Baking

I first tasted an excellent Welsh Cake on a trip to Cardiff around five years ago. I was visiting with my sister, and we decided to take a walk around the waterfront. We passed a tiny shop, which had just enough space for a small counter and griddle, on which a steady stream of fresh Welsh cakes were cooked and sold piping hot in paper bags. I couldn’t resist buying a few, and I can only describe them as a complete revelation. I would liken them to scones; when shop bought, they are hideous, but when cooked fresh, they are scrumptious – soft, light dough, packed with juicy sultanas and a faint spicy note, topped with a light dusting of crunchy sugar.

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I’ve been meaning to make them ever since, but producing four cookbooks in quick succession has left me with less time for experimentation than I’d have liked. However, I’ve finally had time to have a play around and have come up with this recipe. It’s based on a Be Ro recipe which must be 30 years old at a guess, but I’ve adjusted the quantities and flavourings to make it even more delicious. I do hope you enjoy them, too. They’re ever so easy to make, and would be really fun to make with children, too.

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