Uwd
(Porridge)

Origin: Welsh      Period: Traditional

Original Recipe

Uwd, wrth gwrs, yw ffurf traddodiadol Cymreig ar porridge (neu pap fel ei gelwir yn Africa). Heddiw nid yw yn cael ei baratoi yn amal mewn ceginau cymreig ac mae'n cael ei weld yn fwyd y werin o'r gorffennol. Ond, dros y canrifoedd, fel yn yr Alban 'roedd ceirch yn elfen hanfodol o fwyd Cymreid gan fod y grawn yn tyfu'n dda hyd yn oed mewn tymhor glwyb. Y reiset yma yw'r un fel yr arferai fy nain ei wneud. Yn draddodiadol fe ddefnyddir dŵr, ond fe arferai fy nain, fel gwraid fferm, ei wneud gyda llefrith, gan ei fod yn helaeth ac newyd ei odro y bore hwnnw.

Cynhwysion:

8 llwy fwrdd llawn o geirch uwd
1.2l o lefrith llawn
pinsiad da o halen
2 lwy fwrdd (neu fwy) o siwgwr

Ychwanegwch y llefrith i sosban a dewch i ferwi'n araf cyn gostwng i ledferwi. Nawr sgeintiwch y ceirch yn araf am ben y llefrith, gan guro'n gyson i atal talpiau. Cynhyddwch y gwres ychydig a coginiqch nes i'r gymysgfa ddod i ferwi.

Gosdyngwch yr uwd i ledferwi a gadewch i'r gymysgfa goginio yn araf am 20 munud, gan droi'n aml. Ychwanegwch yr halen a digon o siwgwr at eich blas yna codwch i fowleni cawl. Bwytwch yn boeth.

English Translation

Uwd is the traditional Welsh version of porridge (or pap as it's known in Africa). These days it's fallen into disuse as a 'peasant food' — like in Scotland, oats have been a staple of Welsh food for centuries as the grain grows well even in wet conditions. This is the recipe as my grandmother used to make it. Traditionally it would be made with water, but my grandmother, being a farm-wife would make it with milk, which was both plentiful and freshly-milked that morning.

Ingredients:

8 rounded tbsp porridge oats
1.2l whole milk
pinch of salt
4 tbsp (or more), sugar

Method:

Bring the milk gently to a boil in a saucepan then reduce to a low simmer and sprinkle the oatmeal slowly over the top, stirring continuously to avoid lumps. Raise the heat a little and cook slowly until the mixture returns to a boil.

Reduce to a simmer once more and allow the porridge to cook very slowly for 20 minutes, stirring frequently. Add the salt and sufficient sugar to your personal taste then pour into soup bowls and eat hot.

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