Welsh Cakes are so easily baked on the AGA.  So there’s no excuse to save them just for St. David’s Day.  If you have a conventional stove, any heavy bottomed frying pan will make an alternative griddle.  Just make sure it is liberally greased and the heat evenly distributed.  This ensures the bakes cook through evenly without burnt edges and a raw centre.  

Ever the ‘waste not, want not’ cook, this recipe was made from a left over jar of of mincemeat.  But if your Christmas storecupboard has already been depleated, measure 50 g finely chopped prunes and soak in a tablespoon of your favourite tipple overnight.

To make 12 Welsh cakes, using a 6 cm cutter, you will need:

150 g Self-raising flour

25 g Cocoa

75 g Butter cut into cubes

25 g Light brown soft sugar

50 g Mincemeat

1 medium free range egg & 1 tablespoon milk – beaten together

Measure flour and butter into a bowl and rub together to form breadcrumbs or whizz in your food processor. 

Add to a mixing bowl with sugar and mincemeat or soaked dried fruit.  Mix together.

Make a well in centre.  Add egg and milk to bring mixture together and form a dough.

Preheat your griddle on AGA simmering plate or conventional hob. Grease lightly with sunflower oil.

Roll dough out on a floured board to a thickness of 5mm (1/4 inch) and stamp into rounds.  Cook in batches on griddle, turning often to ensure even cooking.

Enjoy warm with butter and a pot of tea.

 

Mulberry & Fig homewares have been exclusively created for us by artisans located in the West Country, as well as a few especially selected treats from further afield.

 

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