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| Daffodils...the Welsh National Flower in the garden of my old home in Wales |
To celebrate I made a batch of Wartime Welsh Cakes. They are a cross between a scone and a pancake and also known as a Welsh teacake, and are a perfect sweet, afternoon tea treat.
Quick and easy to make, these little cakes are a wartime classic that provided soldiers and coal mine workers during the World War with a sense of happiness. to me they are a taste of home
You can take this girl out of Wales.. but you can’t take Wales out of this girl.
Wartime Welsh Cakes
6 oz plain flour with 3 teaspoons baking powder added (or use self raising flour)
2 oz margarine, butter or dripping
2 oz sultanas (or mixed dried fruit)
1 small carrot grated
2 oz sugar
1 fresh egg or 1 dried reconstituted egg
1 tablespoon milk
1/4 teaspoon of ground nutmeg
2 oz margarine, butter or dripping
2 oz sultanas (or mixed dried fruit)
1 small carrot grated
2 oz sugar
1 fresh egg or 1 dried reconstituted egg
1 tablespoon milk
1/4 teaspoon of ground nutmeg
- Rub fat into the flour and baking powder mix until resembles bread crumbs
- Stir in nutmeg, sugar and dried fruit
- Mix the egg and milk together and add to dry mix to form a stiff dough (add more liquid or more flour as needed)
- Treat mixture as pastry and roll out on floured surface to 1/4 inch thick
- Use 3 inch rounds to cut out
- Pre-heat griddle or heavy frying pan
- Grease
- Put in Welsh Cakes and cook until golden brown on both sides over a moderate heat (about 4 minutes)
- Set aside a cool
- Sprinkle with a little sugar
- Serve with butter/jam and a nice cuppa strong tea!
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