Prior to even setting foot in South Wales, my husband’s colleagues insisted that we eat this local delicacy called Welsh Cake. Never having heard of this dish (ok go ahead say it…did you not profess to be a gourmand?), I assumed it was a baked delicacy to be served at tea time.
So imagine my surprise when on day one at Abergavenny market I came upon a woman making fresh Welsh cakes. She was cooking them right there on a hot griddle! The golden cakes came off the griddle on to a plate and after a dusting of fine sugar were ready to be eaten. My younger daughter was so enticed that I’m positive she practically gulped them down. I got chatting with the lady making these delicacies and within moments, I had the recipe to make these delicious treats stateside. Here’s how simple it is.
1 lb self-raising flour
8 oz butter or margarine
4 oz powdered or fine sugar
4 oz dried fruit (raisins, craisins, cranberries, sultanas…take your pick)
1 whole egg
A bit of milk if needed
Take the self-raising flour in a bowl and rub the butter or margarine into it till you have a breadcrumb like consistency. Now add the sugar, dried fruit and egg to form a dough. If the dough is too tight, add a bit of milk to moisten.
Roll the dough into a 1/4″ thick circle and cut it out with a biscuit cutter.
Heat a griddle and spray with some non stick spray or swipe some butter. Now cook the cakes for 2-3 minutes on each side till golden brown. Arrange them on a plate and sprinkle with powdered sugar.
Serve them plain or with some jam and watch them disappear