Traditional Welsh Recipes

Maidd ac Wy (Egg Whey).

This steamed pudding has an egg custard filling, flavoured with spices and lemon.

Pour the milk into a saucepan, stir in the spices and heat until almost boiling. Remove from the heat, add the lemon rind, cover and leave to steep for one hour. Beat the eggs and sugar together, pour over the milk and combine well. line a 1½ pint pudding basin with the bread, buttered side to the inside. Strain the egg custard mixture into the basin, leave to stand for about 30 minutes, then cover with buttered greaseproof paper and kitchen foil, tie down and steam over a saucepan of boiling water for 40-50 minutes, topping up the water as necessary. Turn out and serve the pudding with a sweet lemon sauce or with custard.