Something for the Weekend - Chelsea Pensioner Dorothy Hughes' recipe for Welsh CakesIt's Friday at last!
If you're looking for something tasty to cook over the weekend, why not try Dorothy's recipe for Welsh Cakes?
Dorothy Hughes was one of the first female Chelsea Pensioners to reside at the Royal Hospital Chelsea, arriving in 2009.
8 oz self raising flour
4 oz butter
3 oz castor sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
3 oz sultanas
1 oz mixed peel
1 teaspoon lemon juice
1 large egg
Small quantity of milk if mix is too dry
Small amount of flour for rolling out mixture
1. Put flour, butter, sugar, baking powder and cinnamon into food mixer and mix well.
2. Add the beaten egg with the lemon juice.
3. Mix until it forms a cake-like consistency.
4. Pulse in the fruit.
5. Turn out onto a lightly-floured pastry board and roll out to 1/2 inch thickness.
6. Cut into 2 1/2 inch circles.
7. Put a lightly greased griddle or very heavy frying pan over a very low heat.
8. Brown the cakes on one side for about 2 minutes then turn them over and repeat the process.
9. Place on a wire tray to cool, then dust with icing sugar
This quantity makes about 20 cakes and you can store them for 1-2 weeks.
This recipe is taken from the Salute to Cooking recipe book which was published to raise money for the Chelsea Pensioners' Appeal. You can buy a copy here.