Welcome to your monthly slice of #FoodHeaven: Feed Me.
Hello, hello fellow foodies, welcome back to another delectable edition of #FeedMe! The column where I - Christie Heaven - will be filling my face with the most mouthwatering treats that South Wales has to offer.
Okay so, I’ll admit that the baking bug has well and truly bitten me. Building last month’s scrumptious stack, pancake by pancake, opened a whole new window to satisfying this foodie and now I’m hungry for more!
This time of year is when my heart bursts with love for this green, green grass of home. Daffodils are budding, I feign enthusiasm for the rugby and I think a LOT about Welsh cakes. There’s heaps of Welsh pride bound up in those round, currant-studded, scone-like slivers, and I wanted to do them justice! #WelshWondersOfTheWorld
As a child, I might have sacrilegiously nibbled around the currants, discreetly discarding them, wishing they would reincarnate as chocolate chips. But times and tastebuds move on, and I have since fully embraced their fruitiness. These patriotic treats have been delighting taste buds for the last century or so, whether ‘cwtched’ into coalminers’ pockets for their afternoon brew, or enjoyed by my fellow country folk, family and friends who proudly celebrate Saint David’s Day every year. #CymruAmByth
I’ve made a fair few Welsh cakes in my time and you’ll find hundreds of recipes on and offline, all claiming to be best. However, at the heart of them all, you have a rich, firm dough, which is rolled, cut and then cooked on a hot-plate or griddle. A few minutes on each side and a wondrous smell in your kitchen will reward you with a golden brown cake that is only bettered by dousing in sugar. Best served warm and with a cup of tea, the heavenly, buttery crumbs will have you singing the Welsh national anthem, backwards, with glee! Just don’t try singing with your mouth full!!
Try making them for yourself, these sweet treats are a delight wherever you are in the world!
Video filmed and edited by: Shannon Heaven
Tags: Feed Me