Pwdin y Gororau
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Original RecipeCynhwysion:
240g blawd Hidlwch y blawd a'r halen i fowlen cyn ychwanegu'r siwet a digon o ddŵr neu seidr i wneud toes. Cymysgwch y menyn, siwgwr a'r sudd lemwn gyda'u gilydd nes yn llyfn ac ysgafn. Rhoddwch y gymysgfa yng ngwaelod crochenwaith 1l. Rholiwch y pastai siwet allan gan ddefnyddio tua 2/3 ohono i lenwi'r ddesgil ac i orchuddio'r gymysgfa lemwn. Llenwch gyda'r afalau cyn ychwanegu'r croen lemwn a'r seidr. Defnyddiwch weddill y pastei i orchuddio'r pwdin cyn crimpio'r ymylon gyda fforc a thorri'r gweddilion i ffwrdd.
English TranslationIngredients:
240g flour Method:Sift the flour and salt into a bowl before adding he suet and enough water or cider to form a dough. Cream together the sugar, lemon juice and butter together until light and fluffy then spoon into the base of an earthenware baking dish (about 1l in size). Roll out the suet pastry and use 2/3 to line the dish (covering the lemon butter). Fill with the apples then add the cider and lemon zest over the top. Wet the edges and cover with the remaining pastry. Crimp the edges with a fork and trim the excess pastry. Brush the surface with a little milk then slash a few steam holes with a sharp knife. Place in an oven pre-heated to 200°C and bake for 20 minutes before reducing the temperature to 150°C and baking for a further 90 minutes. When ready bring out of the oven, run a sharp knife along the pudding's edges and turn out onto a plate. Serve with cream. |
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