Jamie Oliver's Wonderful Welsh Cakes 

Idk my aunt swore by stork block 🤷🏼‍♀️

Ok but just to let you know, this is not a Welsh cake.

I remember enjoying some lovely Welsh cakes at a tea shop in Betws-y-Coed, and THEY were served with clotted cream AND strawberry jam. Wasn't the Welshwoman who made them Welsh enough for you?

@@sawadee-er7vu Nothing wrong with splitting them open and adding jam and cream, if liked. I’m a purist, though, prefer them hot off the griddle, yum!

I made them in Cuba at my residence, when I was on holiday there and wanting to show off my Welsh heritage, but they had no soft dried fruit. They said ‘will pineapple be okay?’. I said I’d give it a try with the fresh pineapple but couldn’t promise they’d turn out the same. OH. MY. WORD. Hot off the pan with the little chunks of hot pineapple.. they were deeeelicious!! 😋💖☺️

If you want to celebrate your Welsh heritage, definitely don't put strawberries and cream in. It's an affront! Just eat them as they are. Good luck, happy eating ❤️

Ikr

Anthony lambert No no no what are you doing 😱😱

Traditional welsh cakes don’t have all spice added.

So what? mixed spice is excellent & his recipe is foolproof , absolutely delicious ....

He's got no Idea

Cold as you can get for rubbing in!

A jar of mixed spice. Buy it in the shop.

Fresh pineapple.. nom nom!

Ebby Osgood "mixed spice" is a spice blend they use in the UK. Among other things, it has mace in it. I made some - since I can't find any here in the US - by googling for how to make my own blend of it. I just can't recall exactly what is in it.

Ginger, cinnamon, nutmeg, tad cumin but if in doubt just buy mixed spice in jar 😊

Your right, he's abused the Welsh cake with this, not Welsh at all.

Yes. Imho would be better with scones because they’re softer in the middle. With Welshcakes you have 4 ‘hard sides’ instead of 2. Would be a bit too chokey for me. I’m a Welshcakes purist. Why ruin a good thing? lol! Btw, the pan should be dry, no butter to cook, otherwise you’re ‘frying’ them, which means you end up with a harder, more solid texture. They should be firm on the outside and mouth-wateringly soft in the middle. Best eaten hot off the griddle! 🤓

no they are not the same as scones cutting a welsh cake in half and putting cream in it is somehow genuinely offensive. they're eaten like cookies jamie oliver is an uncultured swine

@@Jchathe that's interesting, I always prefer them when they've sat in a tin for a day, I find the flavour developed and changes. Delicious however they're eaten, definitely without cream and strawberries! What the heck was that?!

Yes. We’ve been metric since 1965, but some old people still use inches

@@rachaelwilson7178 Thank god, the US still use the imperial system and as the american culture has a big influence on the UK, traditions are saved ....

They probably cut that bit out. Glad I'm not the only one to notice he chucks it on everything.

The rubbing in method and cooking style are fairly ‘dry’, which means you need moisture inside the cakes. The fruit adds moisture, so I think the choccie chips would be too dry, despite it sounding good. You could experiment on one or two but I wouldn’t potentially spoil a whole batch. Try a hard fruit like apple, pear or little chunks of fresh pineapple. I’ve tried the pineapple myself and Oh. My. Word. Delish!! 😋 The Apple ones are called tinker’s cakes and you can google the recipe. Good luck! 👍

That’s because he didn’t rub in enough to make fine ‘breadcrumbs’ which would have distributed the moisture and allowed them to cook more evenly. They were also too thick. Should be around a quarter inch or under half a centimetre. You also use a dry heat because using butter ‘fries’ the outside before the inside can cook. They should be firm on the outside and moist in the middle with the flour just cooked off to a T. Imho, naturally, lol!

Spot on, kid!

"Drop scones" yn Cymru. Welsh cakes in England.

Not drop scones. Welsh cakes or bakestones because they were traditionally cooked on an iron ‘stone’ or flat steel griddle. Drop scones are made using a different method where you make a batter then ‘drop’ the loose mixture on to the griddle. Welsh cakes are rolled out and cut into rounds.

He's made them too thick. Welsh cakes aren't meant to be cut in half.

Absolutely. They’re meant to be thin enough to cook through in a few minutes, NOT thick enough to cut open. You need to make fine breadcrumbs with your fingers, NOT doughy lumps. That way they stay moist in the middle. You also use a dry heat, not a buttered pan, wait for them to puff up, then flip to brown on the other side. Deeelicious hot!!!

Lol for real 🤣

Sure but then don't pretend it's a Welsh cake because it's not.

Just watched that the other day! 👍💖

You're wrong. Go into any grocer's shop / supermarket in the UK and it says 'self raising' flour on the packet. Perhaps you are from the USA?

Self raising in the U.K.