Happy Wednesday Lovelies
Well the weather has suddenly turned much warmer. Even though there is still snow on the mountains, it actually felt like a Spring day today. Flowers are starting to bloom in the garden.. but what Im missing are daffodils.. especially this time of year. Daffodils are the national of flowers of Wales and where I grew up they were everywhere..
I will have to buy some on Friday as this Sunday is St Davids Day...
the feast day of the patron saint of Wales
To celebrate.. over the next couple of days.. I will be making a few of our favourite Welsh dishes. To start..today I made a batch of Wartime Welsh Cakes... or Pice ar y Maen.. which literally means "cakes on a stone" They are small, spiced, currant-filled griddle cakes cooked on a bakestone or hot plate rather than in an oven. They are a cross between a scone and a pancake and also known as a Welsh teacake. A perfect sweet, afternoon tea treat.
I used a WW2 recipe. Quick and easy to make, these little cakes are a wartime classic that provided soldiers and coal mine workers during the World War with a sense of happiness. to me they are a taste of home
You can take this girl out of Wales.. but you can’t take Wales out of this girl.
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 cuppa strong tea!
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