Crossed between a scone and a pancake and also known as a Welsh teacake, these Welsh Cakes are the perfect afternoon teatime treat for St Davids Day
These cakes are a wartime classic recipe that provided soldiers and coal miners during the World War with a fruity sweet snack but are great for any occasion
They are incredibly quick and easy to make and are cooked in a griddle or frying pan instead of the oven
6 oz plain flour with 3 teaspoons baking powder added (or use self raising flour)
2 oz margarine, butter or dripping
2 oz sultanas (or mixed dried fruit)
1 small carrot grated
2 oz sugar
1 fresh egg or 1 dried reconstituted egg
1 tablespoon milk
1/4 teaspoon of ground nutmeg
2 oz margarine, butter or dripping
2 oz sultanas (or mixed dried fruit)
1 small carrot grated
2 oz sugar
1 fresh egg or 1 dried reconstituted egg
1 tablespoon milk
1/4 teaspoon of ground nutmeg
- Rub fat into the flour and baking powder mix until resembles bread crumbs
- Stir in nutmeg, sugar and dried fruit
- Mix the egg and milk together and add to dry mix to form a stiff dough (add more liquid or more flour as needed)
- Treat mixture as pastry and roll out on floured surface to 1/4 inch thick
- Use 3 inch rounds to cut out
- Pre-heat griddle or heavy frying pan
- Grease
- Put in Welsh Cakes and cook until golden brown on both sides over a moderate heat (about 4 minutes)
- Set aside a cool
- Sprinkle with a little sugar
- Serve with butter/jam and a nice cup of strong tea!
- Makes about 12-18
**Wartime Welsh Cakes**
March 1st is St Davids Day.. when Welsh people.. including me.. celebrate their patron saint with the wearing of a daffodil... and eat traditional Welsh fare... including these delicious little Welsh Cakes
Crossed between a scone and a pancake and also known as a Welsh teacake, these Welsh Cakes are the perfect afternoon teatime treat for St Davids Day... or any time of the year
They are incredibly quick and easy to make and are cooked in a griddle or frying pan instead of the oven
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