Pwdin Eryri
Pwdin Eryri Recipe from Wales - Suet, Eggs, and Brown Sugar Delight
Introduction
Pwdin Eryri, also known as Snowdon Pudding, is a traditional Welsh dessert that is rich in flavor and history. This delicious pudding is made with suet, eggs, rice, brown sugar, breadcrumbs, raisins, marmalade, and a hint of lemon. It is a comforting and satisfying dessert that is perfect for any occasion.
History
Pwdin Eryri has been a beloved dessert in Wales for centuries. It is said to have originated in the Snowdonia region of Wales, hence its name. This pudding was traditionally made with simple ingredients that were readily available in Welsh households. Over the years, the recipe has been passed down through generations, with each family adding their own twist to it.
Ingredients
How to prepare
- In a large bowl, combine the suet, breadcrumbs, and salt.
- Stir in the lemon rind and sugar into the mixture.
- Grease the container of a double-boiler and spread half of the raisins inside.
- Beat together the eggs and marmalade, then add them to the breadcrumb mixture along with the remaining raisins.
- Pour the mixture into the double-boiler container, add water to the bottom pot, and cover the top container. Boil for an hour and a half.
- Serve warm in individual bowls.
Variations
- Add a handful of chopped nuts, such as walnuts or almonds, for added crunch.
- Substitute the raisins with dried cranberries or chopped apricots for a different flavor profile.
- Drizzle the pudding with a warm caramel sauce before serving for an extra touch of sweetness.
Cooking Tips & Tricks
Make sure to grease the double-boiler container well to prevent the pudding from sticking.
- Be sure to cover the top container of the double-boiler while cooking to trap the steam and ensure even cooking.
- Stir the pudding mixture occasionally while cooking to prevent it from clumping together.
- Serve the pudding warm for the best flavor and texture.
Serving Suggestions
Pwdin Eryri can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs well with a cup of hot tea or coffee.
Cooking Techniques
Boil the pudding in a double-boiler to ensure even cooking and a moist texture.
Ingredient Substitutions
If you don't have suet, you can use butter or vegetable shortening as a substitute.
- Brown sugar can be replaced with white sugar or honey for a different sweetness level.
Make Ahead Tips
Pwdin Eryri can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.
Presentation Ideas
Serve the pudding in individual ramekins for a charming presentation. - Dust the top of the pudding with powdered sugar for a decorative touch.
Pairing Recommendations
Pair Pwdin Eryri with a glass of sweet dessert wine or a cup of hot cider for a delightful dessert experience.
Storage and Reheating Instructions
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
- Reheat the pudding in the microwave or oven until warmed through before serving.
Nutrition Information
Calories per serving
300
Carbohydrates
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 20g
Fats
- Total Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
Proteins
- Protein: 5g
Vitamins and minerals
Vitamin A: 2%
- Vitamin C: 4%
- Calcium: 6%
- Iron: 8%
Alergens
Contains eggs and gluten
Summary
Pwdin Eryri is a rich and indulgent dessert that is high in carbohydrates and fats. It is a delicious treat that should be enjoyed in moderation.
Summary
Pwdin Eryri is a classic Welsh dessert that is sure to delight your taste buds. With its rich and comforting flavors, this pudding is perfect for any occasion. Enjoy a slice with a cup of tea or coffee for a truly satisfying treat.
How did I get this recipe?
The moment I found this recipe is one I won't soon forget. It was a beautiful summer day in the Welsh countryside, and I had decided to take a leisurely stroll through the rolling hills near my home. As I walked, I couldn't help but feel a sense of peace and contentment wash over me. The sun was shining, the birds were singing, and the air was filled with the sweet scent of wildflowers.
As I wandered, I came across a small, quaint cottage nestled at the edge of a lush green meadow. Curious, I approached the cottage and knocked on the door. To my surprise, an elderly woman answered the door, her eyes twinkling with warmth and kindness. She invited me in and offered me a seat at her cozy kitchen table.
As we chatted, I couldn't help but notice the tantalizing aroma that filled the room. It was a rich, buttery scent that made my mouth water. When I asked the woman what she was cooking, she smiled and told me she was making Pwdin Eryri, a traditional Welsh dessert that had been passed down through her family for generations.
Intrigued, I asked if she would be willing to share the recipe with me. To my delight, she agreed and began to walk me through the steps of making the dish. She pulled out a weathered, old recipe card from a tattered recipe box and began to read off the ingredients and instructions.
The recipe called for simple ingredients – flour, sugar, butter, eggs, and milk – but the magic, the woman explained, was in the method. She showed me how to cream the butter and sugar together until light and fluffy, then add in the eggs one at a time, mixing well after each addition.
Next, she instructed me to slowly fold in the flour and milk, being careful not to overmix the batter. Finally, she poured the mixture into a greased baking dish and popped it into the oven to bake.
As the dessert baked, the woman regaled me with stories of her childhood in Wales, of family gatherings and holidays spent feasting on Pwdin Eryri. She spoke of her grandmother, who had taught her how to make the dish when she was just a young girl, and of the memories they had shared in the kitchen together.
When the Pwdin Eryri was finally done, the woman pulled it out of the oven and set it on the table to cool. The dessert was a sight to behold – a golden-brown cake, warm and steaming, with a delicate crumb and a rich, buttery flavor.
She cut me a generous slice and handed it to me with a smile. I took a bite and was instantly transported back in time. The cake was moist and tender, with a hint of sweetness that lingered on my tongue. It was a taste of Wales, a taste of tradition and family and love.
As I savored the last bite of Pwdin Eryri, I knew that this recipe would become a cherished part of my own culinary repertoire. It was more than just a dessert – it was a connection to the past, a link to a culture and a history that I was proud to be a part of.
And so, with a heart full of gratitude and a belly full of delicious cake, I bid farewell to the kind woman and her cozy cottage, knowing that I had stumbled upon a treasure that would stay with me for a lifetime. The recipe for Pwdin Eryri was now a part of my own story, a story that I would pass down to future generations with love and pride.