Welsh cakes are amazing. They are almost a scone, but not as fluffy. They are made best using a skillet which helps to distribute the heat properly. They take a little longer to cook than pancakes (because they are thicker) and when they are done, they are best served coated with a think layer of sugar. Needless to say, these don’t really fit onto a diet plan, but completely worth the treat. I used the recipe from BBC Good food as a basis, but I’ve made a few adjustments to suit our house.
- 225g plain flour
- 85g caster sugar
- 100g butter , cut into small pieces
- 50g mixed dried fruit
- 1 egg , beaten
- splash milk
- Tip the flour and, sugar, into a bowl.
- Then, with your fingers, rub in the butteruntil crumbly.
- Mix in the dried fruit.
- Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger.
- Cut out rounds using a 6cm cutter, re-rolling any trimmings. (I used a medium size drinking glass as a cutter)
- Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.
- Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar.
- Cakes will stay fresh in a tin for 1 week.
- caramel fig cake (cakenationaus.blogspot.com)
- Honey Banana Cake (surbi.wordpress.com)
- Ann Romney popular in Wales, but locals would vote for Obama (telegraph.co.uk)