Welshcakes

British food often gets a bad rap, and in my opinion it is an entirely undeserved reputation. My gran has lots of old recipe books from the Milk Marketing Board celebrating the great range and variety of local produce from different regions of the country, complete with some rather unappetizing 70’s era food photography!

I went to university in Cardiff, the capital of Wales, and was very gladly introduced to the local speciality, welshcakes. They are essentially a flat scone, studded with sultanas before being cooked on a hot griddle and liberally sprinkled with sugar. They can be eaten hot or cold, on their own or split and filled with jam, even with lemon curd (although I’m not sure what the traditional Welsh purists will have to say about that!) It goes without saying that the best place to get them is at the Cardiff Bakestone in the indoor market, where stacks of cakes are constantly being churned out from an enormous hot griddle bigger than the average table, then sold at a charming 30p a pop.

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