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Twmplen (Boiled Roly Poly)

Twmplen (Boiled Roly Poly) is a traditional Cymric (Welsh) recipe for a classic boiled dumpling or roly-poly made with buttermilk and with jam or fresh fruit as a filling that was served for lunch, but which today is more usually made as a dessert. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Boiled Roly Poly (Twmplen).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6

Rating:

Tags : Dessert RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

‘Roedd gwneud twmplen i ginio yn beth cyffredin iawn ar ffermydd mewn rhannau o sir Drefaldwyn. Yno, ar un adeg, byddent yn bwyta darn mawr ohoni o flaen y tatws a’r cig, ond disodlwyd yr arfer hynny gan y dull cyffredin o’i bwyta fel pwdin ar ôl y cinio. Pan fyddai’r ffrwythau yn brin yr oedd hi’n arfer i ferwi ‘twmplen ddall’, sef twmplen blaen heb ddim ffrwythau ynddi. Byddid yn taenu jam neu driog arni wrth ei bwyta. ‘Pwdin berwi’, ‘pwdin siwet’ neu 'roli poli' y gelwid hwn mewn rhannau o sir Gaernarfon, e.e. Mynytho, Llŷn. Erbyn cannol yr 20fed ganrif, fe arferid ei bobi yn ogystal a berwi ac fel arfer fe'i weinid gyda chwstad.

Cynhwysion:

675g o flawd plaen
225g o lard neu doddion (neu siwet)
hanner llond llwy de o halen
hanner llond llwy de o soda pobi
300ml o laeth enwyn
jam neu unrhyw ffrwyth

Dull:

Rhwbiowch y lard i mewn i’r blawd a’r ychwanegwch yr halen. Toddwch y soda pobi yn y llaeth enwyn a’i dywallt yn raddol i’r blawd i wneud toes ysgafn. Rholiwch y toes yn ddarn hirgul, gan taenu unrhyw fath ar jam neu ffrwythau (riwbob, ffebrins, etc.) drosdo cyn e’i rolio’n dynn ar ei gilydd (cf. rolipoli). Rhoiwch y dwmplen mewn darn mawr o liain gwlyb, Clymwch y ddau ben â llinyn, ac yna ei rhoi mewn dŵr berw. Berwch y dwmplen am awr a hanner neu ddwy awr. Taenwch siwgr ar dafell ohoni a thywallt llefrith arni, yn ôl y dewis.

English Translation

Suet dumpling was prepared regularly for the mid-day meal in parts of Montgomeryshire. At one time it was general custom to give it as first course to take the edge off the appetite of the menfolk before serving them with meat and vegetables. If fresh fruit was not available, it was possible to boil a plain dumpling which would be known as tymplen ddall (a blind dumpling). It was then served with jam or treacle.

This pudding was known as pwding berwi (boiled pudding), pwdin siwet (suet pudding) or roli poli (roly poly) in parts of Caernarfonshire eg: Myntho, Llŷn. By the middle of the 20th century, it was used to be baked as well as boiled and was usually served with custard.

Ingredients:

675g (1 1/2 lbs) plain flour
225g (1/2 lb) lard or dripping (or suet)
1/2 tsp salt
1/2 tbsp bicarbonate of soda
300ml (1 1/4 cups) buttermilk
jam or fresh fruit

Method:

Rub the fat into the flour and add the salt.

Dissolve the soda in the buttermilk, and pour it gradually into the flour to make a light pastry mixture.

Roll out to and oblong shape, line with fresh fruit (rhubarb, gooseberries, etc.) and fold over tightly (think swiss [jelly] roll or rolypoly).

Cover the dumpling with a damp cloth and tie securely at both ends.

Immerse in boiling water and boil for an hour and a half.

Slice the dumpling and serve hot with sugar, and a little cold milk if desired.