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Tarten Bwmpen (Marrow Pie)

Tarten Bwmpen (Marrow Pie) is a classic Cymric (Welsh) recipe for a traditional pie with a filling of lightly-spiced marrow. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Marrow Pie (Tarten Bwmpen).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Fe arferir fy nain wneud o leiaf un o'r rhain bob tymor cynhaeaf, gan ddefnyddio'r olaf o'r pwmpenau o'r ardd.

Cynhwysion:

500g o pwmpen (marrow)
1 llwy de o sbeis cymysg
100g o siwgr brown
llond llaw o gyrens
digon o grwst brau i blât crwn 25cm

ychydig o flawd corn

Dull:

Paratowch y crwst brau ymlaen llaw. Glanhewch y bwmpen gan dynnu'r croen a'r hadau. Tafellwch y cnawd yna rhowch mewn sosban o ddŵr gyda halen. Berwch am tua 20 munud new fod y cnawd pwmpen wedi meddalu. Tywalltwch i golandr gan adael i'r dŵr redeg trywidd, Trosglwyddwch y cnawd pwmpen i fowlen gan ei adael o'r neilltu i oeri cyn malu gyda fforc cyn cyro'r sbeis cymysg if fewn. Torrwch y crwst brau yn ddau ddarn, un yn llai na'r llall. Rholiwch y darn mawr new yn ddigon i orchuddio gwaelod y plat. Defnyddiwch y gymysgedd pwmpen i lenwi'r crwst, gan heanu'r siwgwr ac yna'r cwrens am ei ben. Heintiwch y blawd corn dros bopeth. Rholiwch yr ail ddarn o grwst nes un ddigno mawr i orchuddio'r plat a'r cynhwysion. Defnyddiwch gyllell i dorri'r crwst yn dda yna defnyddiwch fforc i wasgu'r ymulon gyda'u gilydd. Priciwch dyllau stem ar wyneb y crwst. Nawr gellid rhoi'r cacen mewn poptu wedi ei gynhesu i 170°C (325°F/Gas Mark 3) a'i bobi am tua 25 munud nes fod y pastei yn euraidd. Pan yn barod dylid tynnu'r gacen o'r popty a'i adeal i oeri cyn ei dori a'i rannu allan.

English Translation

My grandmother used to make at least one of these every harvest season, using the last of the marrows from the garden.

Ingredients:

500g of marrow
1 tsp mixed spice
100g of brown sugar
handful of currants
sufficient pastry for a 25cm diameter pie
a little cornflour

Method:

Prepare the shortcrust pastry in advance.

Clean the pumpkin removing the skin and seeds. Slice the flesh then place in a pan of salted water. Boil for about 20 minutes until the pumpkin has softened.

Pour into a colander, allowing the water to drain away. Transfer the pumpkin flesh to a bowl, setting aside to cool before mashing with a fork and beating in the mixed spice.

Cut the shortcrust pastry in two, one smaller than the other. Quickly roll the large piece into the bottom of the plate.

Use the shortbread to fill the pastry, spreading the sugar and then the currants on top. Sprinkle the cornmeal over everything.

Roll the second watchful of pastry until one big angry one to the stage and the journey. Use a knife to cut the pastry well then a fork to press the filling together. Poke steam holes on the surface of the pastry.

Now put the cake in an oven heated to 170&C (325&F/Gas Mark 3) and bake it for about 25 minutes until the pastry is golden. When ready take the cake out of the oven and leave it to cool before cutting into wedges and dividing.