Breakfast: Alun’s 100-Year-Old Welsh Cakes with Home-made Berry Jam

Breakfast: Alun’s 100-Year-Old Welsh Cakes with Home-made Berry Jam

Ovo-vegetarian

Serves: 8 cakes

Ingredients

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

Method

  1. Sieve flour into a large mixing bowl. Add sugar, spices and butter pieces.
  2. 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.
  3. 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.
  4. Lightly flour the bench, and roll out the mixture to about a 2-cm thickness and cut circles about 8 cm in diameter.
  5. Place on a baking-paper-lined tray and refrigerate till firm.
  6. 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.
  7. 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
  8. Remove from the pan and allow to cool slightly. Split open and serve with non-dairy butter and some lovely home-made berry jam.