Breakfast: Alun’s 100-Year-Old Welsh Cakes with Home-made Berry Jam
Serves: 8 cakes
For the Welsh Cakes:
- 500 g self-raising flour
- 75 g raw sugar
- 1 tsp mixed spice
- 250 g non-dairy butter, cold, cut into small pieces (I do love using butter, but must cut down!)
- 80 g goji berries (re-hydrated in boiling water first)
- 20 g raisins
- 1 tbsp pine nuts
- 1 extra large, free-range egg, well-beaten
- 2 tbsp home-made almond milk
For the jam:
- 2 cups mixed berries (frozen OK here)
- 4 tbsp agave or pure maple syrup or 4 tbsp raw sugar
- 85 ml water
- Sieve flour into a large mixing bowl. Add sugar, spices and butter pieces.
- Rub butter into flour using fingertips till mixture resembles breadcrumbs. You can do this in a food processor on the pulse setting. Then add goji berries, raisins and pine nuts.
- Make a well in the centre of the mix and add egg and almond milk. Using your hands, push mixture together to form a lump. Be gentle doing this, as you don’t want the mixture to become tough.
- Lightly flour the bench, and roll out the mixture to about a 2-cm thickness and cut circles about 8 cm in diameter.
- Place on a baking-paper-lined tray and refrigerate till firm.
- Make jam by placing berries, agave syrup or sugar and water into a medium-sized saucepan and gently heat. When berries and liquid are boiling, reduce to a simmer and cook till all moisture has gone, and berries are soft. Be careful not to burn. Use a fork or spoon to crush the berries while they are warm. Check sweetness and add more if necessary. Allow to cool.
- Heat up griddle pan or non-stick frying pan with no oil and add 3 or 4 cakes depending on the size of your pan. Make sure the pan is not too hot and the cakes don’t straight away turn black. They take about 4 minutes to cook on each side so it must be on a gentle heat. You need to turn them once while they are cooking
- Remove from the pan and allow to cool slightly. Split open and serve with non-dairy butter and some lovely home-made berry jam.