Monday, July 20, 2009

Welsh Cakes
One of Clara's classmates brought these to school for her snack day (technically, her mum did but whatever). I quite liked them and asked for the recipe, being drawn to baked goods that are from the UK and might be traditional. Of course, I modified the recipe for health reasons but they are quite yummy and would be extra good with cheese on top or clotted cream and jam, perhaps!

2 cups flour (1 AP, 1 WW)
2 tsp BP
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup butter/marg
1/2 cup dried fruit (traditionally currents but I used raisins)
1/4 cup sweetener (recipe calls for white sugar but I used Agave syrup)
1 egg, lightly beaten
1/3 cup of milk (I used buttermilk)

In a large bowl, mix the dry ingredients, cut in the butter and combine until crumbs, mix in the dried fruit and sweetener (if you are using sugar, add to the flour/dry mixture). Combine egg and milk and add to the batter to make a lightly sticky dough. Turn onto a floured surface and roll out to 1/4 inch thick. Cut into the shape of choice (I made rounds). Heat a frying pan on low and cook slowly until browned on both sides (I didn't use any grease in the pan but I used a cast iron and a teflon crepe pan). The heat should be lower than you use to cook pancakes. They should take about 20 minutes to cook and will rise a bit.
Second batch, waiting to be fried
The leaning tower of Welsh Cakes
Arrrrr, it's getting hot in here


  1. Must have these for breakfast tomorrow!

  2. Hi - Thanks for recommending using a Teflon pan while making your Welsh cakes. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross

  3. Hi Tiff - these look fab. Need to try these. I ran across this food website that I thought you might find interesting: I made the artichoke dip and it was delish. xo, Sif