There is no denying that one of the favorite tea time treats in Wales, must be the Welsh cake. The small, sugar covered cakes come spread with butter, making them truly moreish.
Welsh cakes are cooked on a bakestone or maen - the stone on which they are griddled. Although bake stones are found in all the Celtic countries, only in Wales do they griddle these sweet cakes. A heavy frying pan works well, but take care not to let the sugar in your Welsh cakes burn.
- 100g / 4 oz mixed butter and lard
- 225g / 8 oz self-rising flour
- Pinch of salt
- 75g / 3 oz caster sugar
- 75g / 3 oz currants
- ½ tsp mixed spice
- 1 tsp honey
- 1 medium egg, beaten
- In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.
- Stir in the sugar, currants, mixed spice and honey.
- Add the beaten egg and mix to form a firm dough.
- On a floured board, roll or pat the mixture until about 2cm thick.
- Cut into 6cm discs and griddle over a medium heat until golden brown on both sides.
- Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.
Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container (though I doubt you will be able to keep them that long).
You can also serve them with lightly whipped fresh cream and preserves, it really is up to you.
This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg, which was nominated for a Gourmand World Book Award in 2012
Recipe courtesy of True Taste of Wales.