Pwdin Llugaeron (Cranberry Pudding) is a traditional Cymric (Welsh) recipe for a classic steamed treacle sponge that contains wild cranberries in the batter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cranberry Pudding (Pwdin Llugaeron).
Cefais fy magu mewn ardan corsiog ble roedd llugaeron (Vaccinium oxycoccos) yn tyfu'n wyllt a dyma un o'r pwdinau yr arferai fy nain ei baratoi yn ystod tymor llugaeron. Dyma ffurf gwyn Cymreig o bwdin triog a llugaeron Lloegr.
Cynhwysion:
1 llwy de o bowdwr codi
1/2 llwy de o sbeis cymysg
120ml o dŵr poeth
2 llwy de o siwgwr man
120ml o driog melyn
220g o lugaeron
190g o flawd plaen
Dull:
Toddwch y powdwr codi yn y dŵr poeth yna cymysgwch i fewn y siwgwr, sbeis cymysg a'r triog melyn cyn ychwanegu'r llugaeron a'r blawd. Tywalldwch i fowlen pwidin 1.5l sydd wedi ei iro'n dd yna gorchuddiwch gyda phapur gwrth-saim a haenen ddwbwl o ffoil aliwminiwm, gan glymu'r pwdin yn ddiogel gyda chortyn.
Trosglwyddwch i fasged stemio a choginiwch am tua 90 munud, nes fod pric dant wedi ei wthio i ganol y pwdin yn dod allan yn sych. (Gwiriwch lefel y dŵr yn y sosban tua bob hanner awr.)
Pan mae'r pwdin yn barod, rhyddhewch ymylau'r ffoil i ollwng unrhyw stem (byddwch yn ofalus) yna trowch allan ar resel gwifren i oeri am tua 5 munud cyn trosglwyddo i blŵt.
Gweinwch gyda menyn melys, cwstad neu hufen.
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English Translation
I grew up in a boggy region where wild cranberries (Vaccinium oxycoccos) (llugaeron in Welsh) were available and this was one of the puddings that my Grandmother prepared during cranberry season. This is the white Welsh equivalent of English Steamed Treacle Cranberry Pudding.
Ingredients:
2 tsp baking soda
1/2 tsp mixed spice
120ml hot water
2 tsp caster sugar
120ml golden syrup
220g whole, fresh, wild cranberries
190g plain flour
Method:
Dissolve the baking soda in the hot water then stir-in the sugar, mixed spice and golden syrup before mixing-in the cranberries and flour. Add to a well-greased 1.5l pudding basin then cover with greaseproof paper and a double layer of foil, tying the pudding securely with string.
Place in a steamer and cook for about 90 minutes, or until a toothpick inserted into the pudding emerges cleanly. (Check the level of water every half hour or so.)
When the pudding is done, loosen the edges of the foil to release any trapped steam (be careful) then place on a wire rack to cool for about 5 minutes before turning out onto a plate.
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