Pwdin Taffi Gludiog
(Welsh Sticky Toffee Pudding)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion

350g o ddatys wedi eu torri
375ml o ddŵr

I'r Sbwng:
450g o flawd plaen cryf
350g o siwgwr brown tywyll
110g o fenyn di-halen
3 ŵy canolig wedi eu curo
1 llwy fwrdd o bowdwr codi
1 llwy de o feicarboand o soda

I'r Saws Taffi:
640ml o hufen dwbwl
350g o siwgwr caster
110g o hylif gliwcôs (neu fêl)
110g o fenyd di-halen

Cyfunwch y datys a'r dŵr mewn sosban a lledferwch ar wres isel am tua 15 munud neu nes fod a datys yn dyner a mae'r dŵr bron a diflannu. Trosglwyddwch y cyfan i brosesydd bwyd a proseswch nes yn llyfn.

Ar gyfer a saws taffi cyfunwch hanner yr hufen a'r cynhwysion eraill i gyd mewn sosban drom. Cymysgwch yn dda yna dewch a'r cyfan i ferwi gan ei droi gyda llwy bren. Daliwch i ferwi'r gymysgedd nes ei fod yn fown euraidd yna tynnwch oddi ar y gwres. Gadewch iddo oeri yna chwipiwch gweddill yr hufen i fewn i'r gymysgedd.

Ar gyfer y sbwng, hefenwch y menyn gyda'r siwgwr nes eu bod yn llyfn ac yn olau eu lliw. Ychwanegwch yr ŵy ychydig ar y tro, gan ei guro i fewn yn dda ar ol pob ychwanegiad. Nawr hidlwch y blawd, y powdwr codi a'r beicarboand o soda i fewn a chymysgwch yn dda cyn ychwanegu'r purée datys iddo. Cyfunwch yn dda.

Tywalltwch y saws taffi i waelod powlen pwdin cyn ei orchuddio gyda'r gymysgfa sbwng. Rhowch gaead (neu bapur pobi) am ben y bowlen yna gorchuddiwch gyda dwy haenen o foil yna rhowch mewn tun rhostio. Hanner llenwch y tun gyda dŵr berwedig yna rhoddwch y cyfan mewn popty wedi ei gyn-gynhesu i 190°C. Pobwch am tua 60 i 90 munud (yn dibynnu ar faint y bowlen) gan ychwanegu mwy o ddŵr os oes angen.

I weini, dadorchuddiwch y fowlen cyn ei droi allan ar blât, fel bod y saws taffi yn llifo i lawr ochrau'r pwdin. Gweinwch yn boeth gyda chwstad.

English Translation

Ingredients:

350g chopped dates
375ml water

For the Sponge:
450g strong plain flour
350g dark brown sugar
110g unsalted butter
3 medium eggs, beaten
1 tbsp baking powder
1 tsp bicarbonate of soda

For the Toffee Sauce:
640ml double cream
350g caster sugar
110g glucose syrup (or honey)
110g unsalted butter

Method:

Combine the dates and the water in a saucepan and simmer on a low heat for 15 minutes, or until the dates are tender and the water has almost all evaporated away. Transfer the mixture to a food processor and render to a smooth paste.

For the toffee sauce combine half the cream with all the other ingredients in a heavy pan. Mix well then bring to a boil, stirring all the time with a wooden spoon. Continue to boil the mixture until it turns a golden brown then remove from the heat. Allow to cool then whip-in the remaining cream into the mixture.

For the sponge, cream together the butter and sugar until light and creamy. Now add the egg a little at a time, beating it in well after each addition. Sift the flour, baking powder and bicarbonate of soda into the creamed butter then add the date purée. Mix thoroughly.

Pour the toffee sauce into the base of a pudding bowl then add the sponge mix on top. Placea lid (or baking parchment) on top of the bowl then cover with a double layer of foil. Place in a roasting tin and half-fill this with boiling water before placing in an oven pre-heated to 190°C. Bake for between 60 and 90 minutes (depending on the size of the bowl), adding more water to the roasting tin, as necessary.

To serve, unwrap the bowl then invert onto a plate so that the toffee sauce flows down the sides of the pudding. Serve hot with custard.

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