What does one eat in Wales? Butter so yellow it’s orange. Organic Welsh butter is the best I’ve ever tasted – rich, round, satisfying. Eggs from free range chickens with yolks so orange they are red. God they’re delicious – and of course in the U.K. everyone can poach an egg perfectly.
I can’t poach an egg to save my life.
Fish. A lot of fish. When in Wales one tends to eat a lot of fish. There’s also grass fed lamb and what’s known as Welsh black beef– also grass fed. Hiking through the meadows I envied all that luscious green grass on behalf of every American farmer and rancher suffering through this summer’s drought. The cows and sheep and horses seemed so content in Wales. Such a peaceful lot.
The one thing everyone eats in Wales are Welsh Cakes. It’s part of the culture. These aren’t exactly scones, nor are they English muffins, and they definitely are not Scottish oat cakes which even the livestock refuse to eat – with good reason! Eating a Scottish oat cake is like sucking on sand. Except maybe worse. I think sand is more palatable.
Welsh Cakes are little round griddle cakes, moist, tender, not too sweet, but just sweet enough. My husband fell completely in love with them.
Here’s a traditional recipe, translated from Welsh:
8 ounces self-rising flour, sifted
4 ounces (Welsh) butter, salted
1 handful sultanas (raisins)
3 ounces caster (superfine) sugar
Extra butter for greasing griddle.
Rub the butter into the flour until the mixture looks like cornmeal or breadcrumbs. Add sugar, sultanas, egg. Mix well. Form a ball of dough, adding a splash of milk if necessary for moisture.
Roll out the dough to 1/4 inch thick and cut into rounds with 3″-4″ cookie cutter. Heat up a heavy griddle, rub it with butter. Place the Welsh Cakes on the griddle, turning once. Cook 2-3 minutes per side. Each side should be caramel brown.
Eat plain or with jam, or dust with powdered sugar.