Saturday, 3 December 2011

Welsh Cakes In Italy

I know that this seems a little odd, but Welsh cakes cooked and eaten while they are still warm are wonderful. So why not eat them in Italy? From the picture of my wonderful grandaughter you can see that she can't wait to get stuck in.
Wesh cakes are really very simple to make and require very little in the way of equipment. I made these in a very heavy, large fryingpan, even though, traditionally, they are made on a bakestone.

To make about 36 (it depends on the size of the cutter) you will need:

200g self raising flour
100g butter
90g fine sugar
2 eggs
50g raisins. (traditionally currants but I prefer raisins)

Rub all of the ingredients, except the egg together as if you are making pastry. When you have fine breadcrumbs add enough beaten egg to bind the mixture. You are going to roll it out so it should be the consistency of pastry or even scones. When it is about 1/2 cnm thick cut out into rounds.
Cook on a heated bakestone. Cook one side first and then flip over and cook the other. You will need to control the heat other wise the cakes will burn.



Enjoy!