I am so proud to be in a position where I have my own website and able to share with so many a recipe that has been in the family (and many other families in, and from, Wales) for so long.
If you head on over to Wales in the United Kingdom and pop into Cardiff, Harry Secombe’s lyrics that “We’ll keep a welcome in the hillside. We’ll keep a welcome in the Vales” will ring so true.
So, being the first Australian born in the family, I became quite emotional a few years back when I went to the Cardiff Central Market in High Street, Cardiff and chowed down on Welsh Cakes just like my grandma and mum used to make.
Welsh Cakes can be eaten any day of the year, but Saint David’s Day, Wales' National Day, is celebrated on 1 March (the date of his death in 589AD) with many Eisteddfods and other celebrations.
Saint David was known for several miracles and has been attributed with the idea of the Welsh soldiers of the time wearing leeks plucked from the battleground during a fight with the Saxons as a way of differentiating themselves from the enemy.
But, remember that Welsh Cakes are NOT scones NOR are they pancakes or pikelets - they’re Welsh Cakes and made with love.
Makes about 36 Welsh Cakes Cooked in batches with lots of tasting along the way.
450 gm Self Raising Flour
230 gm Butter
1/2 Teaspoon of Nutmeg
3/4 Cup Sugar
Small Handful of Sultanas
1/4 Cup of Milk
Rub butter and nutmeg into flour
Add sugar and sultanas
Beat in eggs and milk
Roll out on a floured board
Cut out cakes with a cutter - about 50mm
Lightly grease a frying pan and brown lightly on both sides