Pwdin Bara Menyn (Bread and Butter Pudding) is a traditional Cymric (Welsh) recipe for creating a dessert based on fruited bread and custard baked in the oven. The full recipe is presented here and I hope you enjoy this classic Welsh dish of: Bread and Butter Pudding.
450g o grwst brau melys
570ml o lefrith llawn
75g o siwgwr caster
1 torth frwythau fechan
3 ŵy
pinsiad o sbeis cymysg
menyn
siwgwr eisin
Dull:
Rholiwch y crwst brau ar wyneb blawdiog nes fod yn ddigon mawr i lenwi desgil fflan tua 30cm ar draws.
Tafellwch a dorth ffrwythau a thaenllwch â menyn. Hannerwch pob tafell a defnyddiwch y trionglau (gan osod un ychydig am ben y llall) i orchuddio'r crwst ar waelod y ddesgil. Nawr curwch y siwgwr, yr ŵyau a'r llefrith gyda'u gilydd yna rihdlwch dros ben y tafellau torth ffrwythau.
Taenellwch wyneb y pwdin gyda ychydig o'r sbeis cymysg yna rhoddwch mewn popty wedi ei gyn-gynhesu i 190°C a phobwch am tua 25 munud nes fod y crwst wedi coginio a'r cwstad wedi dechrau caledu.
Sgeintiwch y gwyneb gyda siwgwr eisin a gweinwch yn unionsyth gyda hufen, créme fraîche neu gaws Mascarpone.
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Roll the shortcrust pastry on a lightly-floured surface until large enough to fill a flan dish about 30cm in diameter.
Slice the fruit loaf and spread each slice with butter. Halve the slices and use these triangles (overlapping them slightly) to cover the pastry on the base of the flan dish. Now beat the sugar, eggs and milk together and sieve on top of the fruited loaf pieces.
Sprinkle a little of the mixed spice on top of the pudding then place in an oven pre-heated to 190°C and bake for about 25 minutes, or until the pie crust is cooked and the custard has begun to set.
Dust the surface of the pudding with a little icing sugar and serve immediately with cream, créme fraîche or Mascarpone cheese.
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