Click on the image, above to submit to Pinterest.

Pwdin Llaeth Brith (Beestings Pudding)

Pwdin Llaeth Brith (Beestings Pudding) is a classic Cymric (Welsh) recipe for a pudding made by cooking down a eggless custard of the second or third milking after calving until it's thick. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Beestings Pudding (Pwdin Llaeth Brith).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Dessert RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Amrywiai’r enwau a roid ar y pwdin hwn mewn gwahanol rannau o Gymru, yn ogystal â’r dull o’i wneud. Er hynny, ‘roedd yn bwdin cyffredin mewn llawer ardal, ac yn debyg o ran ansawdd i gwstard wy. Yr oedd ‘pwdin llo bach’ yn enw cyffredin arno yn siroedd Dinbych a Meirionnydd ac fe’i gelwid yn ‘pwdin llaeth tor’ ym Môn. Mae'r fersiwn hwn yn tarddu o Ddyffryn Ardudwy.

Cynhwysion:

500ml yr ail neu’r trydydd llefrith ar ôl i fuwch ddod â llo bach
100g siwgr
pinsiad o halen
1 llwy de o bowdwr sinsir (neu 2 lwy fwrdd o gyrens, yn ôl y dewis)

Dull:

Cyfunwch y cynhwysion uchod mewn desgil pobi a’u crasu mewn popty cynnes (200C) nes bod y llefrith wedi twchu. (Gellid ychwanegu ychydig o lefrith cyffredin i’w atal rhag mynd yn rhy dew.) Ffordd arall: Cyfunwch y cynhwysion uchod mewn jwg neu dun dwfn a chaead arno a rhoi hwnnw i sefyll mewn hanner llond sosban o ddŵr. Codech y dŵr i’r berw ac hoginio’r pwdin yn araf yn y gwres hwnnw nes fod y llefrith wedi twchu. Gweinwch gyda llefrith oer.

English Translation

The names given to this pudding and the methods of preparing it varied considerably in different districts. Similar in consistency to egg custard, it was eaten quite regularly in many areas. Pwdin llo bach (calf pudding) was a common name given to it in the counties of Denbigh and Merioneth, but it was known as pwdin llaeth tor in Anglesey. This version originates from Dyffryn Ardudwy, Merioneth.

Ingredients:

500ml milk taken from the second or third milking after the cow has given birth to a calf
100g sugar
pinch of salt
1 tsp ground ginger (or w tbsp currants, if preferable)

Method:

Pour the milk into a baking dish, add the sugar, salt and ginger to taste and bake in a hot oven (200C) until the mixture has thickened. (A little ordinary milk may be added to prevent the pudding from becoming too thick.)

Alternative method: Combine the sugar, salt and ginger with the milk and pour into a jug or a tall container.
Cover it and put it to stand in a saucepan of water. Bring the water to the boil and allow the mixture to thicken slowly in this heat.

Serve with cold milk.