Traditional Welsh cakes recipe
by Kathryn Gunter, The Market Bakery, Abergavenny
“Hello, my name is Kathryn Gunter, and I run The Market Bakery which is situated within Abergavenny market. We are a very traditional bakers, providing a wide selection of breads and homemade cakes, including Welsh cakes, Bara Brith and Teisen Lap.
The Market Bakery is very family orientated, and I run it with help from my sisters and niece. I was born in Abergavenny and live within the town. Abergavenny is the gate way town to Wales, and is surrounded by three beautiful Welsh mountains – the Skirrid, the Blorenge and the Sugar Loaf.
A lot of tourists that visit Abergavenny are coming to Wales for the very first time, and very often have never tasted a Welsh cake before. It’s so exciting for me when people sample them straight from the griddle. To see their faces light up with delight makes me very happy.”
8 oz self raising flour
2oz castor sugar
4oz margarine or butter
1 or 2 handfuls of sultanas
1 or 2 eggs depending on mixture
(makes around 10-12)
- Sieve flour into bowl, then add margarine or butter, rub in finely together.
- Add sugar and sultanas and mix.
- Add 1 egg and mix. The consistency needs to be bound together, so if too dry add another egg.
- Roll out on a floured board, to about a quarter inch thick.
- Cut using a 2 inch (approx) cutter, then cook on a greased pan, or bake stone, on a medium heat for about 4 to 5 minutes each side.
- The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye - too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).
- Once cooked dust with castor sugar and enjoy.