Hapus Dydd Gŵyl Dewi!
Okay, I realise that as I post this it’s not actually St David’s Day yet. But it is on Sunday, and I’m getting my celebrations in early. The only alternative was posting this Welsh cakes recipe on Tuesday or Wednesday next week, and that’s just too late. I want you all making these beauties on Sunday and celebrating my home country.
That’s right, although I now live in London I’m actually Welsh, and a very proud taffy. As in, the email address I used for many years before I had to get all grown-up and crap was taffygirl. Every year since we started dating Garry has bought me daffodils on March 1st, and every year I have Welsh cakes.
Welsh cakes, for those of you who don’t know, are kind of like flatter scones, or a cross between cake and buns. They’ve usually got currants or sultanas in them, and they’re slightly spiced with nutmeg and/or cinnamon. They’re my favourite baked good by far, possibly because I don’t get them very often – Mam only makes them once in a blue moon, although when she does she makes an absolute mountain of them in one go and Dad and I scoff ourselves silly – or possibly because they remind me of home. Or it could be because they are just delicious.
This is my Mam’s recipe, by the way. I’ve not shared it with you for so long because I feel almost like it’s a secret to take with me to the grave, but it’s time. It’s time.
I make mine on a bake stone, like in the picture below, but you can also make them in a fairly heavy-bottomed frying pan. Eat them sprinkled with sugar or spread with butter, and enjoy. They are truly the food of the gods.
- 450g of plain flour
- 1 teaspoon of baking powder
- 50g of sugar
- 100g of currants or sultanas
- A pinch of cinnamon
- A beaten egg
- Some milk
- Mix the flour, baking powder, sugar, fruit and cinnamon together. Stir in the egg and add splashes of milk, stirring until you make a soft dough
- Flour a board and roll out the dough to about the thickness of a pound coin
- Cut out rounds of dough using a fluted cooking cutter
- Cook the cakes on a griddle or thick frying pan until lightly browned on both sides
- Serve with your preferred combination of jam, butter, sugar and cream