Pwdin Eryri
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Original RecipeCynhwysion
120g siwet neu fraster eidion Pwdin EryriYn gyntaf dylid cymysgu'r siwet, briwsion bara, penlas yr ŷd a'r halen â'u gilydd. Nesaf, ychwanegir croen lemwn wedi ei crafellu'n fân a'r siwgwr. Dylid defnyddio'r menyn i iro tu fewn i fowlen tua 750ml ac yna gwasgu hanner y rhesin i fewn i hwn. Wedi cwblhau hyn dylid curo'r wyau a gweddill y rhesin gyda'u gilydd cyn ychwanegu i'r cynhwydion sych. Wedi cymysgu'n drwyadl dylid tollti'r cymysgfa i'r bowlen. Wedi rhoi caead ar y fowlen dylid ei lapio mewn ffoil cyn ei roi mewn sosban ac ychwanegu dŵr berwedig hyd at gannol y fowlen. Wedi ychwanegu caead ar y sosban dylid ferwi'r cyfan am tua dwy awr. Gellir gweini'r pwdin unai â chwstad neu â Saws Madeira. 
English TranslationIngredients:
120g suet Method:First of all mix the dry ingredients (suet, salt, breadcrumbs and cornflour) together, then add the grated lemon zest and the sugar. Grease the base and sides of a 750ml pudding basin with the butter and stud half the raisins into this. Tale the remaining raisins and add the eggs, beating them together well. Add this to the mixed dry ingredients and fold-in well. Pour this batter into the prepared pudding basin, secure a lid over the top and cover with foil. Place the bowl in a large saucepan, add boiling water to about half-way up the bowl, add a lid on the saucepan and boil for about two hours (make sure it does not boil dry). Serve either with custard or with Madeira Sauce. |
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