Sour cherry Welsh cakes
Chef Lisa Faulkner gives us a feast for our eyes and our palates in her Coastal Cottage series.
Lisa will be exploring the wilds of Wales and finding out about its local specialities in the kitchen. Set in a cottage in Pembrokeshire, today Lisa finds out how to cook Welsh cakes with her own cherry twist, before enjoying music from a traditional Welsh choir.
Serves: 18–20
Ingredients
250g plain flour
1 tsp baking powder
120g unsalted butter, diced
75g caster sugar, plus extra for sprinkling
70g dried sour cherries
1medium egg, lightly beaten
1 tbsp milk
Method
Sift the flour and baking powder into a bowl. Rub in the butter to form breadcrumbs then stir in the sugar and dried cherries.
Make a well in the breadcrumb mix, add the egg and milk. Stir to form a dough.
Lightly dust a work surface with flour and roll the dough to 5mm thick. Cut out rounds with a 7.5cm fluted cutter, re-roll the trimming and cut out more cakes.
Place a flat griddle or a large heavy-based frying pan over a low-medium heat. Once hot, grease it with a little butter or oil. Cook the Welsh cakes, in batches, for 3–4 minutes on each side, adjusting the heat if necessary so they are golden brown on the outside and cooked right through.
Remove from the griddle. Eat straight away with butter.
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