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Whipod (White Pot)

Whipod (White Pot) is a traditional Cymric (Welsh) recipe for a classic dessert of a rice pudding thickened custard-style with an egg and flavoured with lemon zest. The full recipe is presented here and I hope you enjoy this classic Welsh version of: White Pot (Whipod).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Dessert Recipes Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae whipod yn bwdin arddull cwstard wedi'i wneud o bwdin reis wedi'i dewychu ag wy. Mae'r rysáit yn tarddu yn ystod cysylltiadau Canoloesol, ond daeth allan o ffafr yn ystod yr 20fed ganrif, felly prin y'i gwelir na'i baratoi heddiw.

Cynhwysion:

150g o reis
300ml o lefrith berw
chwarter llond llwy de o halen
llond llwy fwrdd o siwgr
llond llwy de o ymenyn
un wy wedi’i guro
croen lemwn wedi’i falu

Dull:

Rhoddwch y reis i wlychu mewn dŵr cynnes am dair awr. Hidlwch y dŵr oddi ar y reis, ei roi mewn sosban ac arllwys y llefrith berw arno. Berwch am hanner awr cyn ychwanegu’r siwgr, yr ymenyn a’r halen. Mud-ferwch y gymysgfa am ryw ddeng munud, ac yna ei adael i oeri cyn arllwys yr wy iddo’n araf a rhoi’r croen lemon ynddo. Cymgsgwch bobeth ynghyd cyn e’i godi i ferwi eto nes gwelir y cymysgedd yn tewhau.

English Translation

White pot is a custard-style dessert made from rice pudding thickened with an egg. The recipe originates during Medieval ties, but fell out of favour during the 20th century, so it's hardly ever seen or made today.

Ingredients:

150g (2/3 cup) rice
300ml (1 1/4 cups) boiling milk
quarter teaspoonful salt
one tablespoonful sugar
one teaspoonful butter
one egg, well beaten
finely-grated zest of one lemon

Method:

Soak the rice in warm water for three hours.

Drain, put the rice in a saucepan and pour the boiling milk over it.

Boil for half an hour and then add the sugar, butter and salt.

Simmer for another ten minutes and then allow to cool before pouring the egg slowly into the mixture. Finally add the lemon rind.

Stir, bring to the boil once more, and continue to boil until the mixture thickens.