Have you ever had a Welsh cake before? If not, you’ve been missing out. This traditional treat of Wales, often called bakestones, has been loved since the late 19th century when sugar, fat, and other sweet ingredients were added to this griddle-cooked cake.
Served both hot and cold, these cakes are a bit like a scone, pancake, and cookie rolled into one, all the while being unique in both taste and texture. They feature similar ingredients of scones while being cooked in the same manner as a pancake on a griddle and look like little cookies.
Welsh cakes are regarded as treat reserved for special occasions, for they take time to craft. Made by hand, there aren’t very many commercial bakeries that produce them anymore. The only one local to me I know of is the little cake shop in Betws-Y-Coed. And obviously with lockdown restrictions in place and not being able to travel, I'm missing my little trips down there very much. Therefor I decided to make my own.... which by the way are amazing!
Hungry for more? Keep reading to discover more about Welsh cakes!
Welsh Cakes History
Once upon a time, Wales was known as the largest producer of coal. The men would go off to the coal mines while the lady of the household would prepare Welsh cakes. These would be served with afternoon tea. Children were also given these delightful griddle-cooked cakes to take along with their lunches for school.
Because Welsh cakes are rather durable and easy to tote, they became quite favoured among the coal miners. They could easily be stashed in a coat pocket, perfect for bringing cheer to a dismal day in the mines.
Soon though, life would change for the people of Wales. The world began to modernize, even in this quaint and charming Celtic country. Mining faded out and big business boomed in. Suddenly, the time and devotion to crafting special treats like the Welsh cake faded away.
But, with this lovely recipe we can change that, right guys???
250g Self Raising Flour
85g Caster Sugar
1Tsp Ground Cinnamon
1 Egg (whisked in a jug)
Now before I go on, I've gone super traditional on you all and used lard in my recipe. A lot of modern day recipes no longer use lard and solely use butter, whereas the older recipes only use lard. After a few trial and errors and tweaking I find the lard a must as it really adds to the melt in the mouth texture of traditional welsh cakes. However if you do not want to use lard, just use 110g Butter altogether ok?
Secondly a lot of recipes use granulated sugar, however I found the texture to be quite grainy and not the melt in the mouth texture I was looking for therefore I have only used caster sugar in my recipe.
Chocolate fudge (Nom nom nom!! My fav)
-Replace 75g of raisins for:
35g Fudge chunks
40g Dark chocolate chips.
Cranberry and white chocolate (perfect for Christmas gifts!)
-Replace 75g raisins for:
35g Dried cranberries
40g White chocolate chips.
Double chocolate (The kids Favs!!)
-Replace 75g raisins for:
35g Milk chocolate chips
35g White chocolate chips.
As always with my recipes if you try them at home, please feel free to email me your photo's. I love to see my recipes being enjoyed in the homes of others and by their families too. Enjoy and much love, Steph xxx
As I mentioned in my previous recipe blog, I have a newfound love of making sweet breads & dough. So much so that I refuse to buy store bought pizzas for the tribe anymore. Opting instead for making our own. Not only is it 110% more delicious but it is really rewarding to making it all by hand. The children love them and enjoy the process of putting their own tomato puree and toppings on. It's a family event and one we thoroughly all enjoy.
Not only is all of the above enough inspiration to make your own, but it is also highly cost effective to make your own too. Averaging roughly half the price of store bought pizzas and and an amazing quarter of the price of a family dominoes. Win win if you ask me.
Making the perfect dough isn't a science exactly however the magic all occurs with the amount of effort you put into the preparation of the dough. It is a perfect recipe to do when you need to exert some excess stress as you literally have to beat the life out of your dough to help it proof perfectly.
500g Strong white flour
1 x 7g sachet of yeast
300ml warm water
2Tbsp olive oil (garlic olive oil is yum in this too!)
As always with all of my recipes, feel free to email me some photos. I love adding your photos to my blog and seeing my recipes being enjoyed in your homes by your families. Much love-Steph xxx
One of my favourite things to bake just lately has been bread dough, nothing quite beats the smell of freshly baked bread filling the hallways of my home. There's a secret satisfaction to be had in enjoying home baked goodness and partaking in the therapeutic practise of baking. I've thoroughly enjoyed home made pizza dough & making fresh pizza's with the tribe as well as making some seeded loafs and crusty cobs.
This recipe came about as last week I was wondering what to do with my jam as I still had plenty left but it was nearing its use by date. Hopefully you all had a chance to read my jam recipe last month? After a little googling I came across a style of sweet bread called bakba, so I decided to use my own dough recipe, tweak it a little and henceforth created this beautiful sweet blueberry bread. I've enjoyed mine for breakfast with peanut butter or more blueberry jam for sweetness overload!
It really is satisfying to me that once this was baked, I knew I'd created something special as it looked, tasted and smelt divine. But also knowing even the jam was homemade by myself bought me a feeling of pride and contentment, especially when seeing it enjoyed by my family. I even wrapped a few slices up and gave it to my mum to have with her mothers day breakfast.
500g Strong white flour
7g pack of yeast
300ml of warm water
1 Tbsp of vegetable oil
4 Tbsp of caster sugar
6 Tbsp of blueberry Jam
The secret to making a good dough that will rise nicely, really is in the method. If you put the effort in at this stage I pinky promise it will pay off later on.
Mix flour, yeast and sugar together in a mixing bowl and make a well in the centre once done.
In a jug mix your warm water and vegetable oil.
Pour your vegetable oil into the well and thoroughly mix it into your dry mix.
Once all in combined, empty your dough mix out onto a lightly floured surface and beat/knead it. This is the most important part. You really want to give it a good battering, the only way I can describe my technique it to say using a fist drive your hand into the ball almost squashing it as you're rolling it forward, then roll it back towards yourself and repeat the method. Do this for at least 5 minutes.
Once done place the ball of dough in your mixing bowl again and cover with clingfilm.
Leave the dough to sit/rise for at least 60-90 minutes.
Once done, remove your dough from the bowl, it should have risen nicely and be sticking to the side of the bowl, this is normal and shows your bread is ready. Beat/knead it once more for a further 5 minutes on a lightly floured surface.
Let sit on your surface for 10 minutes before rolling out your dough into a rectangle shape.
Spread your jam mixture on top of your dough and then roll your dough into a log like shape. Please make sure your surface was thoroughly floured as you do not want your dough to be sticking to your surface at this point!
Once you have a log shape, cut it in half length ways and then twist both lengths together into a sort of plait before placing your sweet bread into a 2lb loaf tin.
Bake in the oven for roughly 30-40 minutes until lightly browned on top.
Let your bread cool before removing from your tin and slicing.
This should make 12 slices, as always nutritional information is below followed by further baking tips.
Calories per slice 182
I think next time I make the blueberry bread I'm going to add a nice icing glaze to the top of my bread once it's cooled to make it almost like a jam swirl pastry type bread if that makes any sense whatsoever haha. You can use pretty much any jam for this recipe, I imagine raspberry would be quite moreish!!
You could also use Nutella (which I am going to do next) on this bread to make a lovely Chocolatey swirled bread, which I reckon will be amazing and the kids will love it!!
As always, if you make this recipe in your own homes, please feel free to email me your opinions on it and any pictures of your bakes. I always love to see my recipes come to life in other peoples homes and being enjoyed by their families. Enjoy and much love Steph xxxx
Carrot cake is without a shadow of a doubt one of my favourite cakes. To be honest at this point in life, I LOVE alllllll the cakes. Seriously though, pre pandemic, if I went out for a coffee with friends and carrot cake was on the menu, I'd have to buy it.
I've been messing about with various recipes and getting creative at home to try and make a carrot cake with a higher protein content and a better nutritional value than the usual carrot cake or shop bought cake. I'm hoping with this recipe I've cracked it and fingers crossed you guys agree.
I've substituted any butter or oil for coconut oil and added a full pot of vanilla Greek style protein yoghurt for added moistness and obvs protein! My recipe also contains the added delight of desiccated coconut and rather than your usual cream cheese icing, my very own iced coconut topping.
The recipe is pretty simple and can be used in a 2lb loaf tin or an 8" round cake tin.
2 large carrots grated
2 large eggs
1/2 cup melted coconut oil
1/4 cup of shredded coconut
200g plain high protein Greek yoghurt
1/2 cup raisins
1/4 cup of chopped walnuts
1/4 cup dark brown soft sugar
1/4 cup caster sugar
1 tsp cinnamon
pinch of Chinese 5 spice
1 1/4 cup of self raising flour
The method is also really easy.
add all ingredients except the flour into a mixing bowl and combine thoroughly, then add the flour and combine before putting in your desired cake tin and cooking in the oven at 180c for 40-45 minutes until a skewer inserted into the centre comes out clean.
1/4 cup of coconut oil
100g icing sugar
4 tbsp desiccated coconut to sprinkle on top
Melt coconut oil and combine with icing sugar before pouring on top of your cake and then sprinkling with the coconut. Leave to set completely before serving. Again with all of my recipes, if you give this a go, please email me your result. |I love to see your bakes and my recipes being enjoyed in your homes by your tribes.
Fun fact for you! National Carrot Cake Day is on February 3. Carrots contain a natural sweetness that’s just perfect for cake. Many historians believe the cake originated in the Middle Ages when sugar and other sweeteners were scarce. (Carrots were used as a substitute.)
Nutritional values are as follows, this cake makes 8 portions
One to ever broaden my horizons with new experiences and experiments, I've discovered a new found love of making my own jams!!
It never really interested me before because it seemed like waaaaay too much effort when I can go to Asda and buy a 28p smart price jar of jam. Without the need for sugar thermometers and my kitchen turning into a gloopy stained mess.
Turns out it's actually quite easy to make the perfect jam at home. Not only that but there is a silent satisfaction in knowing you've produced something quite spectacular all by yourself. I actually stumbled upon the idea of making my own jam completely by mistake. I'd made a cherry and pear crumble one evening and there was lots of fruit & juices left over and me being me ( I hate food waste) decided I could use the left overs for something.
This is when I came across a simple jam recipe and put it to the test after making a few tweaks here and there. Completely by chance it produced the most delicious cherry and pear jam that I had on toast the next morning. Never one to be fully satisfied and forever pushing my own creative boundaries, I then went on to make a blueberry jam, a raspberry jam and a strawberry jam. Without a shadow of a doubt, the blueberry is my personal fav! I have it with toast, cinnamon bagel thins, in my porridge and with Greek yoghurt and granola.
I love it so much so, that I've just made my second batch in as many weeks. More surprisingly to me was that because they're made with fresh fruit (and I try to use as little sugar as possible as I feel there is already plenty of natural sugars in the fruits as it is) they're actually really low in calories with roughly 15 Cals per tablespoon.
To make the jam you literally only need two ingredients.....
450g of one of the following fruits of your choice..
4 tablespoons of sugar.
The reason I have only suggested berry fruit is that they have natural pectin in them which lessens the need for any additional ingredients and therefore makes this a more natural and wholesome jam. I adore knowing there's no additives or nasties in this, it makes my heart happy. Many fruit jams are made with the addition of pectin for thickening. Jam without pectin is a little softer and a little looser than store bought jams.
Whilst it only has two ingredients, the secret to perfecting jam really does rely on the method- that is where the magic happens guys. Firstly- Put a table spoon in your freezer. Trust me.
If you decide to give my recipe a go and make your own jams, please feel free to email me your makes, I always love seeing them.
So... As most of you know it's been a tough few days in our home. We're a bit topsy turvey and upside down as a family. But I know we'll get there eventually. It is in the hands of the universe now.
One thing I always lean to when I'm stressed or upset is angry cleaning or baking. I tend to shut off from the world and keep as busy as possible. Whilst it's a negative in the fact I don't stop to acknowledge my pain or feelings, I just power through them numbly. There is a positive to it also, my house is gleaming- Mrs Hinch would be proud!! And my baking tins are full.
I'm stupid excited to share this recipe with you guys as I'm a sucker for blondies & brownies. My blondie recipe is live- you can find it here... Fool Proof Blondies - TheWarriorLady However I have no brownie recipe as such on here yet (except the amazing vegan ones... Steph's Vegan brownies - TheWarriorLady )
I like to tweak recipes and have a play with the ingredients etc in my kitchen, so all I have done with this one is slightly tweak my super easy blondie recipe to switch it over to the dark side. Concocting this deliciously naughty recipe. Gooey, fudgy, chocolatey, Bueno pack brownies topped with a white chocolate swirl topping. Food porn at it's finest, if I don't say so myself.
As with the majority of my bakes, I've used my beloved 20 x 20cm Pyrex deep dish, greased and lined with baking paper. This recipe is to be baked in the centre of the oven at 160 degrees for 40-45 minutes. Then I would recommend leaving it to cool, before placing it in the fridge overnight. This makes it so much easier to slice your portions and they're nice clean slices not sticky crumbly messes.
300G Caster sugar.
150g Dark chocolate, broken into chunks.
3 Large eggs
210G Plain Flour
30G Cocoa powder
4 Kinder Bueno bars, broken into 1 piece portions.
1 Heaped Tablespoon of white chocolate spread.
Again as with all my recipes, please feel free to email your baking pictures at firstname.lastname@example.org. I love seeing other families getting enjoyment out of my recipes too. Much love and stay safe, Steph xxxxx
Christmas is not Christmas without some traditional home made shortbread. These are perfect in your biscuit tin gift box, but they are also a lovely side dish for a boxing day buffet or a cheeseboard. One of my personal favs is to add dried cranberries instead of orange rind and make a wreath out of the stars by sticking them together with a small amount of icing. This makes a perfect centre piece for a cheese board. The tribes favourite is to drizzle them in chocolate. A more festive way would be to have cinnamon spiced shortbread by mixing your sugar for coating them with cinnamon.
Shortbread is one of the most famous Scottish cookies. It is eaten around Christmas and is also an essential part of a traditional Scottish New Year (called Hogmanay). The success of a "shorty"—the Scottish nickname for shortbread—is to handle the dough with care and work it as little as possible. Do not pound or knead it heavily and make sure your hands and the equipment you use are cold. If you overwork the dough, too much gluten will develop, the butter will melt, and your crumb will be either too chewy or too tough. A successful shortbread is light and crumbly, with a dense, buttery taste. These traditional Scottish treats have very few ingredients, which is why using the best butter you can find is important.
2 tbsp icing sugar
75g caster sugar
2 tbsp water
1/2 tsp cinnamon
250g plain flour
1 tbsp orange peel
I've included images below of all the ways these shortbread biscuits can be decorated or used in a festive way, if you give these a go, do please let me know or share a picture to my email address email@example.com and I will give your bakes a feature below also. Happy baking - much love, Steph xxx
Another perfect Christmas gift is a mini cream tea gift box, consisting of a variety of scones, speciality tea bags (bought off eBay or a mixed box of pukka teabags) and mini jams, which I usually buy from home bargains. I think they're like 29p per pot? Again wrap with Kraft paper or store in a small wicker hamper.
I usually do the following 3 flavours for my cream tea boxes...
Cherry Scone (my best friends fav!)
2 of each with 3 mini jams and a few teabags. Perfect!
Or another idea is hosting an afternoon tea party as a Christmas get together with friends, just a regular afternoon tea with a Christmas twist. So mince pie scones, Christmas cookies, Mince pies, turkey and cranberry sandwiches, beef and horseradish sandwiches, Christmas tree shaped nachos with cheese and chutney dips. Obviously you can have any treats you want at your afternoon tea, the above are just festive ideas.
This recipe is really easy, one you could get the kids involved with too as it's quite a handsy recipe at times, involving finger movements, rolling, cutting and kneading. So perfect for developing them fine motor skills.
A recipe will make anything from 8-12 scones depending on the size of the cutter you use. I go for a medium sized, so my personal batches usually make 10 scones.
350g Self raising flour
1 Tsp baking powder
85g Stork (cut into cubes)
3 Tbsp caster
1 Tsp vanilla extract
Line a baking tray with baking paper.
1) In a bowl place self raising flour, caster sugar and baking powder and mix.
2) Add butter and rub into the flour mixture using your finger tips until the whole mixture resembles bread crumbs.
3) In a jug mix milk and vanilla.
4) Make a small well/hole in the centre of your flour mixture and pour in your milk mixture.
5) Combine thoroughly until you have a dough consistency.
6) Lightly flour a work surface and a rolling pin.
7) Place your dough on your prepared surface and roll out so about an inch thickness, the tops don't have to be perfectly smooth as this adds to the texture and character of the scones.
8) Using a round cutter (I use one with a bumpy edge if that makes sense) Cut out your scones and place on your lined baking tray.
9) Brush the top of each scone with a little milk and bake in the oven for 10-12 minutes until risen and slightly golden on top.
Nutritional information below per scone if your recipe is making 10 scones.
250g Self raising flour
50g unsalted butter
1/2 tsp baking powder
1/4 tsp salt
30g caster sugar
85ml milk (plus extra for glazing the tops.
Method pretty much as before except add milk, brandy and mincemeat to the mixture together.
Welcome to the month of home baked gifting goodies. This is the first of many November Christmas bakes.
Once I've said a sad farewell to October 31st, in comes 1st November all jingle bells and whistles. Unpopular opinion incoming - I hate Mariah Careys/All I want for Christmas is you. My ultimate favourite Christmas tune is Brenda Lee - Rocking around the Christmas tree. And any old classic covered by Michael Bublé. I adore all the old classics. What's your favourite Christmas tune??
So one of my many homemade gifts that I like to gift at Christmas is a brownie/blondie box. Packaged nicely in a Kraft brown box with twine and a homemade gift tag. Usually I'll put it in a Christmas eve box with Hot Chocolate and facemasks for the ultimate girly gift box. I just feel goodies like this really add a personal touch at this time of year, you've put time and effort into it so to me it means so much more. Plus Christmas is one of the no1 foodie seasons where you can experiment and cook up all sorts of good bakes and hearty foods.
This recipe is a nod to one of my favourite biscuits The Jammie Dodger and these are always an absolute hit with my friends and family. They are so yummy, the sponge is sweet from the white chocolate, the biscuits are delicious of course and the extra bits of jam are definitely the best bit.
I bake them in the oven on 160C fan for 30 minutes until they are golden brown all over. Using a skewer inserted in the centre doesn't give a clear indication that they are done because blondies are meant to be gooey and almost a little undercooked. Blondies are the white chocolate version of brownies and they are not like cake. They are super squidgy and gooey. They will also set more as they cool down so wait until they are fully cooled before you remove them from your baking dish. I usually bake them of an evening, leave them to cool, then pop the whole baking tray in the fridge before going to bed to allow them to set overnight before I cut/portion them.
I use my staple 20cm x 20cm Pyrex glass baking dish, lined with baking paper.
300g Caster sugar
150g White chocolate broken into chunks
3 Large eggs
1 Tsp Vanilla extract
225g Plain flour
3 Tbsp Strawberry jam
8 Jammie Dodger biscuits (7 for the recipe and 1 to have with a brew whilst waiting for your blondies to cook!)
1. Pre heat your oven to 160c and grease and line a 20 x 20 baking dish.
2. Melt the butter and sugar in a pan on low heat.
3. Once the butter has melted, take the pan off the heat and add the white chocolate.
Leave it for a couple of minutes to melt then stir together. Leave the mixture to cool for 5 minutes.
4. Break the eggs into a bowl and then add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract.
5. Add the flour and whisk it in, then pour the mixture into your lined baking dish.
6. Swirl your jam through the mixture with a knife.
7. Press a couple of broken up pieces of Jammie Dodgers into the mixture so you cant see them, then place a few whole ones on top and a few extra blobs of jam for good measure.
8. Bake the blondies for around 30-40 minutes depending on how gooey you like them. Remember if they look too gooey in the middle, they WILL continue to cook once removed from the oven and won't be as gooey. Again blondies are the white chocolate version of brownies and not like cake so they are meant to remain slightly gooey.
9. Wait until they are completely cooled to remove them from the dish and portion them. Store in an airtight container or fridge and eat within 5 days.
Enjoy guys xxx
For the calorie conscious, look away now. Nutritional info as always below.
Makes 9 portions, nutritional info per portion is...
Afternoon tea darlings?? I'm a sucker for a good scone (pronounced scone as in gone!!) with some clotted cream and raspberry jam. My ultimate fav scones to bake are cherry scones. I just cannot get enough of them and my best friend jade is a fellow cherry scone lover and is always made up when I've baked a batch. Though it has been a while. What is your favourite flavour scone?
Now have you ever tried a savoury scone? This time of year, everybody seems to be making homemade soups. And what a better partner to go with a nice bowl of wonderfully warming soup, than some freshly made cheese scones? Trust me, they're cheesy peasy to make too! A good one to get the little ones involved with as it requires a lot of handy work. So is great for kids who like to get messy and will really help them to develop their fine motor skills whilst having fun too.
225g of self raising flour.
120g grated mature cheese.
1 Tsp of cayenne pepper.
1 Tsp of baking powder.
55g butter sliced into chunks.
90ml of milk. Plus 1Tbsp for glazing.
1) Mix all dry ingredients together in a bowl and then add the cheese. Mix cheese through, thoroughly.
2) Add butter. I'm lazy so didn't chop mine as such but instead put it in, in blobs! As shown in picture below. Using your fingers rub the butter in with the flour mix until the mixture resembles bread crumbs.
3) Add Milk 45ml at a time taking care not too over mix. Your mixture should come together at this point to form a nice dough.
4) Sprinkle some flour onto your work surface and roll your dough out to about an inch thickness and then using a cutter or glass rim, cut out your circles and place on a baking tray lined with baking paper.
5) Brush the top of each scone with a little milk and then sprinkle a tiny bit of cayenne pepper on the top of each one, before placing in a preheated oven at 180 degrees for 15 minutes until well risen and slightly golden on top.
Viola!! Perfect fluffy savoury scones with cayenne and cheese. Yum Yum Yum.
Nutritional info as below per scone. This recipe made 7.
Welcome to my recipe page....
I have a massive sweet tooth, I'm usually the girl checking out the dessert menu in the restaurants first and fock it lifes to short!! Anyone who knows me knows I love to cook/bake so on here I'll be sharing my recipes with you guys. My staple bakes are....