A WELSH CAKE A DAY, KEEPS THE DOCTOR AWAY…

… OR SOMETHING LIKE THAT. Yesterday morning, I woke up craving welsh cakes. With a lot of my family being welsh, I spent a big part of growing up, scoffing my face, on a field in the middle of South Wales, or at the time, what felt like in the middle of nowhere. I AM IN LOVE WITH HOW EASY WELSH CAKES ARE TO MAKE. So I thought I’d share the recipe with you all.

YOU’LL NEED –

220g plain flour

50g butter

4oz currants

4oz caster sugar + some to sprinkle

1 large egg

1 pinch of Salt

splash of Milk.

THE HOW –

1. Cut the butter into small pieces and add to the flour. Rub in the butter until the flour looks more like breadcrumbs.

2. Add the sugar, salt and currants and mix together.

3. Mix in the egg and dash of milk and combine the mixture. You want to be able to make a ball of dough that isn’t too sticky, but if you need to add a little more milk to combine the mixture, then do so.

4. Sprinkle your side/board with flour and roll out your ball of mixture. I usually make around 15 cakes. You then want to cut out circles that are around 1 cm thick – too thick, and the outsides will burn before the inside cooks.

5. Welsh Cakes are traditionally cooked on a hot plate but can be cooked on a flat griddle or large frying pan if you don’t have one of these at home. Lightly grease the plate/pan and cook your cakes in batches, for about 3 minutes each side or until golden.

Once cooked, cover them in caster sugar and serve with a spread of butter and a cup of tea. My absolute faaaav and can stay fresh in a cake tin for up to a week. Literally takes 10 minutes and is such a beaut tea time treat. I love all things welsh, but I do love a good cake.