RECIPES
LOCK DOW N DISHES GOOD ENOUGH TO STAY IN FOR
Looking for light relief in lockdown, many of us turned our hand to cooking. Here are some of our community's favourite food recipes. by
KIT RUSH
Mamgu Welsh Cakes – Dr Bawn ‘Picau ar y maen’ INGREDIENTS:
METHOD:
• 225g self-raising flour • 8 0g salted butter plus about 40g of lard (or 115g butter) • 50g caster sugar, plus more for dusting over • 70g raisins (or you can substitute sultanas or currants wholly or as a mixture) • 1 level tsp of mixed spice • 1 large egg, beaten with about 30ml milk
1 Rub the flour, spice and fats together until it forms breadcrumbs. 2 Stir in the dried fruit and the caster sugar. 3 Make a well in the middle and add the eggy milk mixture slowly, mixing bit by bit to form a ball of dough. It shouldn’t be too dry, nor too sticky- if it is, either add a little more flour or milk. 4 Sprinkle flour on a work surface and roll out the dough with a rolling pin to about 1cm thick.
5 Use a pastry cutter to cut circlestraditionally, these cakes are about 7cm in diameter. 6 Unless you have a bakestone or a griddle (a ‘maen’ in Welsh), these can be cooked in a heavy-based frying pan (though will burn in a lightweight nonstick pan). Heat a very little more butter and fry for a few minutes both sides, leaving the middle cooked but soft. 7 Allow to cool then sprinkle with caster sugar. Store in an air-tight container.
The Exonian 2021 73
