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Thyme Welsh Cakes with Pomegrante Jam

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My first Welsh cake was in Scotland. Naturally.

My best friend at the time had the most amazing cook for a mum, and one morning; probably after a particularly rowdy sleepover, we were given these buttery, smooth, sweet stacks of happiness. Her mum was Welsh but somehow my friend had ended up looking ridiculously Italian. A natural tan is a mythical thing in Scotland.

  IMG_5902566 IMG_5913566I remember the Welsh cakes as though it were yesterday, and I’ve been thinking about recreating them for so long; but I can never bring myself to try to recreate recipes exactly. I’m too scared that I’ll ruin the memory.

But I had committed myself to cooking some real British classics, so I decided to a do a twist on this wonderful memory and spruce it up with some thyme – don’t ask me why – it fortunately worked wonderfully with the orange, brown sugar and pomegranate flavours.

Those pomegranates are a whole other story, perhaps when I’ve had a couple of wines I’ll let you in on it!

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Let’s get down to Biz-nis

For the Welsh Cakes – Firstly don a Dragon related item, preferably in the shades of Green, red and white.

You ready? Good! Let’s do this.

Ingredients:

125 grams plain flour
120 grams whole wheat flour
65 grams brown sugar
2.25 teaspoons baking powder
.25 teaspoon salt
1 teaspoon ground cinnamon
.125 teaspoons of freshly ground nutmeg
65 grams butter (unsalted and just below room temperature)
1 egg beaten
4/5 tablespoons whole milk
Thyme 2 stalks
Orange zest
Dried peel

Method:

Sift the flours, sugar, baking powder and spices together in to a bowl or on to a clean counter top.

Cube the butter, and pinch into the flour mix. Literally pinch the butter into the flour. Midway through; halfway to doughville, add the thyme leaves (not stem) and peel. and continue punch and lightly kneading until a dough is formed.

Roll the dough out to a 1.5 cm thick round and use a round cookie/scone cutter to cut out to your preferred size. Each time you re-roll the dough, make it slightly thicker. By a mm or two at most, every time you roll the rising agent becomes less effective.

Heat butter (or oil of some low flavour at a push!) in fry pan over a medium/high heat.

Cook for 3/4 minutes each side or until golden.

IMG_5852666Pomegranate Jam

1.5 pomegranates worth of fruit (discard the outer)
Juice of half a blood orange
0.25 of a cup brown sugar
0.25 cup of water

Add all the ingredients to a small saucepan, heat on a medium heat stirring consistently until bubbling. Reduce to a low heat and cover, add more water if needed. Stir every so often until mixture is thickened, remembering that it will thicken as it cools as well.

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