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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!

Welsh CakesBora 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!

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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

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

Enjoy your Welsh Cakes and bon appetit . . . . .


Recipe from professional
Chef Tallyrand