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Dwmplinau Afal (Apple Dumplings)

Dwmplinau Afal (Apple Dumplings) is a classic Cymric (Welsh) dessert of apples wrapped in lard-based pastry that are boiled (often in the cawl of the preceding dish) and served with cold milk. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Apple Dumplings (Dwmplinau Afal).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Dessert RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Daw'r risét yma o Ben-prysg, Morgannwg lle roedd yn arferiad cyffredin i ferwi twmplins gyda’r llysiau yn y cawl. Byddid yn defnyddio’r saim oddi ar wyneb y cawl i wlychu’r crwst yn lle rhoi lard ynddo. Rhaid oedd gofalu bod y cawl yn berwi pan ychwanegwyd y twmplins gan fod cawl (neu ddŵr) berw yn ‘clymu’r’ crwst a’i rwystro rhag chwalu.

Cynhwysion:

afalau – yn ôl rhif y teulu
crwst brau wedi'i wneud â lar
llefrith oer i weini

Dull:

Paratowch y crwst brau ymlaen llaw yn ôl y risét (ond defnuddiwch lard yn lle menyn). Ar wyneb gwaith wedi ei ysgeintio gyda blawd rholiwch y crwst allan yn weddol denau, gan ei dorri'n sgwarian ddigon mawr i orchuddio'r afalau. Golcwch yr afalau (ond peidiwch a'u plicio). Lapiwch un darn o'r crwst yn dyn am bob afal, i wneud ail groen iddynt. Dewch a llond sosban o ddŵr i fewi. Gollyngwch y twmplins i’r dŵr berw a'u coginio nes gwelir craciau bach yn ymddangos ar wyneb y crwst. Y mae hyn yn brawf bod yr afal wedi digoni. Agorwch y twmplins, rhwch drwch o siwgr coch ar yr afal a’u bwyta’n gynnes, gydag ychydig o laeth oer arnynt.

English Translation

This recipe comes from Pen-prysg, Glamorgan where it was a common practice to boil dumplings with the vegetables in the cawl. The grease from the surface of the cawl would be used to moisten the pastry instead of putting lard in it. Care had to be taken that the soup was boiling when the dumplings were added as boiling soup (or water) 'ties' the pastry and prevents it from falling apart.

Ingredients:

apples – one per person in the family
short-crust pastry made with lard
ice-cold milk, to serve

Method:

Prepare the shortcrust pastry in advance according to the recipe (but use lard instead of butter).

On a work surface sprinkled with flour, roll out the pastry fairly thinly, cutting it into squares large enough to cover the apples.

Wash the apples (but do not peel them). Wrap one piece of the pastry tightly for each apple, to make a second skin for them.

Bring a pan full of water to boil. Drop the dumplings into the boiling water and cook them until small cracks appear on the surface of the pastry. This is proof that the apple is enough.

Open the dumplings, sprinkle a thick layer of red sugar on the apple and eat them warm, with a little cold milk on them.