QUALIFIES AS PART OF A BADGE
Anyone who has camped or done woodcraft with Boreatton may have experienced our Welsh cakes - if you haven't then make some to get the feeling of being in the woods round a roaring camp fire, stuffing your face (it's what we do a lot of on camp really).
This is the recipe I use
MAKE SURE YOU ASK AN ADULT IF YOU CAN DO THIS AND ONLY COOK UNDER SUPERVISION!
Ingredients
- 110g/4oz salted butter, chilled, cut into cubes, plus extra for greasing
- 225g/8oz self-raising flour, sieved, plus extra for dusting
- 85g/3oz caster sugar
- handful of sultanas
- 1 egg, beaten
- milk, if needed
- Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if it doesn't stick together well.
- Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. No cutter, no problem - on camp we flatten the dough out with clean hands roughly into shape - get the thickness right though!
- You now need a frying pan or a heavy iron griddle. Rub it with butter. Put it on a direct medium heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.
- Remove from the pan and dust with caster sugar while still warm or forget the sugar and eat with a blob of butter and some jam. Yummy.
Remember - always cook along with an adult and we look forward to seeing you on camp soon :)
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