you
[Music]
[Music]
right I had to do the Welsh cakes as an
Englishman I’ve never ever happened
before I think they’re delicious they’re
simple they’re humble it’s using
everyday ingredients that you can get
from any single corner shop and they’re
delicious and I think they’re better
than scones I’m gonna do the original
recipe but I’ve done a little twist on
it that I love I’ve kind of turned into
afternoon sort of tea – 500 grams of
self-raising flour add 250 grams of cold
unsalted butter
and add 75 grams of caster sugar
one heap teaspoon of mixed spice and a
pinch of salt what anyone can do this
and just literally you can do it in a
food processor of course but there’s
something quite nice about doing it the
way they would have done it hundreds of
years ago you know I mean there you go
right one egg just crack that in here
about two tablespoons of milk you’re
just gonna bring it together as a dough
and then you know I’m gonna flavor it
with just a hundred grams of currants
like big handful basically the classic
Welsh cake was about sort of back door
cooking it was about the stuff the
commodities the flour you know the dried
raisins the mixed spice it was all there
sitting on the shelves it was available
to everyone I don’t want to really work
it because then it will become sort of
tough and chewy you want it to be short
and crumbly you want to be crisp on the
outside and then shatter in the middle
I’m just going to rip a little bit off
because I think it’s really important
that you use a little bit like a
thermostat I’m going to put it straight
on the baked stone if it’s burning you
know in about four four-and-a-half
minutes you want it to be golden and
beautiful you know if it’s black after 2
minutes you know it’s too hot so you got
calm it down so I’m just going to roll
this out to about centimeter thick just
a little bit of extra flour just so a
nonstick let’s just check this one here
yeah
well as you can see that’s nuked so I’ll
just turn that off it’s quite hard to
sort of gauge it but on a regular sort
of oven about a medium medium low heat
on an even nice nonstick dry pan we
great so I’m just gonna cut these out
there’s something bizarrely fulfilling
about making these he didn’t even put
any butter or anything on there that’s
the nice thing about the cast iron once
it’s been used it sort of seals itself
and becomes naturally a little bit
nonstick which is why you must never
clean them just wipe them so I’ll put
these on they want about four and a half
minutes on each side fold it over have a
little shakedown okay it’s all that some
double cream whisk it now the thing is
like we don’t want to over whip it okay
so I’ve only whipped it a second and
it’s already done cream is essential
silky melt-in-your-mouth thing the
minute you take it over it gets like
granular and horrible so be really
careful
you
just pour that in TSP be generous it’s
worth it so I’m just going to literally
Marble it in which is nice for me Welsh
cakes are a perfect example of how
resourceful the Welsh were they take a
few simple ingredients and they can make
a beautiful little cake like this quick
portable great for taking down the mines
okay here we go
we’re looking pretty good now and then
what I want to do is turn this into
perfect afternoon tea and what I’m
meaning by that as an outsider is take
this perfect little cake put my knife in
here and open it up and I see what one
of the nicest little mouthfuls of things
I’ve had an afternoon tea in a long time
and these bad boys
[Music]
then we get that lovely vanilla cream
job it in here me and the crew will have
these so quick little blackberry here
[Music]
beautiful right strawberry and of course
a lovely little lid and the only thing
to do really that’s polite with a cup of
tea sort of push them down and make a
little mini sandwich and that my friend
is a very delicious delicate elegant
clever clever little thing just like a
little whoopie pie
the whales you got it going on
[Music]
[Music]
right I had to do the Welsh cakes as an
Englishman I’ve never ever happened
before I think they’re delicious they’re
simple they’re humble it’s using
everyday ingredients that you can get
from any single corner shop and they’re
delicious and I think they’re better
than scones I’m gonna do the original
recipe but I’ve done a little twist on
it that I love I’ve kind of turned into
afternoon sort of tea – 500 grams of
self-raising flour add 250 grams of cold
unsalted butter
and add 75 grams of caster sugar
one heap teaspoon of mixed spice and a
pinch of salt what anyone can do this
and just literally you can do it in a
food processor of course but there’s
something quite nice about doing it the
way they would have done it hundreds of
years ago you know I mean there you go
right one egg just crack that in here
about two tablespoons of milk you’re
just gonna bring it together as a dough
and then you know I’m gonna flavor it
with just a hundred grams of currants
like big handful basically the classic
Welsh cake was about sort of back door
cooking it was about the stuff the
commodities the flour you know the dried
raisins the mixed spice it was all there
sitting on the shelves it was available
to everyone I don’t want to really work
it because then it will become sort of
tough and chewy you want it to be short
and crumbly you want to be crisp on the
outside and then shatter in the middle
I’m just going to rip a little bit off
because I think it’s really important
that you use a little bit like a
thermostat I’m going to put it straight
on the baked stone if it’s burning you
know in about four four-and-a-half
minutes you want it to be golden and
beautiful you know if it’s black after 2
minutes you know it’s too hot so you got
calm it down so I’m just going to roll
this out to about centimeter thick just
a little bit of extra flour just so a
nonstick let’s just check this one here
yeah
well as you can see that’s nuked so I’ll
just turn that off it’s quite hard to
sort of gauge it but on a regular sort
of oven about a medium medium low heat
on an even nice nonstick dry pan we
great so I’m just gonna cut these out
there’s something bizarrely fulfilling
about making these he didn’t even put
any butter or anything on there that’s
the nice thing about the cast iron once
it’s been used it sort of seals itself
and becomes naturally a little bit
nonstick which is why you must never
clean them just wipe them so I’ll put
these on they want about four and a half
minutes on each side fold it over have a
little shakedown okay it’s all that some
double cream whisk it now the thing is
like we don’t want to over whip it okay
so I’ve only whipped it a second and
it’s already done cream is essential
silky melt-in-your-mouth thing the
minute you take it over it gets like
granular and horrible so be really
careful
you
just pour that in TSP be generous it’s
worth it so I’m just going to literally
Marble it in which is nice for me Welsh
cakes are a perfect example of how
resourceful the Welsh were they take a
few simple ingredients and they can make
a beautiful little cake like this quick
portable great for taking down the mines
okay here we go
we’re looking pretty good now and then
what I want to do is turn this into
perfect afternoon tea and what I’m
meaning by that as an outsider is take
this perfect little cake put my knife in
here and open it up and I see what one
of the nicest little mouthfuls of things
I’ve had an afternoon tea in a long time
and these bad boys
[Music]
then we get that lovely vanilla cream
job it in here me and the crew will have
these so quick little blackberry here
[Music]
beautiful right strawberry and of course
a lovely little lid and the only thing
to do really that’s polite with a cup of
tea sort of push them down and make a
little mini sandwich and that my friend
is a very delicious delicate elegant
clever clever little thing just like a
little whoopie pie
the whales you got it going on
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