Welsh Grandmothers Pudding Pwdin Mamgu Recipes

Steps:

• Preheat the oven to 350°F.
• Place apple chunks, brown sugar, lemon zest, lemon juice and cinnamon in bowl, and toss until apples are well coated. Transfer to a 9-inch (2-liter) baking dish, and set aside.
• Beat the butter and white sugar in a medium size bowl until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Sift the flour into the bowl, and stir to incorporate flour into the butter mixture.
• Spread the dough evenly over the apples. Place the baking dish in preheated oven and bake for 40 minutes or until the topping is lightly browned and cooked evenly.
• Lightly dust the top with a bit of white sugar, and serve immediately with custard or whipped cream. Or let cool, and serve later at room temperature. TIP: This will freeze well for up to 3 months if wrapped well. Defrost thoroughly, then reheat thawed pudding at 350°F for 8 to 10 minutes.

Steps:

• Soak the bread crumbs in the milk
• add the suet and mix well.
• Place a layer of the bread crumb mixture on the bottom of a well buttered 5 cup pie dish or shallow baking dish.
• cover with a layer of blackberries, apples and sugar.
• Continue to fill the dish with alternate layers of the bread crumb mixture and of the fruit and sugar, finishing with a thick layer of the bread crumb mixture.
• Bake in a preheated 375°F oven for approximately one hour, or until the pudding is golden brown.
• Welsh Fare S. Minwel Tibbott.

Steps:

• FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl.
• Cut the butter (or if using the lard/butter combo) ½ inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
• Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
• Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
• Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set.
• Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
• Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.

Steps:

• Preheat oven to 400°F.
• Sieve the flour and baking powder and rub in the butter.
• Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
• Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
• Bake for about 20 minutes at 400°F.
• Cool an spread with jam (apricot or raspberry).
• For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
• Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.

Steps:

• Place 1 3/4 cups plus 1 1/2 tablespoons milk, white sugar, butter, and lemon zest in a saucepan. Bring to a boil; remove from heat.
• Place bread crumbs in a bowl; add milk mixture. Let cool completely, at least 20 minutes.
• Preheat oven to 338 degrees F (170 degrees C). Butter a baking dish.
• Whisk 3 beaten egg yolks into the milk-bread crumb mixture. Pour half of the custard into the prepared pan.
• Heat jam in a saucepan over medium-low heat until melted, about 2 minutes. Pour half over the pudding in the baking pan. Add the remaining custard; pour the remaining jam on top.
• Bake in the preheated oven for 35 minutes. Remove pudding from oven; reduce oven temperature to 300 degrees F (150 degrees C).
• Beat 3 egg whites in a bowl until frothy. Add caster sugar gradually, continuing to beat until peaks form. Spread the meringue over the pudding.
• Bake in the hot oven until top is lightly browned, about 10 minutes.

Steps:

• (Cook the meat 2 hours prior to steaming the assembled pudding.).
• Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool.
• Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough.
• Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger!
• In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil.
• Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.).
• Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.