In time for St Davids Day, and to celebrate being Welsh I recently made a batch of Welshcakes. They’re a must for anyone wanting to try Welsh food as it’s one of the most popular Welsh dishes I know of.
Growing up in Swansea, with the largest indoor market in Wales, there was no bigger treat than eating Welshcakes freshly made from one of the stalls there. I couldn’t walk past a batch being freshly made without picking a few up.
I wanted the recipe to be pretty authentic to what I remembered. And the most plausible recipe I found was the ever reliable Delia Smith. She also has a lovely video on how to make them too. I tweaked the measurements slightly to suit what I had, and they came out brilliantly.
One thing I won’t compromise on is the inclusion of mixed spice. No decent Welshcake exists that doesn’t have a hint of mixed spice! Traditionally they used currants, although I decided to go for fat, juicy seedless Californian raisins instead.
They’re also traditionally made on a baking stone, but a heavy based or cast iron pan will also do the trick. I used the flat side of my cast iron griddle.
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.