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Popular since the late 19th century, Welsh cakes are also known as griddle cakes or bakestones within Wales because they’re traditionally cooked on a bakestone or a cast iron griddle on an open fire or cooker. Served hot or cold and sometimes dusted with caster sugar, they’re usually eaten plain but work well with butter and jam, for a tea-time treat.
Ingredients:
225g self-raising flour
110g salted butter – chilled, cut into small cubes
85g caster sugar
50g sultanas / currants
1 egg
¼ tsp mixed spice
Splash of milk
Method:
In a large bowl, add the flour and butter and using finger tips rub together until mixture resembles breadcrumbs. Then mix in the sugar, sultanas and mixed spice and then stir in the egg. Add a splash of milk if needed so that you have a soft dough.
Roll out the dough on a lightly floured work surface until it is about ¼ inch thick. Cut out rounds using a 6cm fluted cutter, (reroll any trimmings).
Lightly grease a griddle pan or heavy frying pan with butter, and in small batches cook the Welsh cakes for appx 3 mins each side, until golden brown. Remove from the pan and sprinkle with sugar while still warm.
Enjoy warm with a little butter.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.