Croeso i Cymru: learning to cook my mum’s Welsh cakes

Welsh cakes coolingOne of my fondest childhood food memories is of eating freshly baked Welsh cakes straight from the cooling rack, after my mum had made up a fresh batch. Her Welsh cakes are always delicious, but especially so, when still warm from the pan. Today, mum taught me how to make them myself – a major rite of passage, in Lewis family terms.

  • Ingredients:
  • 8oz self-raising flour
  • 2oz margarine
  • 2oz lard
  • 4oz castor sugar
  • 2oz currants
  • 1tsp mixed spice
  • 1/3tsp salt
  • 1 egg
  • Splash milk.

First, slice the lard and margarine into small cubes and rub it into the flour. A light touch is required, to achieve a mixture with the consistency of fine breadcrumbs. Next, add the sugar, currants, mixed spice and salt and mix in well. Beat the egg, stir it into the mix with a fork, then use your hands to continue mixing, once the egg has soaked in. The mixture should reach the consistency of short patry. If it is too dry to form a ball, add just a dribble of milk.

On a surface dusted with flour, form the pastry into a flat circle, then roll out until it is a half-centimetre thick. Use a cake cutter to cut out individual rounds. Take a strip of the lard’s wrapping paper and smear a tiny amount of lard around a heavy pan set on a medium heat. Add the cakes and adjust heat so you can hear a very quiet sizzle.

Three minutes on each side should suffice. Once cooked, the cakes will be a rich gold on both sides. Et voila!

See below for the various stages of the process.

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