Pwdin Nadolig
(Christmas Pudding)

Origin: Welsh      Period: Modern

Original Recipe

Cynhwysion

75g ceirios sur sychion
75g o lys neu glasffrwyth sychion (neu gymysgfa)
150g o gwrens
150g o rhesin
75g eirin sychion wedi eu torri'n fân
50g o ffigus wedi eu torri'n fân
sudd a choren un oren wedi ei grafellu'n fân
sudd a chroen un leim wedi ei grafellu'n fân
croen un lemwn wedi ei grafellu'n fân
½ llwy de o nytmeg wedi ei grafellu
1 llwy de o sinamwn wedi ei lifanu
1 tsp sbeis cymysg wedi ei lifanu
25g o grwyn sitrws wedi eu melysu a dorrwyd yn fân
200ml stout
2 tbsp o wîn Maderia/brandi/prot/marsala

1 afal coginio bychan wedi ei blingo a'u thynu eu calonnau cyn eu torri'n fân
1 morun wedi eu crafu a'i grafellu'n fân
2 ŵy mawr wedi eu curo
1 llwy de o siwgwr
100g briwsion bara
100g siwet
50g blawd hunan-godi
225g siwgwr muscovado (brown tywyll)

Pwdin Nadolig

Yn gyntaf rhoir y ffwythau sych, y crwyn sitrws a felysed, crwyn a sudd y lemwn, oren a leim ynghyd â'r stout a'r gwîn mewn powlen. Dylid gordhuddio hwn a'i adael dros nos.

Dranoeth dylid ychwanegu gweddill y cynhwysion i'r cynhwysion gwlyb a chymysgu'r cyfan yn drylwyr. Pan mae'r cymysgedd wedi dod gyda'i gilydd i gyd gellir trosglwyddo'r cymysgfa i fowleni pwdin 1.1 l neu 2.5 l sydd wedi eu iro'n ysgafn. Os oes gan y bowleni gaead dylid eu gorchuddio gyda ffoil gan eu clymu o amgylch eu ymylon â llinyn gan greu dolen i'w symyd yn hwylys. Mewn sosban mawr dylid rhoi trybedd neu blât sy'n gwrsefyll gwres ar waelod y sosban gan roi'r pwdin ar ben hwn. Wedi hyn gellid tollti dŵr berwedig i'r sosban nes fod y dŵr tua 3/4 y ffordd i fyny'r pwdin. Weid hyn gellir dod a'r dŵr i ferwi. Wedi rhoi'r caead ar y sosban dylid berwi'r pwdin am tua chwe awr, gan sicrhau and yw'r sosban yn berwi'n sych. Yna gellid gadael i'r pwdi'n oeri'n drylwyr cyn newid y ffoil am un newydd. Gelid cadw'r pwdin mewn lle oer a thywyll am sawl mis.

I ddweud y gwir, o ddamwain 'rwyf wedi cadw pwdin am bron 11 mis ac hyd yn oed ar ddiwedd yr adeg yma 'roedd yn dda i'w fwyta. I ail gynhesu'r pwdin dylid ei ferwi am tua dwy awr (gan ddefnyddio'r dull a ddisgrifir uchod) a phan mae'n barod dylid ei gyflwyno gyda menyn melys. Gellir defnyddio pwdin oer i'w fwyta yn gymysg a hufen iâ neu hyd yn oed fel tafell gyda paned o dê.

English Translation

This is based on a traditional family recipe, with a few twists of my own that serve to make the pudding slightly richer than the original.

Ingredients:

75g dried sour cherries
75g dried cranberries or blueberries (or a mixture)
150g currants
150g raisins
75g chopped dried prunes
50g chopped dried figs
finely-grated zest and juice of one orange
finely-grated zest and juice of one lime
finely-grated zest of 1 lemon
½ tsp freshly-grated nutmeg
1 tsp ground cinnamon
1 tsp ground mixed spice
25g finely-chopped candied peel
200ml stout
2 tbsp Madeira/brandy/port/Marsala

1 small cooking apple, peeled cored and chopped
1 medium carrot peeled and grated
2 large eggs, beaten
1 tbsp treacle
100g fresh breadcrumbs
100g suet
75g self-raising flour
225g muscovado (dark brown) sugar

Method:

Place the dried fruit, candied peel, spice, citrus zest and juice, stout and alcohol in a large bowl. Cover and leave to soak over night.

The following day, add the remaining ingredients and mix thoroughly. Transfer to 1 lightly-greased 1.1 l or 2 570ml pudding bowls. If the bowls are lidded cover in foil and tie securely around the rim with string, creating a loop to safely lift them. Place a trivet or heatproof bowl in the centre of a large pan. Place the pudding on top then carefully pour boiling water into the pan (so that it reaches about half-way up the pudding). Place a lid on top and bring to the boil. Reduce to a simmer and cook for six hours. After six hours turn off the heat and allow the pudding to cool completely. Remove the foil and replace with a new layer. Store in a cool, dark place for up to two months until required.

The pudding will keep in a cool place for several months (in fact I've accidentally kept this pudding for almost a year and it was fine to eat). To prepare steam for two hours and serve with a white sauce. The pudding is also delicious crumbled into ice-cream to make Christmas Pudding ice cream or it can be served cold with tea.

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