WELSH CAKES

Welsh Cakes

We had Welsh Cakes in a hotel near Stoke-on-rent last year and, ever since, Juno has been mentioning them. She was craving them at the weekend so we decided to make them. I adapted the recipe to gluten free from a BBC Good Food one.

They turned out great and are so quick and easy. They are like mildly spiced, pan-fried, fruit scones. Serve warm with butter and jam, or just butter.

WELSH CAKES

Ingredients

225g plain flour

85g caster sugar

½ tsp mixed spice

½ tsp baking powder

100g butter, cut into small pieces, plus extra for frying

50g currants/raisins

1 egg, beaten

splash milk

Method

• Mix the flour, sugar, mixed spice, baking powder and a pinch of salt in a bowl.
• Then, with your fingers, rub in the butter until crumbly.
• Mix in the currants/raisins.
• Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems dry – it should be the same consistency as shortcrust pastry.
• Roll out the dough on a lightly floured work surface to the thickness of your little finger.
• Cut out rounds using a 6cm cutter, re-rolling any trimmings.
• Grease a pan and put over a medium heat.
• Cook the Welsh Cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

Gluten Free and Vegan Fruity Soda Bread

Saint Patrick's Day is looming, and we're all more or less on house arrest due to Covid-19, so naturally my thoughts turn to bread, specifically Irish bread, and my mother's baking. So I end up having to make what we called Curranty Bread, in my Dublin home.

I poked around various books and sites, but made up this recipe in the end, and it turned out lovely - great crust and a lovely texture to the bread itself. Slather with butter, vegan or otherwise, for proper yumminess.

Ingredients

400g plain gluten free flour

1 tsp bread soda

half tsp xanthan gum

A pinch of salt

3 tsp caster sugar

Buttermilk made by mixing 325ml almond milk + 2tsps lemon juice

150g sultanas

Method

1. Preheat oven to 190˚C.
2. Lightly grease & lightly flour a 2lb loaf tin.
3. In a large bowl, sieve the plain flour, bread soda, xanthan gum and salt. Stir.
4. Add in the sugar and mix through.
5. Pour in the buttermilk and combine until dough is sticky.
6. Plop and scrape the dough into the loaf tin, smooth the top and cut a deep cross into it.
7. Bake for about 1 hour or until the bread sounds hollow when you tap the bottom.
8. Remove from the oven and cool down on a rack.