Over the last couple of months, I’ve started to miss the novelties that were all around me back home in Wales; daffodils, the red dragon and the indoor markets selling local produce and sweet delights such as Welsh cakes. You could pop into your local supermarket, corner shop or bakery and these would be sitting on the shelf, varying in size, flavour and brand. But in London, it’s a different story. Welsh cakes are not a staple in most supermarkets or bakeries and are particularly hard to find in food markets. But why is this the case? Do people outside of Wales like welsh cakes, or is there no interest for them anymore?
Welsh cakes are a type of griddle-cooked cake. It is like a cross between a scone and a pancake. They are traditionally served with raisins and can be eaten hot or cold. They go great with butter and jam and the sprinkled sugar on the outside makes them even sweeter. They have been a beloved treat since the 19th century. Wales was known as the largest producer of coal and the men would go off to the coal mines while the ladies would prepare Welsh Cakes back at home. These would be served with afternoon tea and also packed into school lunches for children. Their small size and durability meant they became quite favoured among coal miners. The cakes could be easily stashed away into a coat pocket and taken out to enjoy in the dismal mines.
When life began to modernize, the long tradition of time and devotion to crafting welsh cakes slowly disappeared. However, they are still recognized as a treasured treat and still made in the homes of many people in Wales. They can be easily made in a pan or a standard oven.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
⅓ cup caster sugar
½ teaspoon ground mace
⅛ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons well chilled lard
2 ounces butter, chilled and cubed
1 large egg, lightly beaten
½ cup dried currents
2-3 tablespoons milk
Sprinkle of granulated sugar
Method:
Mix all the dry ingredients together and then add the lard and butter. Mix all together by hand. It should look like coarse crumbs once mixed.
Add in the currants and beaten egg. Work in the milk little by little until the dough is soft. Cover and put in the fridge for 30 minutes.
Once chilled, roll out onto a floured surface so the dough reaches about ¼ inch thickness. Using a biscuit cutter, cut out rounds.
Once your rounds are ready, start heating up your pan or griddle over a medium heat. You can butter the griddle or lightly grease it with lard.
Cook the welsh cakes for 3-4 minutes per side until lightly browned.
Allow them to cool for a minute or two after cooking as whilst they’re still warm, stick them in a small bowl with the granulated sugar to coat it. And enjoy!
Credit for this recipe goes to Gifts with Heart.