Welsh cake excitement!

taplady

thanks for this, I have made them before and cooked them in the frying pan but it is easy to burn them, never thought of using the GF!:T

beemuzed

Oh brilliant timing! was asking Mum recently what had happened to her bakestone as I wanted to make welshcakes - now I can! Thanks a million!

sammiboo

I hadnt heard of these until I met my OH (he's welsh)

I havent attempted to make any yet but these are on my list of things to make as well as the welsh barabrith

pavlovs_dog

made welshcakes today for the first time. havent invested in a bakestone as we have a ceramic hob. i had initially planned to make them in a frying pan until i read on here about doing them in the george forman. great idea :j

unfortunately, about from a floury kitchen there is very little evidence of my hard work, as the hot cakes were devoured as quick as i could cook them so i'll definately have to double the batch next time.

i followed st delias recipe but found the welsh cakes we're drier than i was used to. any ideas how i can add mositure without making the dough too wet (which is what happened when i tried adding milk to part of the batch)?

floyd

Try using the recipe from the Bero book (posted by Mariel), it is different because it uses a medium egg and 2 tbsp milk as well with less sugar and sultanas 2oz instead of 3. I have never found it to be too wet or sticky so try that.

I will have to make a batch for my work colleagues as we always try and take something in for our respective Saints days, may explain why I have trouble losing weight though. In such a multicultural environment it seems every week is one celebration or another

COOLTRIKERCHICK

ooo i love welsh cakes.. when i used to make them they never used to last long.... i love them warm....mmmmmm

they make them fresh in swansea market....

and a great thread too as its st david's day.....

might make some later or tomorrow....in between painting the kitchen....

mrssnowy_2

pavlovs_dog wrote: »

made welshcakes today for the first time. havent invested in a bakestone as we have a ceramic hob. i had initially planned to make them in a frying pan until i read on here about doing them in the george forman. great idea :j


i followed st delias recipe but found the welsh cakes we're drier than i was used to. any ideas how i can add mositure without making the dough too wet (which is what happened when i tried adding milk to part of the batch)?

Hi,try adding 1 teaspoon of golden syrup for each egg used.
Roll fairly thin,cook on a hottish pre-heated bakestone(I use my grandmother's,whose father made it for her when she was first married!Reckon it must be 80 odd years old)
Jane
PS made barabrith this mornig OH said it smelled like Xmas pudd!

aurora_borealis_2

Don't forget the nutmeg too!!!