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The Welshness of Cakes

It happened in Glasbury-on-Wye, Wales.

This is a wonderful little town surrounded by green, green mountains, valleys and sheep… loads of them.

One of MrD’s dear friends chose this destination as a setting for her annual birthday hiking.

We also visited briefly Hay on Wye although we were a bit too early for the book festival.

MrD and I teamed up to prepare the celebratory dinner, a mexi-thai menu, so vast we even had enough to share with the cottage’s owners (Cross House), a lovely family leaving in a bungalow next door.

As a token of her gratitude Rachael Labourne, was kind enough to make the most decadent and amazing Welsh Cakes.

Why so little? you may ask? 

Why so Flat? you may add,

 to which I say, sweet things in life, 

come in small portions to make them last; 

mellow and spongy sure they are, 

with strong black coffee will go divine!

 To make these cakes you will need:

(makes almost 2 dozens)

  • 1/4 cup of sugar
  • 1 cup of flour
  • 1/4 cup of currants or raisins
  • 1 tsp baking powder
  • 4 tbsp butter*
  • dash of milk
  • 1 1/2 mixed spice
  • 1 egg

*Plus extra for frying

  • 50g currants
  • 1 egg, beaten
  • splash milk

Secret:

  • Soak the currants or raisins overnight in a strong cup of tea.
  • Add a tbsp of golden syrup

Method:

Mix all dry ingredients by hand until it looks and feels like crumble, add the egg, golden syrup, milk, butter and milk, mix until you have an even dough.

You can either portion and shape each cake individually or roll out and use a cookie cutter.

 Fry gently with butter on each side, sprinkle some caster sugar.

Serve warm.

 Apparently they can be served with butter and or jam, honestly they don’t need anything, and they’re perfectly balanced and rich.

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