Bakestones (Picau ar y maen/Welsh Cakes)

Melt in your mouth Welsh Cakes- the perfect accompaniment to a hot cup of tea. Preparation time: 10 minutes Cooking time: 10-20 minutes Serves: 10 Difficulty: Easy Ingredients 50g/just under 2oz/1/4 cup of butter 50g/just under 2oz/1/4 cup of lard 225g/8oz/just under 2 cups of self raising flour 85g/3oz/just under 1/2 a cup of caster sugarContinue reading “Bakestones (Picau ar y maen/Welsh Cakes)”

Cranachan

This deliciously light, easy-to-make dessert of fresh raspberries, heather honey, rolled oats, whisky and cream is quintessentially Scottish. Ingredients 4-5 tbsp medium rolled oats 300g/11oz/2 1/2 cups of fresh raspberries 40g/1.5oz/3 tbsp caster sugar 400ml/4dl/3/4 pt/1 3/4 cups of double cream 3-4 tbsp heather honey 3-4 tbsp Scottish whisky Make it vegan: use plant basedContinue reading “Cranachan”

Fairy and Butterfly Cakes

200g/7oz/1 cup of caster sugar 115g/4oz/1/2 cup of butter or margarine (room temperature) 2 eggs 225g/8oz/just under 2 cups of self-raising flour (or 225g plain flour + 3tsp baking powder) A pinch of salt 120ml/1.2dl/just under a 1/4 pt/1/2 cup of of milk 1 tsp vanilla extract 1 tsp lemon juice (optional) For buttercream (enoughContinue reading “Fairy and Butterfly Cakes”

Bakewell Tart

This classic confection is a delicious combo of frangipane, raspberry jam and butterry shortcrust pastry. Preparation time: 1 hour Cooking time: 1 hour Difficulty: Moderate Serves: 8 Make it vegan: Replace the lard in the pastry with coconut oil or a plant-based shortening, and replace the butter in the pastry and frangipane with vegetable oil, cashewContinue reading “Bakewell Tart”

Quetschentaart

This classic dessert from Luxembourg is traditionally eaten in the autumn, when the local Quetschen plums are ripe. Special Equipment A sieve A large mixing bowl A wooden spoon A pair of kitchen scissors A rolling pin A 30cm tart tin Method Sift the flour into a large mixing bowl, and stir in the saltContinue reading “Quetschentaart”