Recipes from Wales 2 - Sunday at Granny's

Featured Recipes - Granny's Broth, Glamorgan sausages and Sunday Rice Pudding

Ah, the memories of childhood. Lazy days of summer, trips to the beach, Sunday dinner at your grandparent's house after church. You could always count on Granny to have something good to eat and a couple of sweets hidden from the eyes of your mom and dad! While you can't recreate Granny and her good cooking, you can give it a good shot with these recipes!

Cawl Mamgu - Granny's Broth
Ingredients: 2 lbs. Best end neck of lamb, 1 small swede, ½ lb. carrots, 1 lb. Potatoes, 2 large leeks, 1 oz. Parsley, ½ oz. flour, salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to a boil and skim off the fat. Add the sliced carrots and swede and the white part of the leeks and simmer for about 2 ½ hours. Add the quartered potatoes and simmer for another 30 minutes. When the potatoes are almost ready, thicken the mixture with a bit of water and the flour. Add the green of the leeks and chopped parsley and simmer for another 10 minutes and serve while hot.

Glamorgan Sausages
Ingredients: 1 egg, a bit of finely chopped onion, tiny bit of mixed herbs and mustard, salt and pepper, 5 oz. bread crumbs and 3 oz. grated cheese.

Divide the egg yolk from the white, mix all the dry ingredients and bind with the yolk. Divide into small sausage shapes and roll in flour. Dip each sausage into egg white and roll in breadcrumbs and fry. Serve with potato dish of your choice.

Pwdin Reis Duydd Sul - A Sunday Rice Pudding

Boil 1 ½ oz of rice in about ½ pint of milk until soft, and then add 1 oz of sugar. Mix ½ pint of milk and 1 oz of sugar with two beaten eggs and add this to the rice mixture. Pour into a pie dish lined with puff pastry. Bake for about ½ hour in a moderate oven until the custard is set and the pastry is browned