Welsh Recipes
Welsh Scones ... Sgonau Cymreig
- 8 oz.flour
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon
bicarbonate of soda
- 4 oz. butter
- 2 oz.caster sugar
- 4 oz.currants
- 1 egg
- Milk
Set the oven to 450F, 230C or Gas Mark 8. Sift the flour, cream of tartar
and bicarbonate of soda together into a bowl, then rub in the butter until the mixture resembles breadcrumbs. Stir in the
sugar and dried fruit. Make a well in the center, drop in the egg and stir together, adding sufficient milk to produce
a soft dough. Turn out onto a lightly floured surface, flatten with the hands to about 1/2 to 3/4 inch thick then form
into 2 inch rounds, handling as lightly as possible. Place on a greased baking sheet and brush with a little milk. Bake
for 10 to 12 minutes or until golden. Cool on a wire rack. Serve plain or with honey, jam is nice as well.
Llandudno Fruit Cake .....
Teisen Ffrwythau Llandudno
- 8 oz. butter
- 4 oz. caster sugar
- 4 eggs, setarated
- 1 teaspoon
grated orange rind
- 1 teaspoon ground cinnamon
- 4 oz. ground almonds
- 2 oz. ground rice
- 12 oz. self raising flour
-
8 oz. raisins, finely chopped
- 4 oz. currants, finely chopped
- 2 oz. glace cherries, finely chopped
- 4 oz. sultanas, finely chopped
Set your oven to 350F, 180C or Gas Mark 4. Grease and line a 9 inch cake tin.
Cream the butter and sugar together in a mixing bowl until light and fluffy then add egg yolks, the orange rind and the cinnamon. Mix the
ground almonds and ground rice into the flour and then add this, a little at a time, to the creamed mixture, alternating with handfuls of
the dried fruit. Beat well after each addition. Whip the egg whites until stiff and fold carefully into the mixture. Turn
the mixture into the tin and bake for half an hour. Reduce the heat to 325F, 170C or Gas Mark 3 and bake for approximately 2
more hours; the cake is cooked when a skewer pushed into the center comes out clean. Cool in the tin then turn out onto a wire rack.
Leave until quite cold.
Fruit Loaf ... Bara Brith
- 10 oz. mixed dried fruit
- 2/3 pint hot tea ( no milk )
- 3 oz.
soft brown sugar
- Grated rind of 1 lemon
- 12 oz. self raising wholemeal flour
- 1 teaspoon mixed spice
- 1 large egg
Soak the mixed dried fruit in the hot tea, cover and leave to stand
overnight. Next day, set the oven to 350F, 180C or Gas Mark 4 and grease and line a 2 lb. loaf tin. Strain the fruit and
reserve the liquid. Mix together the fruit with the other ingredients in a bowl, adding the reserved liquid a little at
a time until a soft, dropping consistency is achieved. Pour the mixture into the tin and bake for 45 - 55 minutes until
risen and firm to the touch. Cool and serve sliced and buttered.
Welsh Rarebit ... Caws Pob
- 4 slices of bread
- 1 oz butter, softened
- 1 level teaspoon
of English mustard
- 1/4 level teaspoon salt
- A shake of Cayenne pepper
- 1/4 teaspoon Worcestershire sauce
- 6 oz. Cheddar
cheese, grated
- 2 tablespoons milk or beer
In a bowl, cream the butter well and stir in the mustard, salt, Cayenne pepper,
Worcestershire sauce, cheese and milk or beer. Toast the bread slices on one side only, spread the mixture on the un-toasted
side and then brown under a hot grill. Serve hot.A Buck Rarebit is the same as above but served with a poached egg on the top.
I would like to take a moment to thank my Sister-In-Law Julie and her
Mother-In-Law Ruby for their help with these recipes ...... Thank you both ...... your help was greatly appreciated.
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