| Bara Brith INGREDIENTS.
1lb (400g) dried, mixed fruit
1lb (400g) self raising flour
1/2 pint (250ml) of strained tea
1 medium sized egg
6 tablespoons of demara/brown sugar
2 tablespoons of marmalade
1 teaspoon of mixed spices
Soak the fruit in the tea overnight. Grease a loaf tin. Beat the egg. Mix in well the beaten egg, sugar, spices, flour and marmalade with the fruit. Place the mixture into the loaf tin. Bake in an oven at 170C, 325F or gas mark 3 for around 1 hour. Cover the top with greaseproof paper to avoid burning the top. Continue baking at the same temperature for around 45 minutes until firm. Stand the loaf tin outside of the oven for around 5 minutes. Tip out onto a wire tray Brush the top with honey to finish. Serve buttered and toasted or not as you wish. | 
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Katt Pie - Pastai Katt
This dish has been traditionally made on the 12th November, Templeton Fair Day for over 200 years.
INGREDIENTS
1.1kg (1 lb) plain flour
226g (½ lb) suet
226g (½ lb) minced lamb
226g (½ lb) currants 226g
(½ lb) brown sugar
Salt and pepper
Make the pastry Boil the suet in water Stir in the flour and a pinch of salt Leave to cool When cool form in to pies Arrange the filling in layers minced lamb currants and brown sugar salt and pepper Cover each pie with a thin pastry Bake in an oven at Gas Mark 7, 220 C or 425 for 20 to 30 minutes. Serve hot | |
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| Welsh Cakes- Picau ar y Maen INGREDIENTS
For around a dozen cakes
8 oz (225g) self-raising flour.
pinch of salt
1 teaspoon mixed spice
4 oz (100g) butter or margarine
3 oz (75g) caster sugar
3 oz (75g) mixed currants and sultanas
1 egg
Sift the flour, salt and spice together into a mixing bowl Rub in the butter until the mixture looks like fine breadcrumbs Add and stir in the sugar and dried fruits to the mixture Beat the egg Pour in the beaten egg and stir to make a firmish dough Roll or press the dough out to approximately 1/4 inch (5 mm) thick Cut into discs with a 1 1/2 or 2 inch (4 or 5 cm) cutter Bake the Welshcakes on a medium hot griddle, turn only once, until golden brown on both sides but still a little soft in the middle. Sprinkle a little caster sugar over the Wales cakes and serve, hot or cold, plain or buttered. | |
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Snowdon Pudding- Pwdin Eryri
INGREDIENTS
4oz (100g) suet
3 eggs
1oz (25g) cornflour or rice
3oz (75g) demerara / brown sugar
4oz (100g) breadcrumbs
2oz (50g) stoned raisins
3oz (75g) lemon marmalade
Grated rind of 1 lemon
Pinch of salt
Mix the suet, breadcrumbs and salt together. Add the lemon rind and sugar to the mixture. Grease the pudding basin spread half the raisins on the bowl. Beat the eggs and marmalade. Add the eggs, marmalade and the remainder of the raisins to the mixture. Pour into the basin. Cover and boil for 1.5 hours. | |
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Welsh Rabbit-Caws Pobi
INGREDIENTS
120g (4 ozs) grated cheese
3 tablespoons of milk
30g (1 oz) butter
Pepper, salt Mustard if required
Beer if required
Slice of toast
Place the cheese and milk into a saucepan and slowly melt adding the salt and pepper and stir. A little mustard or beer can be added if desired. When piping hot pour the mixture over the toast. Brown under the grill. | |
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Laverbread Croquettes - Croquette Bara Lawr
Delicious cooked with bacon rashers for breakfast. Makes about six.
INGREDIENTS
230g (8 ozs) cooked mashed potatos
60g (2 ozs) laverbread
1 tablespoon cooking oil
30g (1 oz) mixture of finely chopped leeks, carrots and celery OR
30g (1oz) finely diced bacon Salt and pepper
To Coat A little flour 1 beaten size 3 egg About 30g (1 oz) dried breadcrumbs Bacon fat or oil for shallow frying Mix the potato and laverbread. Heat the oil, add the vegetables or bacon and cook until golden. Mix into the potato mixture with seasoning to taste then chill for 1 hour. When firm enough to handle, shape into six sausage shaped croquettes. Roll in the flour, dip into the beaten egg and then coat in the breadcrumbs Chill until ready to cook. Shallow fry in hot bacon fat or oil until golden on all sides. Drain and serve immediately. Other ingredients may be added to the basic recipe. For example, finely diced ham cooked lamb and finely diced cooked leeks. | |
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Teisen Lap
This moist cake was popular with miners who ate it down the mine in the South Wales valleys.
INGREDIENTS
225g (8 oz) plain flour
1 teaspoon of baking powder
A pinch of salt
A pinch of grated nutmeg
100g (4 oz) butter 75g (3 oz) caster (powder) sugar
100g (4 oz) sultanas and/or currants
2 eggs
150ml (1/4 pint) buttermilk
Take the plain flour, nutmeg, salt and baking powder and seive into a bowl Beat the eggs Rub in the butter Add the fruit, sugar and eggs Slowly add the buttermilk and beat until the mixture can just about drop off the spoon Grease a 9" round baking tin Place mixture into the tin Place in the oven at 180C / 350F / Gas Mark 4 for 30 to 40 minutes until golden and well risen. | |
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Anglesey Eggs-Wyau Sir Fôn
INGREDIENTS
450g (1 lb) peeled potatoes
75g (3oz) grated Caerphilly cheese
50g (2oz) butter
50g (2oz) plain flour
3 washed leeks
4 hardboiled eggs
600ml (1 pint) milk
salt and ground black pepper
Chop up the leeks Boil the potatoes until soft Boil the leeks for 10 minutes Drain the leeks and potatoes Add the leeks to the potatoes, add some black pepper and mash together Melt the butter in a saucepan and remove from the heat Stir the flour into the butter until smooth Slowly stir in the milk Slowly stir and bring to the boil for around 3 minutes until the mixture thickens Add half of the cheese and season Deshell the eggs and cut each in half Arrange the eggs into a family sized oven proof dish Arrange the pototoes and leeks around the edge of the dish Pour the sauce over the eggs, potatoes and leeks Sprinkle the remainder of the cheese over the dish Brown swiftly under the grill | |
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| Glamorgan Sausages- Selsig Morgannwg
AN ORIGINAL VEGETARIAN SAUSAGE
First mentioned in print in the book "Wild Wales" by George Borrow. This classic, chronicles his travels through Wales. First published in 1862 and still available. Glamorgan Sausages are making a come back in popularity and can be seen on the menu of a few top London restaurants of British cuisine. The thought may be odd to some, but the taste is worth it.
INGREDIENTS
6 oz (150 g) breadcrumbs
3 oz (75 g) Caerphilly or Cheddar cheese
1 small leek
1 oz (25 g) butter
Pinch of dry mustard
Chopped parsley and ground black pepper
2 tablespoons plain flour
1 egg
Grate the cheese Skin and cut up the onion and fry in the butter until softened Mix the cheese, onion and breadcrumbs together Season with the chopped parsley, ground black pepper and a pinch of dry mustard Separate the egg Use the yolk to bind the mixture Form into sausages and roll in the flour Gently fry until brown and crisp all over. | |
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Harvest Broth-Cawl Cynhaeaf
INGREDIENTS
1kg (2 lb) Neck of Welsh Lamb
1 medium size carrot
1 onion 1 small turnip
1 small cauliflower
A few sprigs of parsley
200g (8 oz) peas
200g (8 oz) broad beans
1.5 l (3 pints) water
salt and black pepper
Trim the fat from the meat as much as possible Place the meat in a large saucepan Cover the lamb with water Slowly bring to the boil Take any fat from the surface of the water Peel and dice the turnip, onion and carrot Shell the peas and beans Add the peas, beans, turnip, onion and carrot the the saucepan Clean and cut the cauliflower into sprigs Cover the saucepan and simmer for 2.5 hours Add the cauliflower to the saucepan Continue to simmer for another 25 minutes Serve hot Decorate the dish with the parsley | |
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Faggots-Ffagod
Makes around 10 faggots
INGREDIENTS
12oz (350g) of pigs' liver
8 oz (225g) belly of pork
2 onions
2oz (50g) fresh breadcrumbs
1 beaten egg
1 teaspoon of salt
1/4 teaspoon of black pepper
Finely chop the liver, belly of pork and onions Mix the above with the breadcrumbs, salt and pepper Wet your hands! Form the mixture into round egg sized faggots Arrange the faggots closely on a baking tray Cover with well buttered baking foil Bake at 180C / 350F Gas Mark 4 for around 45 minutes To test: pierce the faggots to see if the juices run clear Turn the oven up a litle to brown their tops Traditionally served hot with recently simmered soft green peas and gravy There are also many variations of how to make faggots including adding finely chopped apples, nutmeg, only liver with no belly pork and so on. | |
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Treacle Toffee
INGREDIENTS
1 lb (480g) brown sugar
Three quarter lb (360g) of treacle
Half lb butter (225g)
Quarter pint (150ml) water
INSTRUCTIONS 1) Put sugar, treacle and water in a large saucepan, warm until sugar dissolves
2) When sugar is fully dissolved bring to the boil
3) Add butter a bit at a time, and stir continously
4) Boil until setting point has been reached
To Test: Place a drop of mixture in a cup of cold water is mixture hardens setting point has been reached
5) Pour into a buttered tin, leave to cool for 5 minutes
6) When cool enough to touch, cut into long stripes, pull and twist
7) Leave aside until toffee is cold, cut or break to required size. | |
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