I’ve got a beautiful recipe for you nice
and simple it’s a classic recipe I’m
doing Welsh cakes really nice brilliant
to do with kids I’ve got five hundred
grams here of sifted self-raising flour
in there and then I’m gonna use some
mixed spice one heaped teaspoon
beautiful fragrant sort of Victorian
spices then we’re going to have 75 grams
of sugar and then we’re going to use 250
grams of butter so we’re going to mix
this up what I’m doing is I’m pushing my
thumb and my forefinger together to make
almost like little cornflake bits of
butter and literally within a minute
you’re going to get sore bread crumbs so
now I’m going to go in with a pinch of
salt and 150 grams of dried fruit I’m
using just nice raisins here you can use
currants our cranberries little blue
bilberries at this point when you mix it
in just make a little well in the middle
like this crack one egg into the middle
and have a mix up and then I want a
little splash of milk and we can start
bringing this together to be a dough mix
it all up we want to be crumbly yeah so
at this point it still is come together
like that and it looks like probably I
hadn’t done it properly
but all I’m going to do is squeeze it
now because we want to keep it short
just dust the surface like that dust the
top we want it to be about just over
centimetre thick don’t worry about it
cracking and stuff it’s so short and
delicate and delicious that it’s gonna
crack of course it is that’s a good sign
once you get it to about just over a
centimetre thick we can use a five
centimeter six centimeter cutter I’m
just going to cut these out like that
now once you’ve cut these out you can
put them on a tray and you can actually
freeze them just take them out the
freezer
for 15 20 minutes and then you can cook
them in the pan just like I’m going to
do now so I’ve got a pan here on a
medium heat
we’ve got butter in here so we don’t
need to add any of that into here I’m
going to add these Welsh cakes to the
pan they take pretty much on the money
for minutes each side so in a bowl I’m
going to add 300 mils of double cream in
here get yourself a whisk start whisking
it up just add enough sugar to convince
the cream that it’s a dessert and that
it’s sweet you want to whisk it until it
barely hangs on to the whisk see like
now beautiful and then I’ve got a lovely
little trick have a look into
supermarkets you can get some beautiful
vanilla paste teaspoon of that real
vanilla is heavenly and you can kind of
almost marble that tell you what we can
turn these Welsh cakes now turn them
over you can see how nice and golden
they are gorgeous just flip them over
like that four minutes each side on a
medium hot pan and they cook perfection
so get your Welsh cakes here just get
your knife and slowly run your knife
through the Welsh cakes you can almost
just flipping open let them cool down
once you’ve cooked them just for 10
minutes so that the cream you’re going
to put on them doesn’t melt and go
everywhere what I love to do is just
line them up go for a little spoon
cream and then just come over with some
lovely fruit just take any nice soft
fruit of your choice plop it inside
there and then we get a lovely little
lips you pop them on top so Welsh cakes
love love love those brilliant respect
to the Welsh girls and there we go
and simple it’s a classic recipe I’m
doing Welsh cakes really nice brilliant
to do with kids I’ve got five hundred
grams here of sifted self-raising flour
in there and then I’m gonna use some
mixed spice one heaped teaspoon
beautiful fragrant sort of Victorian
spices then we’re going to have 75 grams
of sugar and then we’re going to use 250
grams of butter so we’re going to mix
this up what I’m doing is I’m pushing my
thumb and my forefinger together to make
almost like little cornflake bits of
butter and literally within a minute
you’re going to get sore bread crumbs so
now I’m going to go in with a pinch of
salt and 150 grams of dried fruit I’m
using just nice raisins here you can use
currants our cranberries little blue
bilberries at this point when you mix it
in just make a little well in the middle
like this crack one egg into the middle
and have a mix up and then I want a
little splash of milk and we can start
bringing this together to be a dough mix
it all up we want to be crumbly yeah so
at this point it still is come together
like that and it looks like probably I
hadn’t done it properly
but all I’m going to do is squeeze it
now because we want to keep it short
just dust the surface like that dust the
top we want it to be about just over
centimetre thick don’t worry about it
cracking and stuff it’s so short and
delicate and delicious that it’s gonna
crack of course it is that’s a good sign
once you get it to about just over a
centimetre thick we can use a five
centimeter six centimeter cutter I’m
just going to cut these out like that
now once you’ve cut these out you can
put them on a tray and you can actually
freeze them just take them out the
freezer
for 15 20 minutes and then you can cook
them in the pan just like I’m going to
do now so I’ve got a pan here on a
medium heat
we’ve got butter in here so we don’t
need to add any of that into here I’m
going to add these Welsh cakes to the
pan they take pretty much on the money
for minutes each side so in a bowl I’m
going to add 300 mils of double cream in
here get yourself a whisk start whisking
it up just add enough sugar to convince
the cream that it’s a dessert and that
it’s sweet you want to whisk it until it
barely hangs on to the whisk see like
now beautiful and then I’ve got a lovely
little trick have a look into
supermarkets you can get some beautiful
vanilla paste teaspoon of that real
vanilla is heavenly and you can kind of
almost marble that tell you what we can
turn these Welsh cakes now turn them
over you can see how nice and golden
they are gorgeous just flip them over
like that four minutes each side on a
medium hot pan and they cook perfection
so get your Welsh cakes here just get
your knife and slowly run your knife
through the Welsh cakes you can almost
just flipping open let them cool down
once you’ve cooked them just for 10
minutes so that the cream you’re going
to put on them doesn’t melt and go
everywhere what I love to do is just
line them up go for a little spoon
cream and then just come over with some
lovely fruit just take any nice soft
fruit of your choice plop it inside
there and then we get a lovely little
lips you pop them on top so Welsh cakes
love love love those brilliant respect
to the Welsh girls and there we go
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