PRUNE WELSH CAKES
I came across an old recipe for Welsh griddle cakes and decided to replace the traditional sultanas with prunes I had in the fridge that needed to be used. I love using prunes in baking because they provide a lovely caramel sweetness. These will not disappoint at your next morning tea.
2 cups flour
5 tsp baking powder
175g butter
½ tsp salt
115g caster sugar
100g prunes, chopped
¼ tsp ground nutmeg
Zest of 1 lemon
1 egg, beaten
2-3 tbsp milk
1 Sift the flour and baking powder into a bowl. Chop the butter and add it in, rubbing with your fingers until you get a mixture resembling crumbs.
2 Mix in the salt, sugar, prunes, nutmeg and lemon zest.
Stir in the beaten egg and 2 tablespoons of the milk, mixing with your hands until you have a firm dough. Add more milk if it’s too dry.
3 Roll out the dough until it’s 1cm-thick, then use a cookie cutter to stamp out your cakes.
4 Heat a heavy frypan but keep it on a low heat as these need to cook through. Use a little oil and fry for 5 minutes each side or until golden and cooked. Serve hot with butter and jam.