Cacen Blât Caws Coch, Afalau a Mwayar Duon (Welsh Red Leicester Apple and Blackberry Crumble Pie)
Cacen Blât Caws Coch, Afalau a Mwayar Duon (Welsh Red Leicester Apple and Blackberry Crumble Pie) is a traditional Cymric (Welsh) recipe for a simple but classic jam made with redcurrants and packed full of summer flavours. The full recipe is presented here and I hope you enjoy this classic British version of: Welsh Red Leicester Apple and Blackberry Crumble Pie (Cacen Blât Caws Coch, Afalau a Mwayar Duon).
Dyma risét o fy nghartref sydd yn defnyddio caws coch o Hufenfa De Arfon.
Cynhwysion:
225g o fwyar duon wedi golchi
225g o afalau coginio, wedi plicio, tynnu eu cannol a'u torri'n ddarnau gweini
siwgwr, at flas
1 llwy de o flawd corn
digon o bastei i blât crwn 25cm dyfn
Ar gyfer y crwmbl:
100g o fenyn
150g o flawd plaen
50g o geirch
50g o siwgwr coch meddal
croen lemwn wedi ei ratio
100g o gaws coch wedi ei ratio
Dull:
Cynheswch eich popty i 170°C.
Rholiwch a pastei allan nes yn ddigon mawr i orchuddio'r plât. Torrwch unrhyw ormodedd o ymyl y plât.
I bobi'n ddall, rhowch ddarn o bapur pobi dros y pastei cyn ei lenwi gyda reis neu ffa. Pobwch yn eich popty poeth am chwarter awr cyn tynu'r plât allan a chael gwared o'r papur a'r pwysau.
Cyfunwch y mwyar duon a'r darnau afal mewn powlen. Gwasgarwch drosodd y siwgwr a'r blawd corn. Taflwch y cynhwysion i gymysgu yna arllwyswch i fewn i'r pastai.
Ar gyfer y crymbl: hidlwch y blawd i fowlen cyn cymysgu'r ceirch i fewn. Torrwch yr ymenyn yn fân yna ychwanegwch i'r blawd cyn ei rwbio i fewn gyda'ch bysedd nes fod y gymysgedd yn debyg i friwsion. Nawr ychwanegwch y siwgwr coch, y croen lemwn a'r caws. Trowch i gymysgu yna defnyddiwch lwy i drosglwyddo'r gymysgfa ar ben y ffrwythau.
Trosglwyddwch g gacen blât i'r popty gan ei goginio am 20–25 munud, nes fod pen y gacen yn euraidd a'r cynhwysion yn boeth.
Gweinwch yn gynnes gyda chwstad, hufen neu hufen iâ.
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English Translation
This is an recipe from my home that includes Welsh Red Leicester from South Caernarfon Creameries.
Ingredients:
225g fresh (or frozen and thawed) blackberries, washed and hulled
225g cooking apples, peeled, cored and cut into bite-sized chunks
sugar, to taste
1 tsp cornflour
enough pastry for a deep 25cm diameter pie dish
For the Crumble:
100g butter
150g plain flour
50g porridge oats
50g soft brown sugar
finely-grated zest of 1 lemon
100g South Caernarfon Creameries Cavern Ruby (Welsh Red Leicester), grated
Method:
Pre-heat your oven to 170°C.
Line a pie tin with the shortcrust pastry, trimming off any excess.
To blind bake, place a sheet of baking paper over the pastry and fill with dry rice or beans. Bake in your pre-heated oven for 15 minutes. Remove the baking weights and baking paper.
Mix together the blackberries and apples in a bowl. Sprinkle over sugar, to taste then sprinkle over the cornflour. Toss to combine then turn this mixture into the prepared pastry shell.
For the crumble: Sift the flour into a bowl then stir in the oats, dice the butter, add to the flour then rub in with your fingertips until the mixture resembles fine crumbs. Stir in the brown sugar and the lemon zest. Finally stir in the grated cheese. Carefully spoon this mixture on top of the fruit.
Return the crumble-topped pie to the oven and bake for 25-30 minutes, until the crumble topping is golden, and the filling is bubbly.
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