Welsh Cakes

I read the most delightful book, Love Untold by Ruth Jones. In it, there are memories of Welsh Cakes. They sounded so good when described in the book that I had to make them. And I am really glad I did. They are so easy to whip up and are a cross between a scone and a drop cake in my opinion.

Welsh Cakes
Head straight on to the Recipe For ♥ Welsh Cakes ♥

Finally, in the middle of August, our sensor tap was back in South Africa. It did not take Dave long to put it back into the prep bowl. The first thing he did was adjust the sensitivity. And then he set the time the water needs to run for. As we don’t want the water to run every time someone walks past the bowl, the sensitivity is quite low. You need to have your hand inches away from the sensor to get the water to run. Dave decided that he would set the time for 5 seconds. It does not sound that long, but if you count out one Mississippi, two Mississippi until you get to five Mississippi, it is quite long. The next step was to adjust the water pressure. Dave wanted the flow to be such that it would fill his water glass perfectly.

Today’s inspirational recipe from Lavender and Lime ♥ Welsh Cakes ♥ #LavenderAndLime Click To Tweet

With all that set he realized that our original sensor had been faulty from the start. That one could not be set to stop flowing if an object, such as a saucepan, was in front of it. It took a while to get used to this as I have been filling my pots with water without having to actually stand in front of the bowl. But this is a minor inconvenience for having a working tap in the kitchen. Quite funnily, last night I fetched a water glass from the pub and used the prep bowl to fill it. Except the glass is larger than Dave’s, even though it doesn’t appear to be so. It was the perfect amount of water for what I needed so all was good.

 

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Welsh Cakes

These griddle cakes are perfect for a tea time treat
Recipe Category: Dessert
Makes enough for: 14 cakes
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 225 g self raising flour, plus extra for dusting
  • 100 g salted butter, plus extra for greasing
  • 50 g xylitol
  • 50 g currants
  • 1 egg
  • 30 mls milk
  • 15 mls lemon juice
  • vanilla sugar for dusting (or cinnamon sugar)

Method

  • Place the flour into a mixing bowl and add the butter
  • Rub together then add the xylitol and currants and mix to combine
  • Break the egg into a jug and whisk to slacken
  • Then add the milk and lemon juice and whisk to combine
  • Make a well in the dry ingredients and pour in the liquid ingredients
  • Mix to form a dough then turn out onto a lightly floured surface
  • Roll the dough to 5mm thick and cut out 7.5cm rounds
  • Continue rolling and cutting until all the dough is used up
  • Heat a heavy bottomed pan (I use a cast iron crêpe pan) on a medium temperature
  • Grease generously with the butter and place as many of the cakes onto the pan that can fit, with space for flipping
  • Cook for 4 minutes then flip and cook for another 4 minutes
  • Remove from the pan and dust with vanilla sugar
  • Wipe down the pan and grease between each batch
  • You can cook them all at once and store in an airtight container for a few days
  • Best served warm and plain, or cold with some jam
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