Recipes

Welsh Cakes

225 g (8 oz) self raising flour
A pinch of salt
50 g (2 oz) margarine
50 g (2 oz) lard
75 g (3 oz) golden granulated sugar
50 g (2 oz) currants
Zest of an orange
1/4 teaspoon mixed spice
1 small egg, beaten
15-30 ml (1-2 tablespoons) milk

In a bowl, sift together flour, salt and spice, rub in margarine and lard until mixture resembles Breadcrumbs. Add sugar, currants, orange zest and mix
well. Stir in the egg and enough milk to make a fairly stiff dough.

Roll out on a floured board to 7 mm (0.25 inch) and cut into
6 cm (2.5 inch) rounds.

Heat a griddle or bakestone on a medium setting for 4-5 minutes.

Lightly grease the hot griddle with lard then cook cakes until golden brown, about 4 minutes on each side. Can be eaten hot or cold.

Teisen Dinca (Variation on Welsh Cakes)

Make up a Welsh Cake dough adding 6 oz peeled and grated
cooking apples before adding the egg. Mix to a stiff dough, adding
milk if necessary. Roll out, cut into rounds and cook on the
bakestone as for Welsh Cakes. Serve hot with butter, golden syrup,
or honey.

Welsh Rarebit (or rabbit? is what the hunter had for his supper
when the rabbits had escaped his gun.)

8 oz Grated hard cheese (Cheddar and or Cheshire)
1/2 Onion; grated
1 rounded teaspoon mustard powder
2 Tablespoons Beer
1 teaspoon Worcestershire sauce
4 Slices of toast from a good quality white sandwich loaf toasted on
both sides

Mix the ingredients.
Pile onto the hot toast - right to the edges so they don't get burnt and melt
under the grill.
Top with a poached egg or two for a buck rarebit.
Will take 4-5 minutes.

Bara Brith (Speckled Bread)

one pound white flour
8 fluid ounces of milk
4 teaspoons dried yeast
2 ounces of brown sugar
1 teaspoon salt
3 ounces butter or margarine
1 egg
1 teaspoon mixed spice ( nutmeg, cinnamon and allspice)
12 ounces mixed dried fruit (sultanas, dates, etc.)

Warm milk in a saucepan until almost boiled, pour it into a bowl.
Whisk in one teaspoon of brown sugar and the dried yeast, leave
to stand in a warm place for 15 minutes. Sift salt and flour into
a large mixing bowl and stir in the remainder of the brown sugar.
Mix in the butter / margarine, stir in the mixed spice then pour in
the beaten egg. Add the frothed yeast and mix to a dough. Turn
the dough onto a floured surface and knead for about 5 minutes
until smooth and elastic. Place dough back in the bowl and cover
with a cloth. Leave in a warm place for about one and a half hours
until risen to double its size. After dough has risen, press it down to remove the air and then knead in the fruit. Place dough in a
greased loaf tin. Cover with a cloth and leave in a warm place for
about 30 minutes to rise again. Bake in a pre-heated oven (gas mark
5, 375 degrees F, or 190 degrees Celsius). After 30 minutes, cover
the top of the loaf with kitchen foil to prevent it over-browning, and continue to bake for a further 30 minutes. Turn the loaf out onto a
wire rack and brush the top with honey. Serve in thin slices spread
with butter.