As it's St. David's day today I thought I would post a few Welsh recipes for today, a nice creamy pudding, a Welsh version of the Cornish pasty and a classic Welsh dish, Welsh rarebit.
Firstly Patagnoia Cream Tart:
A rich, dish designed to use the overplus of dairy produce which resulted when the Welsh settlers finally succeeded in
damming the river Camwy.
8 ozs | 225g flour
4 ozs | 125g butter
3 eggs, separated
1/2 pint | 10fl. ozs | 275 mls double cream
1 tbls. vanilla sugar
METHOD
1. Rub the butter into the flour and bind with the egg yolks to a rich paste.
2. Rest it for several hours before rolling out to line a fairly deep pie dish.
3. Beat the egg whites until stiff, fold into the cream with the sugar (use essence if vanilla sugar is not available).
4. Sprinkle nutmeg on the top and bake in a slow oven (325°F, Gas 3, 170°C) for 35-40 mins.
This recipe appears in A Book of Welsh Country Pudding and Pies by Bobby Freeman which is published by Y Lolfa [ISBN 0862431409].
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