Traditional Recipes From Wales

Welsh Cakes

Small round cakes, made with currants, resembling cookies but slightly thicker, and softer. They are made on a griddle or bakestone on the hob and because of this are also known as bakestones. They are also very economical as they last in an air tight container for approx 1 week and are actually better the day after cooking.

 

Ingredients:

 

450g/1lb self-raising flour.

2.5ml/Half tsp salt

5ml/1 tsp of mixed spice

225g/8oz currants

225g/8oz granulated sugar

225g/8oz butter or good quality margarine

2 large eggs

A drop of milk

A small amount of caster sugar to serve

1. Rub the fat and flour together until crumbly, resembling breadcrumbs

2. Add all the other ingredients except the eggs, milk and castor sugar and mix thoroughly.

3. Add the eggs and slowly add the milk while mixing, to get the right consistency. The mix should not be too sticky as it is difficult to roll.

4. Roll out mixture to a bit less than a quarter of an inch then cut into rounds with a 2" round cutter,

5. Cook on a heated griddle or bakestone on the hob and turn once when brown.

6. Once both sides of cake are browned, place on a plate dust with a little castor sugar.

 

Bara Brith

A traditional fruit bread made with currants, raising and sulatanas and is also known as Speckled Bread which is the English translation of Bara Brith.

Ingredients:

450g/1lb plain flour

A pinch of salt

110g/4oz granulated sugar

110g/4oz currants

110g/4oz sultanas

110g/4oz large raisins, stoned

110g/4oz lard

A little chopped candied peel

55g/Half oz of baker's yeast 1 egg

 

1. Preheat the oven to 160 Centigrade/Gas Mark 3 (moderate oven).

2. Mix all the dry ingredients and then mix in the egg.

3. Put the mix into a greased loaf tin and bake for about an hour, until golden brown on top.