Just a bit to say hello

Yes, I have become yet another blogger on your feed (I’m sorry). This blog however, is not your typical arty/philosophical/talk about life blogs because there’s plenty of them knocking about on the internet. I hope this blog will be something a bit different and offer help for anyone struggling to understand this baking lark. I don’t know how often I’ll post or how long this will last but I’ll try my best! My intention is to provide baking advice and recipes that will get people into this fun world of cakes, pastry, bread, and biscuits (the list could go on and on).

Today is an extremely snowy St David’s day and what better way to start off a blog than with a Welsh cake recipe that is perfect when you’re looking for something to do when you’re snowed in…

Before I get in to the details of the recipe there’s an important person I have to mention. Audrey. Those who know me know that my grandmother was a very special lady who made the best Welsh cakes in the valleys (yes, I’m biased). She was kind, generous, loving and the best grandmother a girl could ask for! She was the one who started me on this baking journey and I thought it would be fitting for her to start off my blogging journey too! – although I’m not sure if she would have quite understood what a blog was but yet again she’s gone ‘viral’.

So, in honour of Audrey, here is the recipe for her famous Welsh cakes!

Audrey’s Welsh cakes

Makes 18 (roughly)                 Takes 40 mins

Ingredients

8oz Self Raising Flour

3oz Caster Sugar

2oz lard

2oz Margarine

1/2 tsp Nutmeg

1 Egg

2 cups Currants

Method

1. Use your hands to mix the flour, sugar and nutmeg together in a large bowl.
2. Cut the fat into cubes then rub into the dry mix until it forms fine breadcrumbs.
3. Add the egg and bind together until it forms a dough.
4. Add the currants to the mix and fold until evenly distributed. At this point you can skip the currents if you don’t like fruit or split the mix into two and add 1 cup of currents to one half to have the best of both!
5. Flour the surface and roll out the mixture 5-10mm thick. Cut out the Welsh cakes using a cutter and repeat until the dough is used up.
6. Put the bake stone (or large frying pan) on a high heat until the pan is really hot. Place a few of Welsh cakes on the bake stone (leaving room for them to expand a little and to flip them) and turn the heat down to medium but it may need adjusting throughout to get them to brown. Cook for 2-3 minutes and check underneath for a golden brown colour before flipping to do the same with the other side.
7. Once cooked, place on a rack and leave to cool for a while.
8. When the Welsh cakes are almost but not completely cooled, place half in a plastic food bag and add a tbsp caster sugar. Give them a gentle shake to coat with sugar: then do the same with the other half.

Congratulations they should now look like this!

If they don’t, fear not, I’m here to help! feel free to send me a message; I’ll try my best to help you out and reply quickly. Similarly, if they have gone well I’d love to see the results!

You can message me on Facebook, twitter, Instagram or via email (it’s all on my contact page.)

That’s all I’ve got for now but keep an eye out for more recipes and I hope it was enjoyable for all!

lots of love,

Alice x