baking

So today may be pancake day but tomorrow is a day to be celebrated if you are Welsh…it’s St David’s Day! My lovely mum is Welsh so we celebrate it by buying daffodils mainly but this year I thought I’d have a go at making the traditional Welsh classic – the Welsh cake!

Welsh cakes are best described as smaller, squashed scones! You can enjoy them plain with sugar sprinkled on top or you can have butter and jam..either way, believe me, they are soooo good.

I was surprised at just how easy they were to make as well, so here we go!

You will need:

225g plain flour
85g caster sugar
1/2 tsp mixed spice
1/2 tsp baking powder
50g butter cut into small pieces
50g lard cut into small pieces
extra lard for frying
50g currants
1 egg, beaten
splash milk
salt

Method:

Put the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl.
Using your fingers, rub in the butter and lard until the mixture is crumbly.
Now throw in the currants and work into the mixture.
Then gradually add the egg and use your fingers to make a soft dough – only add milk if it seems dry.
Roll out the dough on a lightly floured surface to the thickness of your little finger.
Cut out rounds using a 6cm circular cutter, re roll any trimmings.
Grease the griddle pan with lard and put on a medium heat.
Cook the Welsh cakes in batches – about 3 minutes on each side until slightly brown, crisp and cooked through.
Cool on cooling rack although they are delicious eaten hot!
Enjoy with sugar sprinkled or with butter and jam.