A cold and crisp day is perfect for light and crumbly Welsh cakes. They are also something your children can easily help you make. In the words of Granny Dot:
Materials and Method.- 1lb. of flour, 6oz of butter, 6 oz. of castor sugar, 2 oz. of currants, half a pint of raw cream. Mix the butter and sugar well into the flour, then add currants and cream. Roll out until half an inch in thickness, cut the cakes with the cover of the flour dredger and bake both sides in a Dutch oven before a clear fire.
Mrs C.S. Peel, The Single Handed Cook, 1904
250g plain flour
1/2 tsp baking powder
80g caster sugar
60g unsalted butter
60g lard plus extra for cooking
Makes about 16
You will need a griddle pan.
1. Put the dry ingredients, leaving the currants aside, in a bowl and add the fats which have been chopped into small cubes.
2. With your fingers, as if you are making crumble, mix in the butter and lard.
3. Add the currants.
4. Stir in the whipped up egg and the milk.
5. Sprinkle flour on a surface and roll out the mixture to about 1–2cm thick. Cut with a pastry cutter, 6 cm in diameter or thereabouts.
6. Heat a pan and melt some lard in it, just a little bit to moisten the surface.
7. Add the cakes and fry for 2–3 minutes on each side until they are golden brown. If they are a bit black, they are still delicious, some say more so.
8. While they are still hot cover them in caster sugar.
9. Now all you have to do is to go for a walk in crisp cold weather, put the kettle on when back home, sit back with a cup of tea and a Welsh cake and relax.