Growing up in Cardiff, no St David’s Day was complete without being sent to school with a proud daffodil pinned to my blazer, and a welsh cake wrapped in my packed lunch. Just the sight of these little cakes can give me an overwhelming feeling of Hiraeth.
If you’ve only ever tasted a supermarket-bought Welsh cake or Bakestone you could be forgiven for thinking them not terribly exciting, a little dry even. But a homemade one takes this little cake to another level, tender tasty and perfect with a warming cup of tea. Traditionally cooked on a griddle, these cakes are so quick and easy that they’re the perfect choice for cooking with little ones. Deliciously coated in sugar, they’re even more tasty the day after baking plus if kept in a cake tin they’ll last a few more days still.
I do hope you enjoy a little taste of Wales, we’d love to see pictures of your baking x
Autumn Pumpkin Spice MuffinsCourse: DessertDifficulty: Easy
225g self-raising flour
110g baking spread
50g caster sugar
50g currents/raisins or sultanas
1 large free-range egg
1-2 tbsp of milk
- Rub the flour, spread, and caster sugar just as you would a crumble, when it looks like breadcrumbs add the dried fruits of choice.
- Beat your egg with the milk and add it to the flour mixture.
- With a knife bring the mixture together, you are looking for a soft dough, if too dry add a tiny splash more of milk – but you don’t want it to be too sticky.
- Flour your surface, and gently roll out the dough with a rolling pin to the depth of ¼ inch thick.
- With a fluted pastry cutter cut out rounds, rerolling when needed.
- Heat you griddle or frying pan until medium hot, then rub some butter into the pan until well-greased.
- Carefully cook the welsh cakes on each side for about three minutes each or until they are golden brown.
- Pour some caster sugar into a bowl and when each cake comes off the griddle coat it in the sugar, then put on a plate to cool fully.