Who else is excited by the return of The Great British Bake Off? Me, me, me! Though I’m the only one in our house who watches it. My husband nicknames it “The Great British XXXX Off” but who cares? I love it and enjoy baking recipes from the accompanying book. Series 5 this year is no exception and I was pleased to get my hands on a copy of The Great British Bake Off Big Book Of Baking!
There are lots of interesting and innovative recipes in the book but sadly some recipes are repeated from the very first book The Great British Book Of Baking. To those who have just got into the series this is fine but for me who has followed GBBO from the very beginning you do feel a little bit cheated.
One such recipe was the one for Welsh Cakes. I have previously blogged about Welsh Cakes as I adore them in a post about Welsh Baking on our holiday in Ceredigion last year. To me, they are utterly addictive and the rest of my family feel the same. I first tried them when I was a student in Bangor back in the early 1990s and have loved Welsh Cakes ever since.
So as it was my daughter’s GCSE results day I wanted to make Welsh Cakes for breakfast as a special treat. They were simple to make: cubes of butter rubbed into sugar and plain flour with a hint of mixed spice added for flavour. Currants or raisins are then added along with an egg yolk and milk to turn them into a dough.
After the dough is made you roll out the dough on a floured work surface and cut out circles with a fluted cutter. Then, when you are ready you cook them on a griddle or flat frying pan. You usually cook them for about 2 minutes or so each side so they are golden brown. The Welsh cakes puff up a little when they are cooked.
As soon as my kids realised I was making Welsh Cakes they flew downstairs. I couldn’t cook them fast enough, it’s like Pancake Day in our house. They definitely are addictive! I got about 18 cakes out of the dough and when I got ready with the camera I found they had disappeared!
Happy Baking! Or should I say Pobi Hapus?
Love Sam xx