pwdin, or Welsh pudding, for Saint David’s Day.
| Prep Time: | 20 mins |
| Cook Time: | 52 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 32 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¾ cups milk
- 1 ½ tablespoons milk
- 2 ¼ tablespoons white sugar
- 2 tablespoons butter
- 1 lemon, zested
- 3 cups fresh white bread crumbs
- 1 teaspoon butter
- 3 eggs, separated
- 5 tablespoons strawberry jam
- 3 ½ tablespoons caster (superfine) sugar
Instructions
- 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.
- You’ll need 3 to 4 slices of white bread for the bread crumbs. Cut the crusts off the slices, tear into pieces, and pulse in a food processor to make coarse crumbs.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 252 mg |
| Sugars | 27 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |