Pwdin Triog Melyn (Golden Syrup Pudding) is a classic Cymric (Welsh) for a traditional dessert of a cake made with bread, golden syrup and sultanas that's served with a golden syrup (corn syrup) sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Golden Syrup Pudding (Pwdin Triog Melyn).
Ar Gyfer y Pwdin:
115g o fenyn
60g o siwgwr caster euraidd
2 ŵy canolig
115g o driog melyn, wedi cynhesu
175g o flawd codi
115g o friwsion bara brown ffrés
115g o syltanas wedi mwydo mewn sudd oren dros nos
croen 1 oren wedi ei ratio
Ar Gyfer y Sirop:
225g o driog melyn
sudd 1 oren
1 llwy de o arorŵt
Dull:
Hufenwch y menyn a'r siwgwr nes yn olau ac yn ysgafn. Ychwanegwch yr ŵyau, un ar y tro, gan guro'n drwyadl i gyfuno ar ol pob ychwanegiad. Nawr curwch y triog cynnes i fewn.
Plygwch y blawd, y briwsion bara, y sultanas a'r croen oren i fewn. Tywalltwch y gymysgedd i dun cacen (tua 20cm o ddiamedr) a gosodwch mewn popty wedi ei gyn-gynhesu i 180°C. Pobwch am tua 55 munud, neu nes yn euraidd ac wedi gwneud drywodd.
Tra mae'r gacen yn pobi, paratowch y saws. Cyfunwch y triog melyn, sudd oren a'r arorŵt mewn sosban fechan gan guro'n dda i gymysgu. Dewch a'r gymysgfa i ferwi, gan ei droi'n gyson, a choginiwch nes yn drwchus.
I weini, torrwch y gacen yn lletemau tra mae'n dal yn boeth, tywalltwch y saws dros ben bob darn ac addurnwch gyda llond llwy fordd o crème fraîche — yna gweinwch.
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English Translation
Ingredients:
For the Pudding:
115g butter
60g golden caster sugar
2 medium eggs
115g golden syrup, warmed
175g self-raising flour
115g fresh, brown, breadcrumbs
115g sultanas, marinated in orange juice over night
finely-grated zest of 1 orange
For the Syrup:
225g golden syrup
juice of 1 orange
1 tsp arrowroot
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the warm syrup.
Fold in the flour, the breadcrumbs, the sultanas and the orange zest. Pour the resultant batter into a well-greased cake tin (about 20cm in diameter) then place in an oven pre-heated to 180°C. Bake for about 55 minutes, or until golden brown and cooked through.
As the cake is baking, prepare the sauce. Combine the syrup, arrowroot and orange juice in a small saucepan, beating thoroughly to combine. Bring to a boil, stirring constantly, and cook until thick.
To serve, slice the cake into wedges, whilst still hot, pour over the golden syrup sauce, garnish with a tablespoon of crème fraîche and serve.
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