Welsh cakes

Ingredients

Makes 10-12 cakes | Prep 10 minutes  | Cook 4-5 minutes each

8oz / 220g self raising flour

2oz / 55g caster sugar

4oz / 110g margarine or butter

1/2 tsp Mixed Spice

Zest of 1 lemon

1 or 2 handfuls of currants

1 egg

Splash of milk/lemon juice if required

Sieve flour into bowl, then add margarine or butter, rub in finely together.

Add sugar, lemon zest and sultanas and mix.

Add 1 egg and mix. The consistency needs to be bound together, so if too dry add milk or lemon juice

Roll out on a floured board, to about a quarter inch thick.

Cut using a 2 inch (5cm approx) cutter, then cook on a heavy pan, or bake stone, on a medium heat for about 4 to 5 minutes each side. There's plenty of fat in the recipe, so no need to oil or grease the pan.

The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye - too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).

Once cooked dust with caster sugar and enjoy.

Cawl Mam (Lamb stew)

Welsh Daffodils  - do not cook!

Cawl was real "comfort food" when I was growing up, and everyone's Mam had their own way of doing it!

These days I make cawl in the slow cooker, but my mother used to cook it in a big saucepan, over a low heat.  I don't measure exact quantities, either - this is easy to stretch by adding more vegetables.  And of course, you can leave out anything you don't like.

Diced Lamb - about 300- 350 grams( Stewing lamb is fine for this.  The flavour is great but it will be a bit fatty)
About 1.5kg (unprepared weight) -  of mixed vegetables -

Carrots
Parsnip
Swede
Potatoes
Onion and/or leek

Lamb stock cube (Mam used neck of lamb on the bone.  This is not available these days so the stock cube helps boost the flavour)
Salt - to taste.(Mam used quite a bit and I find the cawl doesn't taste right without it, even though I don't habitually use it in cooking!

Brown the lamb in a frying pan then transfer to slow cooker.  Dissolve the stock cube in water, pour over the lamb.  Slow-cook on high for about an hour.  If you're cooking in a saucepan, bring the stock to the boil and then reduce heat to low for about half an hour.
Prepare the vegetables by peeling and chopping into "bite sized" pieces.  (Slice the onions/leeks).   Add to the lamb, then cover with hot water.

Then leave it to cook!  When the vegetables are cooked, it's done.  Taste and add salt if required.  Serve with chunks of fresh bread. 

  If you're using a slow cooker, you can leave it on high until it's done (2-3 hours)  and then turn the heat down to low.  If you're going to be out all day you can leave it on low.  If you're using a saucepan you will need to keep an eye on it to make sure it doesn't boil. 

Custard slices

1 sheet of thawed puff pastry, cut in half
1/2  cup sugar
1/2 cup custard powder
2 cups milk
1 teaspoons vanilla

Directions:

1 Place piece greaseproof paper onto a flat biscuit tray. Put puff pastry on tray and pierce all over with a fork, but don't go all the way through pastry.
2 Put in oven  (200°C) until puffed up and golden.
3 Let cool for a few minutes and gently pat pastry down so it's flat. Take it off baking tray and remove paper.
4 Put pastry into a square dish (6-7 inch) that has been greased and lined with greaseproof paper.
If pastry too big trim the sides a little. It should be a snug fit.
5  Set pastry to one side until custard is done.
6 For the custard, put the sugar, milk and custard powder into a large saucepan and mix together with a wire whisk.
7 Add the vanilla and mix to combine well.
8 Put saucepan on stovetop and heat on medium high until mixture begins to thicken, then immediately lower the heat until mixture is very thick and hard to stir.
9 Pour into prepared dish.
10 Smooth top so it's even and put 2nd pastry sheet on top.  Leave to cool.
11 Melt about 1 tablespoon of butter with 1 teaspoon boiling water. Then add icing sugar,and a bit of water or lemon juice until it's the right consistency and amount-not  too runny.
12 Pour the icing on top and put in fridge for a few hours or overnight.
13 Cut into squares and enjoy!

I have been told to use only Bird's custard powder, however I've never used any other kind so I can't say if it works with other brands.  The slower the custard is cooked the better - keep stirring well.

Handy hint - to unclog a plastic spritz (mister) bottle

Before you throw the whole shooting match out, try dismantling the spray assembly and soaking the parts in vinegar overnight.  Then wipe off the gunge from the nozzle and try spraying water through it. 

Boiled Fruit Cake

1lb (or 500g) mixed dried fruit

1 cup water (or cold tea)

1 cup sugar

4 oz butter or margarine

2 eggs, beaten

2 cups self-raising flour

1 tsp mixed spice (optional)

1 tsp cinnamon (optional)

2 oz chopped nuts (optional)

4 oz chopped glace cherries (optional)

 

(note – this is a very easy recipe to vary.  Add more or less spices, candied peel, glace ginger – whatever appeals.  You can also add a couple of tablespoons of rum or brandy if you are making this for a special occasion)

Method

Do this part as far in advance as you can – at least an hour.

• Place the fruit, water, sugar and margarine into a large saucepan.
• Heat over a medium heat until the margarine is melted. 
• Leave to cool (so that the fruit can absorb as much liquid as possible)

Once cool, add the booze (if being used) then

• Heat your oven to gas mark 4, 190⁰C, 375^oF
• Stir in the beaten eggs, flour and any of the optional ingredients you may be using.
• Mix well
• Pour mixture into a prepared (greased/lined) tin. 8” round or a loaf tin.
• Bake for 90 minutes (check after an hour) until done (when a knife comes out clean).

If the cake is getting dark on top but is still not done, cover the top with some kitchen foil.

When done, allow to cool in tin for 10-15 minutes before turning out.  Store in airtight container once cold.

Ginger Cake

225 g self-raising flour
100g soft brown sugar

½ tsp bicarbonate of soda

1 dessertspoon ground ginger

½ tsp ground cinnamon

¼ pt milk

4 oz butter

4 tablespoons black treacle

2 eggs



Pre heat oven to 180C/Gas Mark 4.

Grease and line a 20cm (8inch) round deep cake tin

Mix all the dry ingredients together and pass through a sieve into a pudding basin.

In a saucepan, heat the milk, butter and treacle until they are all melted and combined.

Beat the eggs into the dry ingredients until thoroughly mixed, then beat in the treacle mixture.

Spoon into tin and bake for about 45 minutes, or until the top springs back when pressed.

Cool in tin 10 minutes. Store in an airtight container to encourage moisture.



Note – the recipe specifies butter but as the cake is strongly-flavoured baking margarine (not soft spread!) works just as well.

Orange Cake

8 oz plain flour

¼ tsp salt

3 oz margarine

1 dessertsp orange peel (Grated or peeled in fine strips -be careful not to get any of the white pith on the peel – it is very bitter)

3 oz caster sugar

1 ½ tsp baking powder

1 egg

1 dessertsp orange juice with milk (about ¼ - 3/8 pint in total)

Grease & line a 6" loaf tin. Set the oven at 190 C, Gas 5

Sift the flour, baking powder and salt.

Add the sugar and orange peel.

Mix in the egg, orange juice and about ½ of the milk. Stir mixture, adding more milk a spoonful at a time to obtain a dropping consistency (until a small amount of the mixture will fall from the spoon if gently shaken). Pour into tin and bake until risen, brown and springy – about 45 minutes to an hour.

Peanut Butter Cookies

These are yummy!

½ cup butter (softened)

½ cup peanut butter

½ cup brown sugar or honey

½ tsp vanilla

1 egg

1 tsp baking powder

1 cup flour

½ cup dried milk powder

 

Cream the butter, peanut butter and sugar. Add the egg and vanilla. Stir in the sifted flour, baking powder and milk powder. Drop the mixture from a teaspoon onto greased and lined baking sheet and flatten with a fork (or the bottom of a glass, lightly greased)

Bake in a moderate oven, 180^◦C, gas 4, 8-10 minutes

Special Scones

This recipe makes light, fluffy scones. If you want fruit scones, add to the mix at the dry crumb stage.

8oz self-raising flour

1 level teaspoon baking powder (this gives the flour a bit of extra lift!)

Pinch salt

2oz softened butter

1oz sugar

1 egg and milk to total ¼ pint

For fruit scones

Dried fruit – raisins, sultanas, currents etc. for fruit scones – 2oz

 

Sift the flour with the salt and baking powder. Rub in the butter.

Stir in the sugar (and fruit, if making fruit scones). Mix in the egg and milk, keeping back a little for glazing, to make a soft dough.

Cut into rounds @ ½ - ¾ inch thick (Tip – if you roll out the dough to ¼ to 3/8 inch thick and then fold it in half before cutting into rounds, your scones will split apart nice and politely when you serve them!)

Bake at scone temperature (220^◦C-gas 7, hot!) 7-10 minutes

Rich Chocolate Cake

3 oz cocoa (not drinking chocolate)    

4 ½ oz soft brown sugar

½ pt milk

4 oz margarine (not soft spread)

8 oz caster sugar

3 eggs

1 ¼ tsp vanilla

8 oz plain flour

1 tsp baking powder

1 tsp salt

¾ tsp bicarbonate of soda

Mix the cocoa and brown sugar. Scald the milk (that is, heat it until it is very hot but not boiling) over a medium heat. Add gradually to brown sugar mixture, then beat until smooth. Leave on one side to cool.

Cream the margarine. Add the caster sugar gradually, creaming together until light and fluffy. Add the eggs one at a time, beating after each addition. Add vanilla.

Sift together the flour, salt, baking powder and bicarbonate of soda. Now add about a third of it to the marge-sugar-egg mixture, and beat to mix it in. Then add about a third of the cocoa mixture and beat. Continue to alternate adding flour mixture with cocoa mixture, beating between additions; then beat until smooth.

Pour into greased sandwich tins. Bake in a moderate oven (Mark 4, 190◦C) 25 to 30 minutes.

Allow to cool in tins 5 – 10 minutes. Remove from tins. Cool on wire racks. Sandwich layers together with the filling of your choice (stewed apple puree is nice!)

 

Some words about the ingredients –

Vanilla – good vanilla is not cheap, but cheap vanilla flavouring is nasty. You will often find two sorts of vanilla on sale – one will be about the same price as other flavourings, one will be a LOT more. Get the expensive one.

Cocoa – Drinking chocolate is not the same thing. It has less chocolate and has sugar added. If you substitute drinking chocolate, (not recommended) increase the amount and cut back on the sugar.

Margarine – this is where you can economise. The stuff sold for baking is fine.

    

Lemon Cheesecake

This is not the easiest recipe. However, it is worth the effort. Warning – it is VERY rich, and this recipe will easily serve 10-12.

 

4 Tablespoons water

½ oz. Gelatine

4 eggs

4 oz caster sugar

12 oz cream cheese

¼ pt single cream

¼ pt double cream

Juice and zest of 2 lemons

 

For biscuit crust –

8 oz digestive biscuits

4 oz butter

2 oz caster sugar

 

• Put the water into a bowl, sprinkle on gelatine and leave 10 minutes to soften. Separate the eggs and put whites to one side.
  
• Mix the egg yolks and sugar together in a bowl and stand it over a saucepan of gently steaming water. Whisk until mixture is thick and the whisk leaves a trail when lifted. Remove from heat and whisk until cold.
  
• Stand the bowl containing the gelatine in the saucepan of hot water and stir until dissolved. Allow to cool slightly, and then pour slowly into the egg yolk mixture, stirring all the time.
  
• Blend the single cream and the cheese together, add to the egg mixture with lightly whisked double cream, lemon juice and zest. Leave in a cool place until just on point of setting. Add the stiffly-beaten egg whites and fold into mixture with a large metal spoon or spatula. Rinse out a 20.5 cm spring-opening tin with cold water. Pour in the mixture and put in fridge until set.
  
• Melt the butter. Crush the biscuits and mix with the melted butter and sugar. Sprinkle over the surface of the cheesecake and press down lightly. Return to fridge for about one hour, then remove from tin.

Vanilla Fudge

I learned the hard way that fudge, unlike most confectionery, has to be stirred while boiling!

 

4 level tablespoons golden syrup

½ pint milk

1 large can (about ½ pint) skimmed, sweetened condensed milk

½ lb margarine

2 lb granulated sugar

¼ level teaspoon cream of tartar

½ teaspoon vanilla essence

 

1. Grease a shallow 13 in by 9 in tin. Measure the golden syrup carefully, levelling off the spoon with a knife, and making sure there is none on the underside of the spoon. Place in a large, heavy-quality saucepan; add remaining ingredients.
   
2. Stir over a moderate heat until sugar is dissolved. Bring to boil and boil quickly until soft-ball stage is reached, stirring continuously. Remove the saucepan from heat.
   
3. Beat fudge with a wooden spoon until it is thick and grained. Pour quickly into the tin. Mark into squares, leave until almost cold. Cut into squares. When completely cold, turn out, separate into squares and leave to harden.

Coconut Ice

Quite an easy one, this, if you have a sugar thermometer.

1 lb granulated sugar

¼ pt milk

5 oz desiccated coconut

Pink food colouring

 

• Brush a 7-inch square shallow tin with melted fat or oil. Place sugar and milk in a heavy-quality saucepan. Stir over a low heat until sugar is dissolve.
  
• Bring to the boil and boil quickly, without stirring, until "soft ball" stage is reached (240 degrees F or when a little, dropped into a saucer of cold water, just forms a soft ball)
  
• Remove the saucepan from the heat, add coconut and stir until the mixture begins to thicken. Pour half of the mixture into the tin. Quickly colour the remainder pale pink and pour over the first layer. Spread mixture to sides of tin
  
• Leave until almost set, mark into bars. When cold, turn out of tin and cut into bars.

Turkish Delight

This recipe doesn't rely on gelatine to set it, so should be OK for vegetarians. It does need a fair bit of care in making, but it is worth it.

 

Turkish Delight

1lb granulated sugar

¼ level teaspoon cream of tartar

4oz (approx) cornflour

8oz (approx) icing sugar

2 oz clear honey

2 teaspoons rosewater or ½ tsp rose flavouring (variation – lemon flavouring)

¼ tsp pink food colouring

1¼ pints water

 

1. Lightly grease a 7-inch square tin.
   
2. Place sugar and ¼ pint of the water in a heavy-quality saucepan. Stir over a moderate heat until the sugar has dissolved to form a syrup. Bring to the boil and boil quickly, without stirring, until "soft ball" stage is reached (240 degrees F, or until a little, dropped into a bowl of cold water, will just form a soft ball)
   
3. Remove from heat , stir in the cream of tartar; leave on one side.
   
4. While syrup is cooking, mix 3 oz cornflour and 7 oz icing sugar in a large saucepan with a little of the remaining pint of water. Add the rest of the water. Bring the mix to the boil, stirring, and cook for 2 minutes.
   
5. Reduce the heat and gradually pour the syrup mixture into the cornflour mixture, beating well with a wooden spoon.
   
6. Bring back to the boil and boil for 20 – 30 minutes, stirring all the time, until the mixture is transparent and a pale straw colour (The cornflour has to react with the syrup, and the mixture will not set properly unless this is done!)
   
7. Add the rosewater and the honey; mix thoroughly. Pour half of the mixture into the tin. Quickly colour the remainder pale pink, and pour over the mixture in the tin, spreading out to sides if the tin.
   
8. Leave until completely cold then turn out of tin. Dip a sharp knife into icing sugar and cut the Turkish Delight into 1-inch wide bars. Mix @ ½ oz of icing sugar and ½ oz cornflour together. Roll the bars in the mixture, coat evenly. Leave the bars 3-4 hours, then cut into 1-inch cubes and coat in mixture. Leave overnight.