Pwdin Mam (Mother's Pudding) is a traditional Welsh (Cymric) recipe for a custard and bun dessert topped with a meringue. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mother's Pudding.
2 fynsen wedi eu tafellu a'u gorchuddio gyda menyn
2 ŵy wedi gwahanu
60g o swigwr brown
600ml o lefrith
60g o siwgwr caster
Dull:
Curwch y melwynwy ŵy gyda'r siwgwr brown nes yn welw a hufennog. Ychwanegwch y llefrith gan eu guro i fewn. Nawr rhowch y byniau ar waelod desgil pwdin a tywalltwch y cymysgfa cwstad dros ei ben. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 160°C a phobwc am tua 40 munud, neu nes fod y cwsdad wedi caledu.
Pan mae'r cwstad bron yn barod curwch gwynwy'r ŵyau nes ne bod yn sefyll mewn copaon syth. Sgeintiwch y siwgwr am ei ben a churwch i fewn. Tynnwch y pwdin o'r popty, rhoddwch y gymysgfa gwynwy ŵy am ei ben gan wneud copaon yn y gymysgfa yna gosodwch yn ol yn y popty gan bobi am tua 15 munud, neu fod pen y pwdin yn euraidd. Gellir ei weini unai'n boeth neu yn oer.
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English Translation
Ingredients:
2 buns, sliced and buttered
2 eggs, separated
60g brown sugar
60ml milk
60g caster sugar
Method:
Beat the egg yolks with the brown sugar until pale and creamy. Add the milk, beating in thoroughly. Now place the buns in the base of a pudding dish and pour the custard mixture over the top. Transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until the custard has set.
When the custard mixture is almost ready, beat the egg whites in a clean, dry, bowl until they stand in stiff peaks. Scatter the remaining sugar over the top and beat into the egg whites. Remove the pudding from the oven, place the meringue on top, forming the mixture into peaks, then return to the oven and bake for 15 minutes, or until the top of the dessert is golden. This dessert can be served either hot or cold.