Today is the 1st of March, which means that Welsh people all over the world will be celebrating St. David’s Day to remember the patron saint of Wales. Saint David, who lived near the end of the 5th century, was a Welsh teacher and ascetic and founded a monastic community at Glyn Rhosyn, which – although it started out Celtic – later became an important Christian shrine.
One of many traditions on this day is baking Welsh Cakes, buttery tea cakes with spices and currants. Here’s a recipe if you fancy trying them out:
- 225g plain flour
- 85g caster sugar
- ½ tsp mixed spice
- ½ tsp baking powder
- 50g butter, cut into small pieces
- 50g lard, cut into small pieces, plus extra for frying
- 50g currants
- 1 egg, beaten
- splash of milk
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.