Pwdin Mynwy (Monmouth Pudding) is a traditional Welsh (Cymric) recipe for a classic dessert pudding of lemon zest and breadcrumbs in a custard base that has strawberry jam spread over the top and which is oven baked to set. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Monmouth Pudding (Pwdin Mynwy).
30g menyn
30g siwgwr
450ml llefrith
croen 1 lemwn wedi ei ratio
180g briwsion bara ffres
3 melynwy ŵy
5 llwy fwrdd jam mefus
Dull:
Ychwanegwch y llefrith i sosban ynghyd â'r menyn, siwgwr a chroen lemwn. Dewch a'r gymysgfa i ferwi yna ychwanegwch y briwsion bara i fowlen gan dywallt y llefrith am ei ben. Gadewch i'r gymysgfa oeri cyn curo'e melynwy ŵy i fewn. Cymysgwch yn drwyadl cyn ychwanegu hanner y gymysgfa i ddesgil pobi wedi ei iro.
Nawr toddwch y jam gan dywallt hanner am ben y pwdin yn y ddesgil. Ychwanegwch gweddil y gymysgfa llefrith gan dywallt gweddill y jam am ben y cyfan. Rhowch mewn popty wedi cyn-gynhesu i 170°C (325°F/Gas Mark 3) a'i bobi am 45 munud.
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English Translation
Ingredients:
30g butter
30g sugar
450ml milk
grated zest of 1 lemon
180g fresh white breadcrumbs
3 egg yolks
5 tbsp strawberry jam
Method:
Add the milk to a pan, along with the butter, sugar and lemon zest. Bring the mixture to a boil then add the breadcrumbs to a bowl and pour the milk mixture over the top. Leave aside to cool completely before beating the egg yolks into the mixture. Beat thoroughly once more then tip half the mixture into a well-greased baking dish.
Now melt the jam and pour half over the pudding in the baking dish. Add the remaining milk mixture on top of this before pouring the remaining jam over the top of the while mix. Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for 45 minutes, or until completely set.
Some versions of this dessert have a meringue topping.