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HOW
TO MAKE WELSH CAKES
Who better to tell you how to make Welsh Cakes than
a chef born in Wales and on a site run by a Welshman!
Nearly everyone who has memories of Welsh Cakes from
when they were a child living in Wales will remember
standing around the stove, waiting to eat them as soon
as they were done . . . almost too hot to handle and
with the butter starting to run off. You can't beat
a Welsh Cake and if you have never tried making them
you should give them ago, especially if you have children.
Children love Welsh Cakes!
 Bora
da everyone!
March
1st is the day the Welsh everywhere celebrate St David's
Day, the patron saint of Wales. Not as well known internationally
as the Irish St Patrick's Day . . . but a day of celebration
for us Taffy's. As a child we were always sent to school
on this day with either a daffodil or a leek fashioned
from green and white wool on our lapel. As you might
expect from the Welsh, it was a day of song, when the
air was filled with great Welsh music and traditional
songs.
So
this week we are celebrating this day with a recipe
for traditional Welsh cakes. These 'cakes' were a great
favourites of mine as a child in Wales, there were always
plenty of them when we went to tea at an auntie's house.
She still makes sure there is a fresh batch waiting
for me when I make a trip home to the UK and pay her
a visit, and I am always farewelled with a batch under
my arm also. I managed to pry the recipe away from her
that I share with you now, I must admit to not making
them very often myself but that is just because there
are some things in life that are best kept for special
occasions and for me Welsh cakes are one of mine . .
. for when I visit that 'Land of my Fathers' - Cymru.
Welsh
cakes were originally cooked on the hot plate of the
coal ovens but can be cooked in a non stick frying pan
or similar.
Best
eaten warm, straight out of the oven, Welsh cakes will
however keep in an airtight container for a week . .
. not that they will last that long with hungry mouths
around! As they are so quick and easy to make up, why
would you want to make so many at a time anyway. Make
small batches of Welsh cakes often and enjoy them while
fresh and warm, with or without butter or jam.
And
I hope you will enjoy them as much as I do. The greeting
at the top by the way is Welsh for 'good morning friends'
. . . Cymru am byth!
Ingredients
for Welsh
Cakes
| flour |
200
|
gm |
| un-salted
butter |
50
|
gm |
| lard |
50
|
gm |
| castor
sugar |
75
|
gm |
| milk |
30
|
ml |
| baking
powder |
1/2
|
tsp |
| mixed
spice |
1/4
|
tsp |
| egg |
1
|
pc |
| currants |
50
|
gm |
How
to make Welsh
Cakes
- Sieve
the flour, baking powder and mixed spice together
- Rub
in the lard and butter
- Add
the sugar and currants, then the egg and sufficient
milk to form into a firm paste
- Roll
out on a floured board to a thickness of 1cm and cut
into rounds
- Cook
on a greased griddle or a heavy based frying pan for
about 3 minutes on each side or until a golden brown
- Cool
and sprinkle with sugar if desired
Chef's
Tip for Welsh
Cakes
Serve
Welsh
Cakes while warm alone or with
butter and jam
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Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
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Enjoy
your Welsh
Cakes and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
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