Pwdin Watcyn Wynne
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Original RecipeCynhwysion
225g siwet neu fraster eidion Ar gyfer y saws200ml gwîn Madeira60g menyn 100g siwgwr Yn gyntaf dylid cymysgu'r siwet, briwsion bara, a'r halen â'u gilydd. Nesaf, ychwanegir y croen lemwn wedi ei crafellu'n fân a'r siwgwr. Mewn powlen dylid curo'r wyau yn dda ac ychwanegu'r sudd lemwn. Dylid cymysgu hwn gyda'r cynhwysion sych cyn iro bowlen pwdin tua 750ml gyda'r menyn a thywallt y cymysgfa i fewn iddo. 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 tair awr (gan wneud yn sicr and yw'r sosban yn berwi'n sych). I wneud y saws dylid toddi'r menyn mewn sosban cyn ychwanegu'r siwgwr a'r Maderia. Dyliai'r saws yma fod yn boeth ond nid yn berwi. Pan mae'r saws yn barod dylid ei dollti ar ben y pwdin cyn ei weini. 
English TranslationIngredients:
225g suet For the sauce200ml Madeira wine60g butter 100g sugar Method:First of all mix the dry ingredients (suet, salt and breadcrumbs) together, then add the grated lemon zest and the sugar. Grease the base and sides of a 750ml pudding basin with the butter and beat together the eggs and the lemon juice. Add this to the 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 three hours (make sure it does not boil dry). To make the sauce melt the butter in a pan, add the sugar and the Madeira. Warm until hot, but do not boil. Pour the sauce over the pudding and serve immediately. |
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