Wonderful Welsh cakes

Makes 35 - 40

  • For the Welsh cakes

  • 500 g self-raising flour, plus extra for dusting

  • 75 g caster sugar, plus extra to serve

  • 1 heaped teaspoon mixed spice

  • 250 g cold, unsalted butter

  • a pinch of sea salt

  • 150 g mixed raisins and sultanas

  • 1 large free-range egg

  • a couple of splashes of milk

  • For the filling

  • 300 ml double cream

  • 1 heaped tablespoon caster sugar, plus extra for sprinkling

  • 1 teaspoon vanilla bean paste

  • 400 g fresh berries, such as raspberries, strawberries, blackberries

  • 1 lemon

I completely fell in love with Welsh cakes after Jim gave me my first taste of one in Pontypridd market. The Welsh cooks of old did a lot of cooking on bakestones, which are essentially round cast iron skillets. They'd place them over a fire in their home, and use them for things like these sweet little cakes, which have a crisp outside and a soft, slightly crumbly inside that is to die for. You can replicate that bakestone style of cooking using a heavy-bottomed non-stick pan. I love serving these warm as they are or filled with a spoonful of cream and a few berries. Jim was using chunks of chocolate, different dried fruits and even sprinkles of desiccated coconut, so feel free to experiment once you've mastered the basic recipe.



Sieve the flour into a large mixing bowl and add the sugar and mixed spice. Cut up the butter and add to the bowl with a pinch of salt. Use your hands to rub it all together until you get a fine breadcrumb consistency. Toss in the dried fruit, then make a well in the centre of the mixture and crack in the egg. Add a splash of milk and use a fork to beat and mix in the egg. Once combined, use your clean hands to pat and bring the mixture together until you have a dough. It should be fairly short, so don't work it too much.



Put a large heavy-bottomed non-stick frying pan on a medium heat. While it's heating up, dust a clean surface and a rolling pin with flour and roll the dough out until it's about 1cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can. Scrunch the remaining scraps of dough together, then roll out and cut out a few more. To test the temperature, cook one Welsh cake in the pan for a few minutes to act as a thermometer. If the surface is blonde, turn the heat up a little; if it's black, turn the heat down – leave for a few minutes for the heat to correct itself, then try again. When you've got a golden cake after 4 minutes on each side, you're in a really good place and you can cook the rest in batches. It's all about control.



As soon as they come off the pan, put them on a wire rack to cool and sprinkle them with caster sugar. You can serve them just like this, as they are. Or, if you want to do what I've done, gently cut each cake in half while turning so you get a top and a bottom. Whip the cream, sugar and vanilla paste together until you have soft peaks. Put the berries into a bowl, slicing up any big ones, and toss them with the juice of 1 lemon and a sprinkling of sugar. Open the cakes up, and add a little dollop of cream and a few berries to each one.

Nutritional Information

Wonderful Welsh cakes

Jammed with summer berries & vanilla cream

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These sweet little cakes have a crisp outside, a soft, slightly crumbly inside and are to die for. Serve warm.
1h
Not too tricky
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I completely fell in love with Welsh cakes after Jim gave me my first taste of one in Pontypridd market. The Welsh cooks of old did a lot of cooking on bakestones, which are essentially round cast iron skillets. They'd place them over a fire in their home, and use them for things like these sweet little cakes, which have a crisp outside and a soft, slightly crumbly inside that is to die for. You can replicate that bakestone style of cooking using a heavy-bottomed non-stick pan. I love serving these warm as they are or filled with a spoonful of cream and a few berries. Jim was using chunks of chocolate, different dried fruits and even sprinkles of desiccated coconut, so feel free to experiment once you've mastered the basic recipe.

Sieve the flour into a large mixing bowl and add the sugar and mixed spice. Cut up the butter and add to the bowl with a pinch of salt. Use your hands to rub it all together until you get a fine breadcrumb consistency. Toss in the dried fruit, then make a well in the centre of the mixture and crack in the egg. Add a splash of milk and use a fork to beat and mix in the egg. Once combined, use your clean hands to pat and bring the mixture together until you have a dough. It should be fairly short, so don't work it too much.

Put a large heavy-bottomed non-stick frying pan on a medium heat. While it's heating up, dust a clean surface and a rolling pin with flour and roll the dough out until it's about 1cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can. Scrunch the remaining scraps of dough together, then roll out and cut out a few more. To test the temperature, cook one Welsh cake in the pan for a few minutes to act as a thermometer. If the surface is blonde, turn the heat up a little; if it's black, turn the heat down – leave for a few minutes for the heat to correct itself, then try again. When you've got a golden cake after 4 minutes on each side, you're in a really good place and you can cook the rest in batches. It's all about control.

As soon as they come off the pan, put them on a wire rack to cool and sprinkle them with caster sugar. You can serve them just like this, as they are. Or, if you want to do what I've done, gently cut each cake in half while turning so you get a top and a bottom. Whip the cream, sugar and vanilla paste together until you have soft peaks. Put the berries into a bowl, slicing up any big ones, and toss them with the juice of 1 lemon and a sprinkling of sugar. Open the cakes up, and add a little dollop of cream and a few berries to each one.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 158
    8%
  • Carbs 17.4g
    7%
  • Sugar 6.8g 8%
  • Fat 9.4g 13%
  • Saturates 5.7g 29%
  • Protein 2g 4%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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  • For the Welsh cakes

  • 500 g self-raising flour, plus extra for dusting

  • 75 g caster sugar, plus extra to serve

  • 1 heaped teaspoon mixed spice

  • 250 g cold, unsalted butter

  • a pinch of sea salt

  • 150 g mixed raisins and sultanas

  • 1 large free-range egg

  • a couple of splashes of milk

  • For the filling

  • 300 ml double cream

  • 1 heaped tablespoon caster sugar, plus extra for sprinkling

  • 1 teaspoon vanilla bean paste

  • 400 g fresh berries, such as raspberries, strawberries, blackberries

  • 1 lemon