Welsh Cakes (puritans look away now!)
1lb self-raising flour.
8oz butter
8oz granulated sugar, and a small amount of caster sugar to serve
8oz sultanas (chopped - you're supposed to use currants but I find them gritty)
1 tsp of mixed spice
1/2 tsp salt
1/2 tsp of vanilla extract
2 large eggs and a drop of milk
Rub the fat and flour together until crumbly and then add all the other ingredients except the eggs and milk and vanilla. Mix thoroughly, and then add the eggs and vanilla. Add the milk slowly while mixing, to get the right consistency. The mix should not be too sticky..
Roll out - to about a quarter of an inch - and cut into rounds about 2" across. Cook on a bakestone (or griddle or hot plate) and turn once when brown. Dust with a little caster sugar mixed with cinnamon while they are still warm to serve.
My fave lamb recipe is this one
Oen Cymreig a Mel (Welsh Lamb with cider and honey)
4lb leg of Welsh Lamb
2 sprigs of rosemary
6-tbsp. Welsh honey (the clover honey is the best)
Salt and freshly ground pepper
½ pint cider
Set oven to 400 F. Place the leg of lamb on foil in a roasting pan (or the honey will ruin your pan!) . Brush with 4 tbsp. of warm honey and season with salt and pepper. Place the sprigs of rosemary on top of the joint. Draw up the foil to form a tent and roast for l5 minutes. Lower the heat to 350 F and continue roasting for l ½ hrs. until the juice just runs pink or longer if preferred well done (I hope not!!!!). Open the foil to crisp and brown the skin for the last 20 minutes of cooking time. Remove the lamb from the oven and keep warm. 2.Pour off the fat from the pan and make the gravy from the meat residue, adding half a pint of cider and 2 TBS of honey. Reduce to two thirds volume by boiling. Serve with roast potatoes, vegetables of your choice and mint jelly.
Enjoy, and if you can put a vase of gorgeous daffodils on the table, all the better.
Love
Marmite xx
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