Some afternoons are just made for tea and cake in the garden. There is nothing more therapeutic than baking a really gorgeous cake then enjoying an indulgent slice in the sunshine, listening to bir…
Easy Raisin Griddle cakes (Welsh cakes) Pan to plate in a matter of minutes. A delicious budget friendly cake
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Last night I devoured a welsh cake in a matter of seconds. It was everything a welsh cake needed to be - not too thick, not too dry, smooth and buttery on your tongue - it was beautiful. However, for the next hour after I was itching like a dog with fleas - it wasn't fun. That’s when I knew I needed to make something sweet and gluten free. My initial idea was to make Welsh cakes with a healthy twist, but I’d never made Welsh cakes before, so that idea went out the window. That’s when I thought of making pancakes - which were like welsh cakes, but I didn't have any currants, so I decided on plain crempogs. Crempogs are welsh pancakes, which are usually eaten on Shrove Tuesday. Traditional crempogs are usually thicker than my end result - like Welsh cake thick, but I ran out of coconut flour and made my batter too wet by adding vanilla extract. Crempogs with Honey. As I mentioned above these crempogs were made with coconut flour, which makes them; gluten free, grain free, wheat free, healthy and have a bunch of other benefits that I won’t ramble on about here. However, if you are interested in finding out more on coconut flour, you can visit this website here. Traditional crempogs are made with self rising flour, but obviously I wanted to make healthy pancakes so opted for coconut flour. At first coconut flour can be tricky to use, as it drinks liquid like a thirsty camel, but I’m happy to announce that after a whole year of experimenting with coconut flour and pancakes, I very rarely get a bad batch of pancakes; which is why I knew this recipe was going to be successful. I was so convinced this recipe was going to be a triumph that I even went as far as to make my own buttermilk – which was super easy to make, and had no nasty ingredients in it just; full cream milk, lemon juice and to let it stand at room temperature for 10 minutes, or longer – easy as your ABC. Now that I had my buttermilk it was time to make the crempogs. Ingredients - Buttermilk 80ml Gold Top Jersey Milk - or milk of choice. 1/2 tsp- Lemon Juice, or Apple Cider Vinegar - too much will result in a bitter buttermilk. Instructions In a jar, container, or measuring cup at the milk and lemon juice, then leave stand for 10 minutes, or longer. As soon as your milk splits, you have buttermilk. It's really that simple. Yield – 6 Crempogs Ingredients 25g – Coconut Flour 2 Eggs 15g – Grass-fed, or Organic Butter Buttermilk ¼ tsp – Baking Powder 1/4 tsp – Bicarbonate of Soda ½ tsp – Apple Cider Vinegar 1/8 tsp Himalayan Salt Sugar substitute NB: You can adjust any of the ingredients above to suit yourself, or your dietary needs, although I’m not sure if the end result will be the same. Instructions By this point you should have your buttermilk ready, if not follow the steps I noted above. Warm your buttermilk in a saucepan, or microwave, then pour over the butter and stir until the butter has melted. Next pour the butter and milk into the coconut flour and combine. – The coconut flour turned into a lumpy, almost dough- like mass, I’m not sure if this would happen with self-rising flour, but I added a tablespoon of milk and then left it. In a separate bowl add the eggs, bicarbonate of soda, baking powder, sugar substitute, salt and apple cider vinegar and beat. When everything is well combined add the mixture to the coconut flour and again combine thoroughly, until the mixture turns into a thick, heavy batter – which is what you want. Do not add any more liquid at this stage, or it will turn thin. You will also see little bubbles forming and bursting in the batter, again this is good as it will help your crempogs rise. Leave the batter for 20 minutes to thicken. Heat a non stick frying pan on a low heat, with butter, or coconut oil and when the pan is warm enough, spoon in your batter. Your pancakes should immediately start forming bubbles and resemble something like a crumpet, when the top of the pancake looks cooked, flip and cook the other side. Continue this process until all your crempogs are cooked. If you are cooking for more than just yourself – yes I did eat that entire batch to myself – you can put the cooked crempogs into an oven, on a low heat to keep warm. Because these crempogs were cooked with grass-fed butter, I didn't want to add anymore unnecessary calories so I kept the crempogs simple with a nice helping of pure honey and they were delicious. The crempogs were fluffy from the buttermilk and weren't at all dry from the coconut flour, which can happen with coconut flour, so don’t be alarmed if you alter the above recipe and get a dry, crumbly mess – it’s happened to me too. Hope you all enjoy these crempogs as much as I did. Hwyl Fawr The Hungry Welsh Girl.
Here's a recipe and method for making your own Welsh cakes
Baking home made Welsh Cakes on a traditional Welsh Griddle.
This year we decided that we wanted to grow more of our own vegetables in our Scottish garden. So Hubby enthusiastically built more raised beds, sacrificing some of our lawn, as grass is over rated…
If you fancy treating yourself to an afternoon tea, why not make this yummy loaf cake? I call this loaf my Sunshine Cake as a lovely slice with a cuppa cant fail to cheer you up if you are having a…
Hummus….I love the stuff, well actually I am addicted to it! I eat it as a dip, dunking in carrot or celery sticks or as a side dip with salad or grilled meat. It’s a delicious snack, s…
Traditional Welsh Cake - a delicious treat!
It’s a complete coincidence that this recipe was next up on my blogging schedule given last Saturday’s big rugby game! I was recently given a copy of James Martin’s “…
Whether eaten with afternoon tea, as a late supper, round a fire while camping, or with butter and jam for breakfast, this welsh cakes recipe is adaptable.
Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else woul...
This is an adopted recipe and after trying it out, I must say I was very surprised on how good it tastes! Kinda homey. I don't dredge it with sugar before or after baking as I don't really need the extra bit of sugar. I used Wildflower honey.
10 quick and easy st davids day crafts for all the family. Choose from recipes, paper crafts, fabric crafts and patterns.
Thandai or Sardai is Holi special Indian Beverage.
12/04/2011 A taste of England : strawberries, english double cream and Welsh cake. Yum yum :) (and a cute Anthropologie bowl ^-^)
I don’t really like peas. (I am going somewhere with this) Most peas come frozen, and I am convinced that they just end up tasting like the plastic bag that they’ve been living…
Bara brith is a Welsh tea loaf, sometimes called “speckled bread”. It’s made with dried fruit, soaked in tea and sometimes with yeast. This recipe is a non yeast version but is re…
I know Christmas has officially arrived in my home when I can smell my Christmas Cake Cooking. I enjoy making my own Christmas Cakes and have done so for years. One year I baked 3, then decorated t…
This was another Scottish delicacy my husband asked me to make. I’d never even heard of Macaroni Pies until I relocated to Scotland and certainly have never baked this recipe until now. Howev…
Cupcakes for a nationally proud birthday girl!
Bara brith is a Welsh tea loaf, sometimes called “speckled bread”. It’s made with dried fruit, soaked in tea and sometimes with yeast. This recipe is a non yeast version but is re…
When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
Good things come to those who wait. No, I call bullshit. Good things come to those who are consistent, work hard and don't apply wishfully to too many jobs with the Queen. At least that's what I've discovered lately. More recently, I've tried to practice consistency and commitment in everything, including my job search; which I can actually say now that I've told my previous employer I'm leaving and I've accepted a shiny new job to start this Monday. Nothing comes easy. It really doesn't. You have to apply yourself in every aspect. Push yourself to do things even if you're tired. If you really want it, its down to you and only you to make it happen. Although there are some people that barely lift a finger and things magically happen for them. I've just never been that type of person. Not that I'm bitter or anything about that... When you hit those down moments, for me, food is my comfort blanket. Probably not the best habit, but I want to eat those foods that you feel good, feel better and feel happy. Sometimes this means pizza, sometimes we're talking roast dinner favourites smothered in gravy, sometimes it's a big ol' cookie... but other times, the mood strikes and I want the warm and cosy feeling that only a welsh cake can provide. These welsh cakes are the ultimate and authentic choice, the only recipe our family has accepted. The recipe has been adapted by my Grandma, the true Welsh cook, whose meals never ceased to fill me with those warm and cosy feelings. As did the warm Welsh cakes hot off the griddle. If you've never had a Welsh cake before, you are missing out. To some, they may not hit the spot, but to me, I can't stop at just 1. Or 5. They aren't quite a biscuit or a cake. Probably something between, like a jaffa cake is. They are spicy, fruity and doughy all the same time. They can be however small or big as you like, although they work best around 2-3 inches big. How do I bake Welsh cakes? There is no oven required for Welsh cakes. You'll just need a skillet, griddle or good non-stick frying pan. When the dough is made, roll it out on a floured surface and cut out your desired size of Welsh cake. I prefer the round scallop trim on these, purely because that's how my Grandma had always done them and it feels a bit extra too. But any shape is fine too, as long as you have a sharp edge to cut any fruits. To bake them, oil the skillet or frying pan and fill it up on a low-medium heat! Give yourself a bit of space between to them to allow you to flip them, but otherwise let them cook for a few minutes on each side. After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day. The gooey line doesn't mean they're underbaked or raw, it just means they are going to be soft when they come off the pan and still soft the next day. You want to cook them just until they are starting to go brown, like the ones in the photos. Ultimate Welsh Cakes Ingredients: 450g plain flour 1 tsp baking powder 1 tsp mixed spice 1 tsp cinnamon 225g butter 200g caster sugar 130g sultanas or mix of sultanas and raisins 2 eggs, beaten milk, to combine (50ml max) Directions Stir together the flour, baking powder and spices. Rub in the butter until you have breadcrumbs - no lumps of butter! Then add the sugar and stir to combine. Add the beaten eggs with a little milk to combine, add the milk gradually until the dough has come together. Don't add it all - it's fine if you don't use it all up. When you have a stiff dough, flour your clean work surface and roll the dough out until it's about a half an inch thick. If it's a little thicker, that's fine. Cut the dough into shapes and set to one side. Heat a greased griddle or frying pan on low-medium heat. When it's ready, place the Welsh cakes onto the hot pan and cook on each side for about 3 minutes, or until slightly golden and you still have a gooey line in the middle. Serve when warm and they will keep well in an airtight container for up to 5 days, but I can promise you won't be able to keep your hands off them...
These soft Welsh cakes are vegan and low-fat, made with applesauce instead of butter and raisins instead of sugar. Dust them with powdered erythritol and savour them with a hot cup of tea.
This easy party punch recipe is a hit with adults and kids. Only two ingredients and lots of flavor options. Serve it in a fun Minecraft Creeper punch bowl.
Good things come to those who wait. No, I call bullshit. Good things come to those who are consistent, work hard and don't apply wishfully to too many jobs with the Queen. At least that's what I've discovered lately. More recently, I've tried to practice consistency and commitment in everything, including my job search; which I can actually say now that I've told my previous employer I'm leaving and I've accepted a shiny new job to start this Monday. Nothing comes easy. It really doesn't. You have to apply yourself in every aspect. Push yourself to do things even if you're tired. If you really want it, its down to you and only you to make it happen. Although there are some people that barely lift a finger and things magically happen for them. I've just never been that type of person. Not that I'm bitter or anything about that... When you hit those down moments, for me, food is my comfort blanket. Probably not the best habit, but I want to eat those foods that you feel good, feel better and feel happy. Sometimes this means pizza, sometimes we're talking roast dinner favourites smothered in gravy, sometimes it's a big ol' cookie... but other times, the mood strikes and I want the warm and cosy feeling that only a welsh cake can provide. These welsh cakes are the ultimate and authentic choice, the only recipe our family has accepted. The recipe has been adapted by my Grandma, the true Welsh cook, whose meals never ceased to fill me with those warm and cosy feelings. As did the warm Welsh cakes hot off the griddle. If you've never had a Welsh cake before, you are missing out. To some, they may not hit the spot, but to me, I can't stop at just 1. Or 5. They aren't quite a biscuit or a cake. Probably something between, like a jaffa cake is. They are spicy, fruity and doughy all the same time. They can be however small or big as you like, although they work best around 2-3 inches big. How do I bake Welsh cakes? There is no oven required for Welsh cakes. You'll just need a skillet, griddle or good non-stick frying pan. When the dough is made, roll it out on a floured surface and cut out your desired size of Welsh cake. I prefer the round scallop trim on these, purely because that's how my Grandma had always done them and it feels a bit extra too. But any shape is fine too, as long as you have a sharp edge to cut any fruits. To bake them, oil the skillet or frying pan and fill it up on a low-medium heat! Give yourself a bit of space between to them to allow you to flip them, but otherwise let them cook for a few minutes on each side. After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day. The gooey line doesn't mean they're underbaked or raw, it just means they are going to be soft when they come off the pan and still soft the next day. You want to cook them just until they are starting to go brown, like the ones in the photos. Ultimate Welsh Cakes Ingredients: 450g plain flour 1 tsp baking powder 1 tsp mixed spice 1 tsp cinnamon 225g butter 200g caster sugar 130g sultanas or mix of sultanas and raisins 2 eggs, beaten milk, to combine (50ml max) Directions Stir together the flour, baking powder and spices. Rub in the butter until you have breadcrumbs - no lumps of butter! Then add the sugar and stir to combine. Add the beaten eggs with a little milk to combine, add the milk gradually until the dough has come together. Don't add it all - it's fine if you don't use it all up. When you have a stiff dough, flour your clean work surface and roll the dough out until it's about a half an inch thick. If it's a little thicker, that's fine. Cut the dough into shapes and set to one side. Heat a greased griddle or frying pan on low-medium heat. When it's ready, place the Welsh cakes onto the hot pan and cook on each side for about 3 minutes, or until slightly golden and you still have a gooey line in the middle. Serve when warm and they will keep well in an airtight container for up to 5 days, but I can promise you won't be able to keep your hands off them...
Making your own fish finger sandwich is the ultimate comfort food, and homemade fish fingers could not be easier to make. Don't forget the tartare sauce!
Waitrose is launching virtual cooking classes for children over the summer holidays. They will include learning new kitchen skills and whipping up new recipes.
Sharp cheddar, microbrewed ale and apple slices elevate this open-faced grilled sandwich to a chic dinner on the fly. A peppery watercress salad counters
Thus called because you mound them in craggy peaks to bake and hope they stay that way. My Mum made these a lot when I was growing up in Manchester and I think I also remember being taught how to make them in Domestic Science class at school - they are pretty much a no fail delight - very easy and nigh on impossible to mess up even for a beginner baker. They taste to me how I wished scones tasted - sweeter and more cakey and they cry out for butter and either jam, honey, lemon curd or even Golden Syrup - they are a mish mash blend of biscuit/cookie/cake/scone and are such a nice treat with a cuppa. The ingredients are simple: and the recipe I used is from "A Tale of 12 Kitchens" by Jake Tilson - family cooking in 4 countries, "every aspect has been created by artist and passionate cook Jake Tilson" - a fun and image filled book. Pre heat the oven to 375F. Have a buttered baking sheet to hand. THE INGREDIENTS: As usual I give the ingredients in weights as you get a more reliable result :) This recipe makes 8 medium sized cakes/buns 8oz white flour, unbleached preferably 5oz sugar preferably white 4oz/1 stick of butter (I always use salted Kate's but you can use whichever you prefer) 4oz sultanas/white raisins - I only had regular raisins so I used those. 1 large egg whisked with 2 tablespoons milk 1/2 teaspoon baking powder. Pinch of salt THE RECIPE: 1. Put flour, sugar, salt and baking powder in a bowl or the bowl of a food processor - chop butter in and either whizz in the machine or as I do because I love the process of baking - gently rub the butter into the flour with your hands until you get a mixture that looks like fine breadcrumbs thus: 2. Add the raisins and stir to distribute evenly. 3. Stir in the egg/milk mix until the dough comes together. 4. Using a fork pile into craggy heaps onto a buttered baking sheet - 8 piles should do the trick. (You'll see below I only have 4 because I try out the recipe cut in half first in case it doesn't work - plus there are only 2 of us and if I always bake the whole amount we will always eat the whole amount :) 5. Bake for about 12-15 minutes until golden brown Mine spread quite a lot which I was worried about at first because they weren't looking rocky enough for me but they tasted so good I didn't care and I will make them again the very same way. Do let me know if you make them and feel free to post pics of such on my Facebook page - HERE!! HAPPY BAKING
Corgis are such funny dogs! Corgi lovers know how funny these extraordinary creatures do! It’s just one of the many reasons we love our Pembroke Welsh Corgis so much! Here are 21+ Hilariously funny corgi memes. Have a good laugh! Let us know which ones are your favorite! #1 Look at it! #2 I made...Read More
