Bara Sinsir Llandrindod (Llandrindod Gingerbread) is a traditional Cymric (Welsh) recipe for a classic dark treacle (molasses) gingerbread with candied peel. This recipe happens to be vegetarian, vegan and gluten-free. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Llandrindod Gingerbread (Bara Sinsir Llandrindod).
‘Roedd y bara sinsir tywyll hwn yn boblogaidd iawn yn sir Faesyfed, ac fe’i gwerthid yn y ffeiriau yno.
Cynhwysion:
335g o flawd plaen
90g o ymenyn
60g o gandi pîl
hanner llond llwy de o soda pobi
llond llwy de o bowdr tartar
pedwar llond llwy de o sinsir mâl
dau wy
175g o driog du
175g o siwgr coch bras
ychydig o lefrith cynnes
Dull:
Rhwbiwch yr ymenyn i fewn i’r blawd, ychwanegwch y defnyddiau sych eraill atynt a’u cymysgu’n dda.
Toddwch y triog yn y llefrith cynnes (unai mewn padell neu ficrodon), gadewch i orri, cyn curo’r wyau i fewn. Tchwanegwch y gymysgedd gwlyb yn raddol at y defnyddiau sych gan gymysgu’r cyfan yn drwyadl gyda llwy bren.
Irwch dun lled-fas, trawsglwyddwch y cymysgedd iddo a’i grasu mewn popty poeth (tua 180ºC) am ryw awr o amser.
Dylid gadael i’r deisen oeri cyn ei thorri’n ddarnau sgwâr.
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English Translation
This dark gingerbread was very popular in Radnorshire, and was sold in the fairs there.
Ingredients:
335g (3/4 lb) plain flour
90g (3 oz) butter
60g (2 oz) candied peel
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
4 tsp ground ginger
2 eggs, well beaten
175g (6 oz) black treacle
175g (6 oz) Demerara sugar
a little warm milk
Method:
Rub the fat into the flour, add the other dry ingredients and work them into the flour.
Dissolve the treacle in the warm milk (in a pan or the microwave), allow to cool then add the beaten eggs and pour this mixture gradually into the dry ingredients, stirring well with a wooden spoon.
Put the mixture in a greased shallow tin and bake in a hot oven (about 180ºC) for approximately one hour.
Allow the cake to cool before cutting it up into squares.
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