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Maidd ac Ŵy Hwyaden (Duck Egg Whey)

Maidd ac Ŵy Hwyaden (Duck Egg and Whey) is a traditional Welsh (Cymric) recipe for a classic dessert of a duck egg custard flavoured with spices and lemon zest that's steamed in a basin lined with bread to set. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Duck Egg and Whey (Maidd ac Ŵy Hwyaden).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+1 hour marinading)

Serves:

Rating:

Tags : Spice Recipes Bread Recipes Dessert Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

300ml llefrith
45g siwgwr
1/2 tsp ground ginger
5 tafell bara gwyn gyda menun a heb y crystyn
pinsiad o nytmeg wedi malu
pinsiad o sinamon wide malu
2 ŵy hwyaden
croen lemwn wedi malu

Dull:

Tywalltwch y llefrith i sosban cyn cymysgu'r sbeis a gwresogi nes bron yn berwi. Tynwch oddi ar y gwres ac ychwanegwch y croen lemwn. Rhoddwch y caead ar ben y sosban a gadwch o'r neilltu am awr. Ar ben yr amser curwch yr ŵyau hwyaden gyda'r siwgwr cyn tywallt y gymysgfa i fewn i'r llefrith a chymysgu'n drwyadl. Denfyddiwch y bara i orchuddio gwylod ac ochrau desgil pwdin 1l (dyliai'r ochor menyn wyneby'r bowlen). Hidlwch y cwstad i fewn i'r bowlen a gadwch iddo sefyll am hanner awr cyn gorchuddio gyda papur pobi menynog a ffoil. Clymwch yn saff yna rhoddwch i stemio uwchben ssoban fawr o ddŵr berwedig. Coginiwch y pwdin am tua 50 munud. Gdwch iddo oeri ychydic cyn troi'r pwdian allan ar blât a'i weini gyda chwstad.

English Translation

Ingredients:

300ml milk
45g sugar
1/2 tsp ground ginger
5 slices of buttered bread with crusts removed
pinch of ground nutmeg
pinch of ground cinnamon
2 duck eggs
grated zest of 1 lemon

Method:

Pour the milk into a saucepan along with the spices. Heat until almost boiling then take off the heat, add the lemon zest, cover and set aside to steep for 1 hour. At the end of this time beat the duck eggs and sugar together and add to the milk, stirring to incorporated.

Use the bread to cover the base and sides of a 1l pudding basin (the butter side should face the dish). Strain the egg custard into the dish, top with a buttered sheet of greaseproof paper then cover with foil and tie securely. Place to steam over a pan of boiling water. Cook the pudding for about 50 minutes. Allow to cool slightly then tip onto a plate and serve with custard.