Recipes from Wales 3 – Birdie Food

Article 3 Birdie Food

Featured Recipes: Pwdin Watcyn Wynne, Seed Loaf and Seed Cake

This week we are going to the birds! Or at least what they eat! This weeks featured recipes are made with seed and breadcrumbs, a bird's favorite foodstuffs. So get out your baking pans and tweet a happy tune while you create a yummy treat! And yes you can eat these as well!!!

Pwdin Watcyn Wynne
Ingredients: 10 oz breadcrumbs, 8 oz, chopped suet, 3 oz sugar, 3 eggs, pinch of salt, juice and grated rinds of two lemons

Mix ingredients together and boil in a covered pot for three hours. Serve with the following sauce:
Melt a bit of butter with some brown sugar and lemon zest, along with nutmeg and a glass of sherry or Madeira. Get the mixture hot but do not boil. Serve

Bara Carawe – Seed Loaf
Ingredients: 1 lb self-raising flour, a teaspoonful salt, ½ teaspoon caraway seeds, 1 oz sugar, 2 ½ oz margarine, 1 egg and ¼ pint of milk or water.

Sift flour and salt in a bowl, blend in the margarine and add the remaining dry ingredients. Mix to a soft dough adding the well beaten milk and egg. Place in a well- greased dish and bake for 1 hour in a moderate oven. Serve while warm

Seed Cake
Ingredients: 2 ½ lbs flour, 2 lbs refined sugar, 12 oz caraway seeds, 2 lbs margarine, 4 teaspoons orange flower water, 10 eggs, ½ pound candied peel from your fruit of choice

Cream butter and sugar, add eggs alternating one by one with the flour, then add the orange flower water, caraway seeds and candied peel. Put in tins and place in a warm over for an hour, then take the temperature down a bit for another hours and then leave on the lowest oven setting until the cake is cooled. This recipe is well over 200 years old, so the terms and ingredients are a bit outdated. Just use your common sense and a bit of imagination and you will have a wonderful dish.