As we are in Wales, I thought it only fair to include a favourite recipe from Grandma's recipe tin...In fact the recipe she uses is from her Mum, so my hubby's Nan's recipe for...
...Welsh Cakes...
The smallish people hadn't had Welsh Cakes before, so we asked Grandma to show us what to do...
Prep time: 10 mins
Cooking time: Hard to say really, until browned on both sides!!
Ingredients:
12oz self-raising Flour
4oz hard margarine
2oz lard (you can use 6oz hard margarine if you prefer not to use lard, but it isn't as nice!)
2 eggs, beaten
6oz caster sugar
6oz sultanas or currants (we prefer sultanas)
Method:
- Put flour, hard margarine and lard in large bowl and rub until it resembles breadcrumbs
- Mix in the sugar and sultanas
- Pour in the beaten eggs and mix, using your hands until it comes together in a dry(ish) dough. If too dry add a tiny bit of milk.
- Roll out until about the thickness of a £1 coin.
- Using a cutter or glass about 3inch diameter, cut out as many as you can, leftover dough is then rolled out again until all is used.
- Brush a griddle pan (or heavy bottomed frying pan) with butter, and heat until quite hot, then turn down and keep a fairly constant medium temperature.
- Cook the Welsh Cakes a few at a time, cooking each side until browned...be careful turning, as they have a tendency to crumble!!
- The exact timings are tricky to get as it all depends on thickness of dough and heat of griddle...but be warned, they can burn really easily...Oh, and the first 1 or 2 are often trial-runs!!! (or as we say, cook's perks!!)
- Dust with a little extra sugar if you want (we do!)...leave to cool a little
- ...and eat!! They are definitley best warm, but I'm sure they would reheat in the microwave...we've never tried, as there are never any left!!
Oh and by the way, there are hundreds of different recipes out there for Welsh Cakes, each family has their own version...this is just ours!
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