The traditional Welsh griddle cake from guest Demo Chef Lisa Fearn
225g self-raising flour
50g dried fruit such as currants, dried cranberry or candied orange
Zest and juice of 1 orange
Butter and caster sugar, to serve
Sift the ﬂour into a bowl and rub in the butter with your fingertips. Once you achieve a breadcrumb-like texture, stir in the sugar and the dried fruit. Whisk the egg and add to the mixture.
Add the orange zest and juice and bring together to form a ﬁrm dough (you can add a little milk if it’s still too crumbly). Roll out to 5mm thickness on a ﬂoured surface, and cut into circles.
Place onto a hot griddle or frying pan and cook until golden (around 2-3 mins), turning once. Add a little butter, sprinkle with caster sugar, and serve warm.
Break up any stale leftover Welsh cakes and freeze them for another day. You could make a Welsh cake crumble topping, for example, that would work really well on top of something like a rhubarb and elderﬂower compote. Either sprinkle on top of the compote and bake in the oven like a normal crumble or toast first and put on top of the compote in glasses for a dainty pud!
Recipe: Lisa Fearn