00:00:11[Music]
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00:00:28right I had to do the Welsh cakes as an
00:00:32Englishman I’ve never ever happened
00:00:33before I think they’re delicious they’re
00:00:35simple they’re humble it’s using
00:00:37everyday ingredients that you can get
00:00:39from any single corner shop and they’re
00:00:41delicious and I think they’re better
00:00:42than scones I’m gonna do the original
00:00:44recipe but I’ve done a little twist on
00:00:46it that I love I’ve kind of turned into
00:00:48afternoon sort of tea – 500 grams of
00:00:53self-raising flour add 250 grams of cold
00:00:56unsalted butter
00:01:01and add 75 grams of caster sugar
00:01:10one heap teaspoon of mixed spice and a
00:01:12pinch of salt what anyone can do this
00:01:18and just literally you can do it in a
00:01:20food processor of course but there’s
00:01:22something quite nice about doing it the
00:01:24way they would have done it hundreds of
00:01:25years ago you know I mean there you go
00:01:27right one egg just crack that in here
00:01:30about two tablespoons of milk you’re
00:01:34just gonna bring it together as a dough
00:01:36and then you know I’m gonna flavor it
00:01:38with just a hundred grams of currants
00:01:41like big handful basically the classic
00:01:44Welsh cake was about sort of back door
00:01:46cooking it was about the stuff the
00:01:47commodities the flour you know the dried
00:01:49raisins the mixed spice it was all there
00:01:51sitting on the shelves it was available
00:01:52to everyone I don’t want to really work
00:01:54it because then it will become sort of
00:01:57tough and chewy you want it to be short
00:01:59and crumbly you want to be crisp on the
00:02:01outside and then shatter in the middle
00:02:07I’m just going to rip a little bit off
00:02:09because I think it’s really important
00:02:10that you use a little bit like a
00:02:13thermostat I’m going to put it straight
00:02:15on the baked stone if it’s burning you
00:02:18know in about four four-and-a-half
00:02:20minutes you want it to be golden and
00:02:22beautiful you know if it’s black after 2
00:02:24minutes you know it’s too hot so you got
00:02:25calm it down so I’m just going to roll
00:02:26this out to about centimeter thick just
00:02:28a little bit of extra flour just so a
00:02:34nonstick let’s just check this one here
00:02:37yeah
00:02:38well as you can see that’s nuked so I’ll
00:02:40just turn that off it’s quite hard to
00:02:41sort of gauge it but on a regular sort
00:02:43of oven about a medium medium low heat
00:02:45on an even nice nonstick dry pan we
00:02:48great so I’m just gonna cut these out
00:02:52there’s something bizarrely fulfilling
00:02:54about making these he didn’t even put
00:02:57any butter or anything on there that’s
00:02:59the nice thing about the cast iron once
00:03:01it’s been used it sort of seals itself
00:03:03and becomes naturally a little bit
00:03:04nonstick which is why you must never
00:03:07clean them just wipe them so I’ll put
00:03:09these on they want about four and a half
00:03:12minutes on each side fold it over have a
00:03:16little shakedown okay it’s all that some
00:03:20double cream whisk it now the thing is
00:03:22like we don’t want to over whip it okay
00:03:26so I’ve only whipped it a second and
00:03:28it’s already done cream is essential
00:03:31silky melt-in-your-mouth thing the
00:03:34minute you take it over it gets like
00:03:36granular and horrible so be really
00:03:38careful
00:03:40you
00:03:44just pour that in TSP be generous it’s
00:03:48worth it so I’m just going to literally
00:03:50Marble it in which is nice for me Welsh
00:03:55cakes are a perfect example of how
00:03:57resourceful the Welsh were they take a
00:03:58few simple ingredients and they can make
00:04:00a beautiful little cake like this quick
00:04:02portable great for taking down the mines
00:04:05okay here we go
00:04:07we’re looking pretty good now and then
00:04:14what I want to do is turn this into
00:04:15perfect afternoon tea and what I’m
00:04:17meaning by that as an outsider is take
00:04:21this perfect little cake put my knife in
00:04:24here and open it up and I see what one
00:04:29of the nicest little mouthfuls of things
00:04:30I’ve had an afternoon tea in a long time
00:04:33and these bad boys
00:04:37[Music]
00:04:41then we get that lovely vanilla cream
00:04:47job it in here me and the crew will have
00:04:50these so quick little blackberry here
00:04:55[Music]
00:04:57beautiful right strawberry and of course
00:05:00a lovely little lid and the only thing
00:05:03to do really that’s polite with a cup of
00:05:06tea sort of push them down and make a
00:05:10little mini sandwich and that my friend
00:05:13is a very delicious delicate elegant
00:05:17clever clever little thing just like a
00:05:20little whoopie pie
00:05:26the whales you got it going on
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