A few weeks ago, I went with a couple of friends to Cardiff to see exhibition of Gwen John’s paintings at the National Museum. Entitled ‘Strange Beauties’, the exhibition was a celebration of John’s 150th birthday and a chance to see examples of her work which are rarely around for the public to see. The exhibition certainly lived to our expectations and we were enthralled by the diversity of her work. It’s worth noting that this Welsh painter spent a lot of her life in France and met many famous artists including Matisse, Rodin, Picasso and Whistler.
We didn’t get much chance to look around Cardiff as although we went armed with umbrellas, the weather was against us. But we did venture into a glorious tearoom and spotted some local ‘beauties’ including Welsh cakes. It reminded me that I had a recipe in my collection for Welsh cakes from an uncle who lived in Wales for many years. His Welsh neighbour had given it to him together with this recipe for Bara Brith which I make regularly on St David’s Day. He always loved baking and would regularly make various cakes for us when we visited.
How to make Welsh cakes
Welsh cakes are really a cousin of Scones and have similar ingredients but differ as they are cooked on a griddle or hob rather than baked in an oven. The texture is somewhere between a Scone and a Shrewsbury biscuit.
Welsh Cakes
What you need
8oz/220g self-raising flour
4oz/110g butter + extra for cooking
2oz/50g caster sugar
2 oz/50g sultanas or currants
1 egg
3 tbsps milk
How to cook
Sieve the flour into a bowl and rub in the butter. Add the sugar and sultanas or currants. Mix the egg with the milk and add to the dried ingredients. Mix until the dough is firm. Roll out on a floured board to ¼ inch/5mm thick and cut out rounds with a biscuit cutter (3 inch/8mm approx.).
Traditionally, the cakes are cooked on a bakestone or griddle but you can use a thick based frying pan or skillet. Grease the pan with a butter and warm through until hot. Cook the cakes for about 3-4 minutes on each side until they are golden brown and slightly springy. Remove from the pan and sprinkle caster sugar over them,
Some recipes add various spices such as nutmeg or cinnamon and use any dried fruit such as sultanas, currants or raisins. But, whatever you use, they are a simple, quick treat to make and brilliant for a picnic!
I’ll be heading back to Cardiff another time to explore more of Cardiff Castle with its medieval foundations and Victorian Gothic apartments. Maybe take a stroll through the shopping arcades and a boat trip around the bay – with my bag packed with a few Welsh cakes.
I’ll be back! Bydda i nôl
You can read more about Grandma Abson and her passion for baking and recipes and head over to Instagram @grandmaabson to see Meryl baking with her grandchildren. And don’t forget to check out all the other delicious recipes Meryl has compiled for Yorkshire Bylines.
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