Believe it or not I first started making these several years ago in a very old Welsh farmhouse! Authentic or what!
This is a delicious recipe and to me, the Welsh Cakes taste even better the day after where the flavour of the nutmeg comes through.
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
Method
- 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!
Makes about 12-18
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“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”
