Click on the image, above to submit to Pinterest.

Torth Sinsir Hen Gymreig (Old Welsh Gingerbread)

Torth Sinsir Hen Gymreig (Old Welsh Gingerbread) is a traditional Welsh (Cymric) recipe for a classic old-fashioned gingerbread made from a flour, Demerara sugar, butter, black treacle and milk batter flavoured with mixed peel, but which does not contain ginger. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Old Welsh Gingerbread (Torth Sinsir Hen Gymreig).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

8–10

Rating:

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

Original Recipe

I ni, heddiw, mae'n beth rhyfedd gwneud torth sinsir heb ddim sinsir ynddi, ond dyma oedd y drefn mewn amryw o ffeiriau gaeaf Cymru, benbaladr.

Cynhwysion:

350g blawd plaen
1/2 llwy de beicarboand o soda
1 llwy de hufen tartar
175g siwgwr Demerara
110g menyn
50g crwyn cymysg sitron wedi torri'n fân
175g triog du
150ml llefrith

Dull:

Hidlwch y blawd, beicarboand o soda a'r hufen tartar gyda'u gilydd. Ychwanegwch y menyn i'r gymysgfa cyn ei rwbio i fewn i'r blawd nes i'r gymysgfa ymddangos fel briwsion man. Nawr ychwanegwch y siwgwr a'r crwyn gan gymysgu'n drwyadl. Rhoddwch y llefrith a'r triog mewn sosban gan ei gynhesu'n ysgafn nes i'r triog feddalu ac ymgymysgu gyda'r llefrith. Tywalltwch hwn i'r fowlen gan gymysgu'r does yn drwyadl. Tywalltwch i dun torth wedi ei iro'n dda, cyn ei oson mewn popty wedi ei gyn-gynhesu i 170°C (325°F/Gas Mark 3). Pobwch am tua 45 munud, nes i ben y gacen fod wedi brownio ac i sgiwer wedi ei osod yng nghanol y dorth ddod allan yn lân. Gadewch i'r gacen fferu yn y tun am 10 munud cyn ei throi ar resel gwifren i oeri'n gyfan gwbwl.

English Translation

To us, it seems strange to make a gingerbread with no ginger in it. However, this used to be the tradition in many traditional Winter Fairs, the length and breadth of Wales.

Ingredients:

350g plain flour
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
175g Demerara sugar
110g butter
50g mixed peel, finely chopped
175g black treacle
150ml milk

Method:

Sift together the flour, bicarbonate of soda and the cream of tartar into a bowl. Add the butter and rub into the flour mixture until the mixture resembles fine breadcrumbs. Now add the sugar and the mixed peel, mixing thoroughly.

Add the milk and treacle to a pan, heating gently until the treacle softens and combines with the milk. Pour this into ten bowl and mix the batter thoroughly to ensure all the ingredients are completely combined. Pour the batter into a well-greased loaf pan and place into an oven pre-heated to 170°C (325°F/Gas Mark 3). Bake for about 45 minutes, or until the top of the cake has browned nicely and a skewer inserted into the centre of the cake emerges cleanly.

Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.