Saturday, 7 March 2009

Welsh Cakes

350g S.R. Flour
2tsp Baking Powder
175g Margerine
100g Currants
3/4 tsp Mixed Spice
1 Large Egg
about 2tbs Milk
Caster sugar to finish

Put flour and baking powder into a large bowl and rub in the margarine until mixture resembles fine breadcrumbs. Add the sugar, currants and spice. Beat the egg with the milk, then add this to the mixture and mix to form a firm dough, adding more milk if required.

Roll out on a lightly floured work surface to a thickness of about 5mm and cut into rounds with a 3 inch (7.5cm) plain round cutter.

Heat oil in a griddle or heavy based frying pan and cook Welshcakes on a low heat for approx 3mins on each side until golden brown. Do not cook too fast as the centre will not be done.

Cool on a wire rack and dust with icing sugar. Serve buttered. Best eaten on the day they were made.


As it was St. David's Day on the 1st, I thought I would share this recipe, it's delicious:

2 Large Leeks
1 Onion
1 Large Potato
20z Butter or Margerine
1pt Hot Vegetable Stock
1/2 pt Milk
1/4pt Double or Whipping cream
1/4pt Natural Yoghurt
Salt and Pepper
Dash of Tobasco Sauce
2 tbs Chopped Chives

Wash and trim leeks and cut into rings. Finely chop onion. Peel and dice potato.

Cook onion and leeks in the butter or marg. until softened. Add potato and stock. Bring to the boil, reduce heat and simmer gently for 20mins. Add the milk. Blend soup in a liquidizer until smooth. Transfer to a bowl and whisk in cream, yogurt, salt, pepper and Tabasco.

This soup may be eaten hot or cold. If serving cold garnish with freshly chopped chives.