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Poten Bwmpen (Marrow Pie)

Poten Bwmpen (Marrow Pie) is a classic Cymric (Welsh) recipe for a traditional layered pie of marrow and crab (or cooking) apples flavoured with ginger and cloves that's oven baked. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Marrow Pie (Poten Bwmpen).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : Spice Recipes Vegetable Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

300g o bastei crwst byr
1 pwmpen
ychydig o afalau surion bach (neu afalau coginio)
100g o siwgwr
ychydig o bowdwr glôfau
pinsiad o bowdwr sinsir
halen a phupur du, at flas
ychydig o ddŵr
1 ŵy wedi ei guro gyda 1 llwy fwrdd o lefrith

Dull:

Rholiwch y pastei allan a defnyddiwch ychydig dros hanner is orchuddio gwaelod desgil pastei gweddol fawr. Cyfunwch y powdwr clofau, siwgwr, halen a phupur du mewn bowlen. Pliciwch a thafellwch y pwmpen a'r afalau a defnyddiwch hwy i ffurfio haenau yn y ddesgil gan daenu ychydig o'r gymysgfa siwgwr rhwng bob haen. Gwnewch yn sicr i orffen gyda haenen o afalau. Ychwanegwch ychydig o ddwr yna gwasgarwch y sinsir am ben popeth cyn ychwanegu caead. Addurnwch gyda dail pastai, torrwch ychydig o dyllau stêm yna brwsiwch ben y gacen gyda'r gymysgfa ŵy a llefrith cyn ei drosglwyddo i bopty wedi ei gyn-gynhesu i 170°C a chraswch am tua awr, neu nes fod y pastei yn euraidd. Gweinwch yn gynnes.

English Translation

Ingredients:

300g shortcrust pastry
1 marrow (the vegetable)
a few crab apples (or cooking apples)
100g sugar
a little ground cloves
a pinch of ground ginger
salt and freshly-ground black pepper, to taste
a little water
1 egg, beaten with 1 tbsp milk, to glaze

Method:

Roll out the pastry and use a little over half to cover the base and sides of a fairly deep pie dish. Meanwhile, mix together the sugar, powdered cloves, salt and black pepper in a bowl. Peel and slice the marrow and apples and use these to form layers in the pie dish. After adding a layer scatter a little of he sugar mix over the top then add the next layer, and so on (make certain you finish with a layer of apples).

Add a little water to the pie then spread a pinch of ginger to the top before adding a pastry lid. Crimp this to the sides with a fork then decorate with pastry leaves, cut steam holes in the lid and brush with the egg and milk glaze. Transfer to an oven pre-heated to 170°C and bake for about an hour, or until the pastry is golden and the pie is cooked through. Serve warm.