafn croen wedi'i gratio'n fân 1 lemwn (dewisol) 100g menyn, wedi'i doddi 2 lwy fwrdd o siwgr coch

Dull:

Rhygwch 500g o fara gwyn neu fara gwenith cyflawn i bowlen gymysgu fawr ac ychwanegwch 500g o ffrwythau sych cymysg, 85g o groen sitrws cymysg a 1½ llwy fwrdd o sbeis cymysg. Arllwyswch 600ml o lefrith, yna trowch neu sgrwnsiwch y bara drwy'ch bysedd i gymysgu popeth yn dda; gwnewch yn sicr fod y bara wedi thorri'n llwyr. Ychwanegwch y 2 wy mawr, wedi'u curo, 140g o siwgr muscovado ysgafn a chroen 1 lemwn (os ydych yn ei ddefnyddio). Cymysgwch yn dda, yna neilltuwch am 15 munud i fwydo. Yn y cyfamser, cynheswch y popty i 180ºC (160ºC ffan/355ºF/marc nwy 4). Irwch a llinellwch waelod tun cacen sgwâr anffon 20cm yr ochor (nid un â gwaelod rhydd neu bydd yr hylif yn driblo allan). Trowch y menyn wedi'i doddi i fewn i'r gymysgedd pwdin, tipiwch y cyfan i fewn i'r tun, yna gwasgarwch y siwgwr coch am ben y cyfan. Trosglwyddwch i'ch popty poeth a phobwch am 90 munud nes ei fod yn gadarn ac yn euraidd, gan orchuddio â ffoil ar gyfer rhan olaf y coginio os yw'n dechrau brownio gormod. Trowch allan o'r tun a thynnu'r papur oddi arno. Torrwch yn sgwariau a'i weini'n gynnes.

English Translation

This is an old-fashioned cake made from a loaf of bread. You can serve it sliced into squares to accompany a cup of tea, or it can be served warm with custard or cream as a pudding. To tell the truth it's surprisingly tasty and a cake that's well worth reviving. This is part way between a cake and a set bread and butter pudding. It's a little richer than the more traditional cake, but is more suitable to modern tastes. I also have a traditional recipe for bread pudding on this website.

Ingredients:

500g (1lb 2oz) white or wholemeal bread
500g (1lb 2oz) mixed dried fruit
85g (3 oz) mixed peel
1½ tbsp mixed spice
600ml (2 1/2 cups) milk
2 large eggs, beaten
140g (3/4 cup) light muscovado sugar
finely-grated zest 1 lemon (optional)
100g (1/2 cup) butter, melted
2 tbsp demerara sugar

Method:

Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice. Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.

Add the 2 large eggs, beaten, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 minutes to soak.

In the meantime, pre-heat oven to 180ºC (160ºC fan/355ºF/gas mark 4). Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base or the liquid will dribble out).

Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.

Transfer to your pre-heated oven and bake for 90 minutes until firm and golden, covering with foil for the final part of cooking if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.