Pwdin Eva Welsh Apple Dessert Food

PWDIN EVA (WELSH APPLE DESSERT)

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.

PWDIN MYNWY (MONMOUTH PUDDING)

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.

EVE'S PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
• In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.