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Rwlâd Bara Lawr (Laverbread Roulade)

Rwlâd Bara Lawr (Laverbread Roulade) is a classic Cymric (Welsh) for a classic dish of an egg, butter and laverbread cake that's filled with cheese and mayonnaise or white sauce before being rolled up, sliced and served. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Laverbread Roulade (Rwlâd Bara Lawr).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Wild Food Vegetarian Recipes Cheese Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

220g o fara lawr
15g o fenyn
4 wy mawr, wedi gwahanu
pinsiad o nytmeg (wedi ei ratio'n fân)
pupur a halen, at flas
60g o gaws, wedi ei ratio'n fân

Dull:

Cymerwch tun pobi (tua 20 x 30cm) a gorchuddiwch y gwaelod a'r ochrau gyda phapur gwrth-lud. Mewn sosban fechan cynheswch y menyn gyda'r bara lawr yna curwch y melynwy i fewn i'r gymysgedd (tynnwch oddi ar y gwres). Yn y cyfamser curwch y gwynwy mewn powlen glan nes ei fod yn sefyll mewn copaon. Plygwch y gwynwy yn ysgafn i fewn i'r cymysgfa bara lawr yna crafwch y cyfan i fewn it'r tun. Taenwch hanner y caws am ei ben yna trosglwyddwch i bobty weid ei gyn-gyhesu i 190°C a phobwch am tua 10 munud, neu nes fod y rwlâd yn teimlo'n solet. Tynnwch o'r popty yna gorchuddiwch pen y rwlâd cyda cadach damp cyn ei droi wyneb i waered i'w gael allan o'r tun (trowch allan ar ddarn o babur gwrth-saim). Taewch gweddill y caws am ei ben yna rhoddwch lenwad arno (meionês, os am ei fwyta'n oer, neu saws gwyn os am ei fwyta'n boeth). Rholiwch y rwlâd i fyny, gan ddefnyddio'r papur gwrth-saim i helpu. Yna unai cynheswch am 10 munud yn y popty neu torrwch yn dafellau a gweini'n unionsyth.

English Translation

Ingredients:

220g laverbread
15g butter
4 large eggs, separated
pinch of freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
60g finely-grated cheese

Method:

Take a baking tin (about 20 x 30cm) and line the base and sides with greaseproof (waxed) paper. In a small pan heat the butter and the laverbread until the butter has melted then beat in the egg yolks (take off the heat).

In the meantime, beat the egg whites in a clean and dry bowl until they stand in stiff peaks. Fold the beaten egg whites gently into the laverbread mix then scrape the whole into the baking tin. Scatter half the cheese on top then transfer to an oven pre-heated to 190°C and bake for 10 minutes, or until the roulade feels solid to the touch.

Remove from the oven and cover with a damp tea towel before inverting onto a piece of greaseproof paper, to remove from the tin. Scatter the remaining cheese on top then add a filling (eg mayonnaise if you are going to eat cold or a white sauce based filling if you are going to eat warm).

Roll the roulade up, using the greaseproof paper to help. Then, either warm for 10 minutes in the oven or cut into slices and serve immediately.