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Pwdin Clwt (Clootie Dumpling)

Pwdin Clwt (Plain Flour Trollies) is a traditional Cymric (Welsh) recipe for a classic suet pudding with currants, sultanas, ginger and cinnamon that's boiled in a cloth to cook. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Clootie Dumpling (Pwdin Clwt).

prep time

20 minutes

cook time

200 minutes

Total Time:

220 minutes

Serves:

8

Rating:

Tags : Spice RecipesBread RecipesDessert RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Nid dim ond yn yr Alban y paratoir twmplen clwt (clootie dumpling). Yn wir, paratoir pwdin tebyg, pwdin clwt, yng Nghymru ac mae’n rhagflaenydd llawer o bwdin ae Nadolig traddodiadol. Mae clwt yn Gymraeg yn golygu neu ddarn o frethyn wedi'i rwygo, a'r pwdin yn cael ei ferwi yn draddodiadol ynddo. Gallent fod yn weddol blaen, fel yma, fel pwdin modern wedi'i stemio neu'n llawer mwy cyfoethog o sbeis a ffrwyth (yn agosach i bwdin Nadolig).

Cynhwysion:

125g siwet
250g o flawd plaen
100g o friwsion bara sych
50g o flawd ceirch mân
250g o syltanas a chyrens (wedi cyfuno)
1 llwy fwrdd o surop euraidd
75g o siwgr
2 wy wedi'u curo'n ysgafn
1 llwy de o sinsir
1 llwy de o bowdr pobi
1 llwy de o sinamon
4 llwy fwrdd o laeth
1 llwy fwrdd o flawd ar gyfer y brethyn

Dull:

Rhwbiwch y siwet i fewn i’r blawd ac ychwanegwch y briwsion bara, y blawd ceirch, y powdr pobi, siwgr, syltanas a chyrens ynghyd â’r sinsir a’r sinamon. Cymysgwch ac ychwanegwch yr wyau a'r surop. Cymysgwch yn dda ac ychwanegwch ddigon o lefrith i'w gadarnhau. Os ydych chi'n defnyddio lliain (clwt), rhowch ef mewn dŵr berwedig yn gyntaf ac yna ei daenu ar eich bwrdd ac ysgeintiwch digonedd o flawd dros y tu mewn. Rhowch y cymysgedd yn y canol a'i glymu, gan adael ychydig o le i'r cymysgedd ehangu. Rhowch mewn padell fawr o ddŵr berw a choginiwch am 180-220 munud, nes bod y pwdin yn gadarn ac wedi coginio'n dda drwyddo. Tynnwch o'r pot a gadewch iddo oeri. Fel arfer, caniatewch iddo aeddfedu am o leiaf fis cyn ei weini. I ail-gynhesu, dewch â sosban fawr o ddŵr i ferwi, ychwanegwch y pwdin a choginiwch am 2 awr, nes ei fod yn boeth drwodd. Gweinwch yn boeth gyda chwstard neu menyn melys.

English Translation

It's not just in Scotland that clootie dumpling was prepared. Indeed, a similar pudding, pwdin clwt was prepared in Wales and is the fore-runner of many a traditional Christmas pudding. 'Clwt' in Welsh means a rag or torn piece of cloth, in which the pudding was traditionally boiled. They could be fairly plain, as here, like a modern steamed pudding or much more richly spiced and fruited (tending towards Christmas pudding).

Ingredients:

125g suet
250g plain flour
100g dry breadcrumbs
50g fine oatmeal
250g mixed sultanas and currants
1 tablespoon of golden syrup
75g sugar
2 lightly beaten eggs
1 teaspoon of ginger
1 teaspoon of baking powder
1 teaspoon of cinnamon
4 tablespoons of milk
1 tablespoon of flour for the cloth

Method:

Rub the suet into the flour and add the breadcrumbs, oatmeal, baking powder, sugar, sultanas and currants along with the ginger and cinnamon. Blend together and add the eggs and syrup. Stir well and add just enough milk to firm.


If you are using a cloth (cloot), put it into boiling water first then spread onto your table and sprinkle a liberal amount of flour over the inside. Put the mixture into the middle and tie up, leaving a little bit of space for the mixture to expand.

Place into a large pan of boiling water and cook for 180-220 minutes, until the pudding is firm and well cooked through. Remove from the pot and allow to cool. Typically it's allowed to mature for at least a month before serving.

To re-heat, bring a large pan of water to a boil, add the pudding and cook for 2 hours, until hot through. Serve hot with custard or menyn melys.