Welsh Grandmothers Pudding Pwdin Mamgu Recipes

PWDIN MYNWY (MONMOUTH PUDDING)

Steps:

• Place 1 3/4 cups plus 1 1/2 tablespoons milk, white sugar, butter, and lemon zest in a saucepan. Bring to a boil; remove from heat.
• Place bread crumbs in a bowl; add milk mixture. Let cool completely, at least 20 minutes.
• Preheat oven to 338 degrees F (170 degrees C). Butter a baking dish.
• Whisk 3 beaten egg yolks into the milk-bread crumb mixture. Pour half of the custard into the prepared pan.
• Heat jam in a saucepan over medium-low heat until melted, about 2 minutes. Pour half over the pudding in the baking pan. Add the remaining custard; pour the remaining jam on top.
• Bake in the preheated oven for 35 minutes. Remove pudding from oven; reduce oven temperature to 300 degrees F (150 degrees C).
• Beat 3 egg whites in a bowl until frothy. Add caster sugar gradually, continuing to beat until peaks form. Spread the meringue over the pudding.
• Bake in the hot oven until top is lightly browned, about 10 minutes.

WELSH GRANDMOTHER'S PUDDING (PWDIN MAMGU)

Steps:

• Soak the bread crumbs in the milk
• add the suet and mix well.
• Place a layer of the bread crumb mixture on the bottom of a well buttered 5 cup pie dish or shallow baking dish.
• cover with a layer of blackberries, apples and sugar.
• Continue to fill the dish with alternate layers of the bread crumb mixture and of the fruit and sugar, finishing with a thick layer of the bread crumb mixture.
• Bake in a preheated 375°F oven for approximately one hour, or until the pudding is golden brown.
• Welsh Fare S. Minwel Tibbott.

TREGARON GRANNY'S BROTH (CAWL MAMGU TREAGON) WELSH

Steps:

• Use a large saucepan and see that all the meat and vegetables are covered by water.
• Boil ingredients, except leek, together, and leave to simmer as long as you wish.
• Put the leek in 10 minutes before serving and let the cawl boil.
• Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales.
• The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
• Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking.
• Croeso Cymreig.