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Pwdin Bara (Bread Pudding)

Pwdin Bara (Bread Pudding) is a traditional Cymric (Welsh) recipe for a classic baked bread pudding of stale bread slices, currants and brown sugar in a custard base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bread Pudding (Pwdin Bara).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Bread Recipes Dessert Recipes Milk Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Yr oedd hi’n arfer gan amryw o wragedd gweddwon yn y pentrefi glofaol i wneud y pwdin hwn yn arbennig ar gyfer ei werthu, naill ai o’u cartrefi neu yn y farchnad leol, e.e. Cwm-aman, Aberdâr, Morgannwg. Dyma rysáit teulu mam o Resolven.

Cynhwysion:

225g o fara sych
dŵr oer
dau wy wedi’u curo
ychydig o laeth
60g o siwgr coch
115g (4 oz) o syltanas neu gyrens
nytmeg (dewisol)

Dull:

Rhoddwch y bara i yn wlychu mewn dŵr oer dros nos. (Gellir defnyddio tê oer neu llefrith oer yn lle’r dŵr yn ôl y dewis.) Drannoeth, gwasgwch weddill y dŵr na lyncwyd gan y bara ohono, cyn ychwanegu’r wyau, y siwgr coch, y syltanas ac ychydig o laeth ato. Curwch popeth yn drylwyr nes cael cymysgedd o’r un ansawdd â chymysgedd teisen gyffredin. Gellir ei flasu ag ychydig o nymteg, os dymunir. Irwch tun bas, trosglwyddwch y gymysgedd ynddo, ac ychwanegwch dalpau o ymenyn ar ei wyneb. Trosglwyddwch i ffwrn weddol boeth (180C) a phobych am ryw awr nes gwelir bod yr wyneb wedi cochi. Torrwch y pwdin yn ddarnau sgwâr a’i fwyta fel teisen. Gellir ychwanegu rhagor o laeth at y cymysgedd i’w wneud yn bwdin meddal.

English Translation

In order to augment the family income housewives in the coal-mining valleys would prepare this bread-pudding cake in large quantities and sell it from their homes or in the local markets, e.g. at Cwm-aman, Aberdare, Glamorgan. This is a recipe from mam's family originating in Resolven.

Ingredients:

225g (1/2 lb) stale bread
cold water
two eggs, well beaten
a little milk
60g (2 oz) brown sugar
115g (4 oz) sultanas or currants
nutmeg, optional

Method:

Soak the bread in cold water overnight (cold tea or cold milk may be used as alternatives to water).

Squeeze the bread to remove excess liquid and then add the eggs, brown sugar, fruit and a little milk.

Beat well to give a fairly stiff consistency.

Add a little nutmeg, if desired.

Put the mixture in a greased, shallow tin, place a few knobs of butter on top and bake it in a moderately hot oven (180C) for about an hour.

When cold, cut into squares and eat as cake.

By adding more milk to this mixture a softer pudding may be prepared.