Welsh cakes are a traditional food for the Welsh. They stem from the flatbread baked on a griddle. Below I offer you the original Welsh Cakes Recipe.
They are practical and so delicious. The small round flat cakes gained popularity in the nineteenth century when used as a food supplement for the miners in the coal pits. They were easily wrapped and carried by the miners in their lunch tins. Along with the homecooked meat and fish pies in rich pastry, these delicious fruited cakes were a treat for the miners during their long hours working underground. The cakes were thickly spread with fresh butter and helped fill a hungry miner’s stomach.
A Family Favorite
This recipe has always been a favorite in my family. The grandchildren also love them. Spread the cakes with fresh butter and eat them warm.
Using a griddle or bakestone, cook the cakes for about three minutes on each side. If you do not have a griddle or a bakestone, use your frying pan or oven. Keep an eye on the cakes and test for firmness. They should be a light golden.
Recipe for Welsh Cakes
8 ounces of self-raising flour
4 ounces of fresh butter, room temperature
2 dessert spoons of currants or mixed dried fruit to your liking.
1 fresh egg.
Some people like to coat the cooked cakes with sugar, but it depends on your family’s taste buds.
Next time I will deliver some more scrumptious recipes baked in Wales throughout the centuries.
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