arrowbookcheckclosecommentfacebookfavourite-origfavouritegooglehomeibapdfsearchsharespotlighttwitterwelsh-government

Content can be downloaded for non-commercial purposes, such as for personal use or in educational resources.
For commercial purposes please contact the copyright holder directly.
Read more about the The Creative Archive Licence.

Description

Ingredients

milk taken from the second or third milking after the cow has given birth to a calf
sugar
salt
ginger (or currants, if preferable)


Method

Pour the milk into a dish, add the sugar, salt and ginger to taste and bake in a hot oven until the mixture has thickened.
(A little ordinary milk may be added to prevent the pudding from becoming too thick.)
or
Add sugar, salt and ginger to the milk and pour into a jug or a tall container.
Cover it and put it to stand in a saucepan of water. Bring the water to the boil and allow the mixture to thicken slowly in this heat.


Dyffryn Ardudwy, Merioneth.

The names given to this pudding and the methods of preparing it varied considerably in different districts. Similar in consistency to egg custard, it was eaten quite regularly in many areas. Pwdin llo bach (calf pudding) was a common name given to it in the counties of Denbigh and Merioneth, but it was known as pwdin llaeth tor in Anglesey.

Comments (0)

You must be logged in to leave a comment