Have some Curmudgeonly Cake

 

Happy Curmudgeon's Day? Or is that an oxymoron? This curmudgeonly soul is very happy with the way his Welsh Cakes turned out. Don't tell King Alfred.

We pretty much did a full meal at the cookery class the other day. Leek and Potato Soup to start, haggis, tatties, and neeps as a main, then Welsh Cakes to follow.

Like I said, really chuffed with the cakes and you can make some too.

Welsh Cakes

225g of self-raising flour, or 225g plain flour and 1 tsp baking powder

1 pinch of salt, ideally Welsh sea salt (as used by some chap called Obama)

50g of lard or Trex

50g of butter, or margarine, ideally Welsh

50g of caster sugar, plus extra for sprinkling

50g of currants

1 egg, beaten with 3 tbsp milk

Here we go ...

Mix the flour and salt together in a large bowl and rub in the margarine/butter along with the lard/Trex. Get your hands in and mash it together. Add the sugar and currants and stir well.

Pour the egg mixture in and mix until you have a firm,  breadcrumb-like dough.

Roll the dough out on a lightly floured surface about 5mm (1/4in) thickness and stamp out rounds with a pastry/biscuit cutter.

Heat a griddle or heavy cast iron frying pan over a medium heat until hot and grease with a little butter. Cook the cakes for about two three minutes each side, until they are golden brown and have risen slightly.

Serve straight away, maybe buttered or with jam and cream.

And, as usual ...

What's up with you this weekend?