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Pwdin Bara Brith a Menyn (Bara Brith and Butter Pudding)

Pwdin Bara Brith a Menyn (Bara Brith and Butter Pudding) is a traditional Cymric (Welsh) recipe for a bread and butter style pudding made from buttered leftover bara bread cooked in a rich cream-based custard. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bara Brith and Butter Pudding (Pwdin Bara Brith a Menyn).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+30 minutes soaking)

Serves:

Rating:

Tags : Dessert Recipes Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Hyd yn oed os yw wedi’i orchuddio â menyn, mae’r ychydig dafelli olaf o fara brith wythnos oed yn sych ac yn weddol erchyll – ond peidiwch â'i daflu yn y bin... gwnewchi yn rhywbeth anhygoel! Yn hytrach, rhowch fenyn ar y bara brith a rhowch y tafelli mewn dysgl gwrth-wres, llenwch y bylchau gyda chymysgedd cwstard wy cartref a diferyn o’ch hoff wirod, a’i bobi am o leiaf hanner awr. Dyna chi – y pwdin cysur gorau yng Nghymru...

Cynhwysion:

250g bara brith dros ben wedi'i dafellu a'i daenu gyda menyn
125ml hufen dwbl
450ml o lefrith
40g o siwgr brown meddal
3 wy
2 lwy fwrdd o siwgr demerara
2 lond caead o wirodlyn neu wirod

Dull:

Cynheswch y popty i 170°C (150°C ffan/335°F/Marc Nwy 4). Irwch ddesgil bobi yn ysgafn. Torrwch y bara brith sydd dros ben yn defelli a rhowch fenyn arnynt. Gosodwch yn y ddesgil pobi, gan eu gorgyffwrdd ychydig, ac yna ychwanegwch ychydig o gapiau o'ch gwirodydd (neu wirodydd). Dewisais gyfuniad o Cointreau a rum tywyll. (Fe allech chi hefyd ddefnyddio wisgi neu frandi). Curwch yr wy, yr hufen, y llefrith a'r siwgr gyda'i gilydd mewn powlen i ffurfio'ch cwstard ac yna arllwyswch i'r ddesgil gyda'r bara brith. Rhowch o'r neilltu i drochi am 15-30 munud ac yna ysgeintiwch y siwgr demerara ar ei ben. Trosglwyddwch i'ch popty poeth a phobwch am 30-40 munud nes bod y cwstard wedi gosod ac ychydig yn frown ar ei ben.

English Translation

Even if it's smothered with butter, that last few slices of week-old bara brith are dry and horrible – but don’t panic bin it! Make it into something amazing. Butter the bara brith and place the slices in a heatproof dish, fill the gaps with indulgent egg custard mix and a drop of your favourite liqueur, and oven it for at least half an hour. There you have it – the best comfort pudding in Wales...

Ingredients:

250g sliced and buttered leftover bara brith
125ml double cream
450ml milk
40g soft brown sugar
3 eggs
2 tbs demerara sugar
2 cap fulls of liqueur or spirits

Method:

Pre-heat the oven to 170°C (150°C fan/335°F/Gas Mark 4). Lightly grease a baking dish.

Slice up the leftover bara brith and butter it. Lay it in the dish, and then add a couple of cap-fulls of your liqueur (or spirits). I chose a blend of Cointreau and dark rum. (You could just as well use whisky or brandy).

Beat together the egg, cream, milk and sugar in a bowl to form your custard then pour into the bara brith dish.

Set aside to soak in for 15–30 minutes then sprinkle the demerara sugar on top.

Transfer to your pre-heated oven and bake for 30–40 minutes until the custard has set and is slightly browned on top.