About Kathryn Gunter
Kathryn Gunter used to run The Market Bakery in Abergavenny market. It's a very traditional bakers, providing a wide selection of breads and homemade cakes, including Welsh cakes, Bara Brith and Teisen Lap.
Kathryn was born in Abergavenny South Wales and still lives within the town. Abergavenny is the gateway town to Wales, and is surrounded by three beautiful Welsh mountains – the Skirrid, the Blorenge and the Sugar Loaf.
Kathryn says that a lot of tourists that visit Abergavenny are coming to Wales for the very first time, and very often have never tasted a Welsh cake before. She says it's so exciting when people sample them straight from the griddle. To see their faces light up with delight makes her very happy.
Ingredients
Makes 10-12 cakes | Prep 10 minutes | Cook 4-5 minutes each
8oz / 220g self raising flour
2oz / 55g caster sugar
4oz / 110g margarine or butter
1 or 2 handfuls of sultanas
1 or 2 free-range eggs depending on mixture
Method
01 Sieve flour into bowl, then add margarine or butter, rub in finely together.
02 Add sugar and sultanas and mix.
03 Add 1 egg and mix. The consistency needs to be bound together, so if too dry add another egg.
04 Roll out on a floured board, to about a quarter inch thick.
05 Cut using a 2 inch (5cm approx) cutter, then cook on a greased pan, or bake stone, on a medium heat for about 4 to 5 minutes each side.
06 The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye - too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).
07 Once cooked dust with caster sugar and enjoy.
This recipe is © Kathryn Gunter.
