This brought tears to my eyes thinking of my Mam making Welsh cakes on an enormous bakestone that covered 4 burners on our stove when I was a kid. She died when I was seventeen and in the army and now at 74 years old I miss her still. Haven't had Welsh cakes since then. Love you Mam
What a beautiful and heart warming video watching Betty make Welsh cakes. I realised my bakestone must be well over a hundred years old too. I'm almost 68 and I was given mine 40 years ago, it was from an older relative who had it handed down from her Mother. Hand made by miners. A treasured possession indeed. The taste of these cakes are the memories of my childhood, helping to make them with my heavenly departed Mam. Thank you Betty and your family, for this wonderful video 💞
I’m from Los Angeles and married a Welshman. Wales and the people are Beautiful. I love this video and welshcakes. I can make them myself. The choir in the beginning was perfect. Betty, you’re a star
Everytime I go back to Wales I always stop in and get a dozen or so Welsh cakes from the Cardiff markets. God i miss them. Gotta try and make some myself. Thanks for posting this. Yachi Da. Rob. (Welshman in Brisbane)
I never got to meet my Welsh grandmother who I was told made lovely Welsh cakes, so thank you so much for this. Recipe below for anyone else: Add milk to a bowl - ½ cup sultanas - ½ cup raisins - TSP mixed peels (?) - 4 glacé cherries, finely chopped - add fruit to the bowl of milk - put a plate on top and leave it to soak up the milk in the fridge for a few hours Get a mixing bowl: - 450g self raising flour - 2 pinches salt - 1 tsp mixed spice - 125g sugar Mix it, then add margarine (no measurement given) on the other side of the bowl Mix it thoroughly Add fruit to mixture Beat an egg, add it to the mixture Texture should be soft (or "lovely" ☺️) Roll them very lightly so that they are nice and thick (about 1cm?), then cook on a bake stone Add the cakes to the hot bake stone (or griddle or frying pan) Gently pat them down before turning. Should be golden on one side when cooked. Leave to cool on a rack, sprinkle with caster sugar
Lovely sweet Welsh Granny with same accent as my Nana. She was a pleasure to watch and is so proud of her Welsh heritage. Thanks for the Welsh cakes demo, they look perfect!
Thank you for posting this lovely video of Betty back in 2009.. I loved her pink jumper (wondered where it came from?) No wonder she covered herself up with a pinny (apron) crisp and smart. Now.... back to her recipe ! :D
Some help for new bakers and/or people struggling to hear through the accent (which is lovely but tricky to make out at first.) Ingredients 1 medium egg 1lb self raising flour * 4 1/2 oz granulated sugar (about a 2/3 cup) Caster sugar for sprinkling when cooked ** 3 tbsp milk 8 oz margarine 1 tsp. mixed spice (heaped) *** A pinch salt 4 chopped glacé cherries 3/4 cup sultanas and currants **** 1 tsp mixed peel ***** Follow Betty's directions. Cook for about a minute either side until golden brown. Leave to cool on a rack. Sprinkle the hot cakes with caster sugar. *If you don’t have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour. **This is not granulated sugar nor is it powdered/confectioner's sugar. In the US it is sometimes called bar sugar. Imagine a very fine granulated sugar but not powdered. Each of these sugars don't always work as a substitution when baking because they all behave differently. Because it is used here as a finishing touch, you may substitute the bar sugar for powdered sugar. ***Contains allspice and other spices in addition. Typically heavier on nutmeg and cinnamon. ****Both of these are types of raisins. Currants may be harder to find but can be substituted with regular raisins. Sultanas are just golden raisins. ***** Candied citrus peel mix. Can often be found with fruitcake essentials in the baking section.
Christina Kelton thank you very much! I watched over 6 recipes from James Oliver to Joy of baking etc. But a like this recipe better. She is the oldest and more experienced preparing the cakes. What an energy and sweet disposition the lady has. Inspiring grandma
I love hearing welsh at the end of this very nice cooking moment. There are some videos the same type on youtube, with old people cooking traditional recipes, as irish soda bread, and all those videos are nice and moving moments. What makes me laugh, each time, is how those old and charming women never use measurements : it's a cup (I mean "any" cup in the kitchen), or even a plate. So here we'll never know the weight for the flour, for instance :-) . And I'm not sure that Betty feels at ease with the "centimeter" concerning how thick has to be the dough when cutting. I love her "oh, there you are" as a response to the girl. :-) Betty looks a bit liike my mother (dead at 98 years old but very active and elegant, as Betty is). Just a regret : since Betty seems to practice welsh, it would have been nice to ask her to tell us the welsh name for those cakes. Anyway, diolch yn fawr from Brittany.
I know it's a year late but only thing Betty never said was how much marge was used (I'm guessing about 8 oz). everything else she gives the amount for (the four you mention was 1 lb)
OMG what an absolute treasure. How amazing was that beautiful woman working with modern technology? That's what they ( whoever they are! ) call inspirational. Thank you wonderful woman 🙂☘🇨🇮
What a nice video of Betty showing us how it's done. I ate a few dozen of these cakes on my trips to Wales. Now I can make your recipe Betty. Thank you.
Just returned from Wales and tasted Welsh Cakes for the first time. Got the recipe from our friend's 80 year old mother and have enjoyed watching Betty showing the process. Heading upstairs to make a batch for dessert for tonights dinner
Betty is like a template grandmother! There are tens of thousands of Bettys in Wales :D Lovely recipe and they look delicious. I like how there are regional varieties too. In my part of the country we don't put glacé cherries or peel, for example.
I'm making them tomorrow on the bake stone my father made for mam.Thanks to Betty for doing this video as this is the traditional Welsh way....reminded me so much of the good old days.
I just came back from holiday in Conwy Wales and those cakes are delightful. I just had to know how to make them for my family myself. Thank you for demonstrating it and making it easy to understand. I love learning new recipes and hearing stories about life in other parts of the world. From one Betty to another may your baking stone always be warm and toasty. Cheers!
My Gran and grandmother were amazing cooks. Welsh cakes and teisen lap (plate cake) were staples here in Wales. I miss the gorgeous smells of cooking emanating from the houses as we played outside in the street. Sundays in particular, when Welsh lamb was roasting in most homes. The smell would make your tummy rumble. I'd fling open the door, and yell" How long will dinner be, Mam!😂😂 My father's much overused reply would be "About two foot
Loved watching thank you. Loved maki h my welsh cakes on the bake stone when I lived in Cardiff 32 years ago and had to leave the bake stone when we emigrated to Australia. So wish I had it still
Got to love grandma Betty. when you said how thick is that my thought was 'about as thick as a wooden spoon handle' LOL I learnt to cook form my mum who never weighed anything, it was just add it until it looks right. love that Grandma Betty used marge and not butter!! these are next on my list to try. will give me some practice with the induction hob (I don't use it much) made Bara Brith last night, nice even though I don't like tea LOL (you don't really taste it) so Thank you Grandma Betty, for sharing this recipe with us.
Absolutely wonderful, I’m definitely going to try this recipe....It takes a fine lady to bake in pearls...Betty sure seems like a fine lady...Thank you, from Nova Scotia Canada❤️☺️❤️
Thank you so much for this. My mother in law was just saying that Welsh cakes were something she missed from her childhood. I’m going to treasure Betty’s recipe. I suspect this recipe was the same from her Welsh grandmother. Great recipes like this are family treasures. Thank you!
Great video. You really have a lovely grandma.She reminds my of my landlady in London who was originally from wales and brought us welsh cakes from her regularly trips from her village over there. Thanks a lot for that recipe!!!! That was exactly what I was looking for. Greetings from Germany :-)
well done Betty, your cakes look really nice 👍🏻 i love the history that goes along with the cook stone too. thanks Betty, what a lovely keepsake for your kids & grandkids xxx
Oh how I love Welsh Cakes. My Mom was from Bargoed and my Dad from Gilfach in South Wales.... All my family are still over there....... I have her bake stone that my Uncle Idris made when he was in TB hospital back in the 40's. Mom always made me a gigantic one with the leftover pastry...... Great memories and a lovely video. Thank you!!
inherited my grandmothers maan, now making welsh cakes for my family in Lincolnshire! They all crowd the range when they are baking..! (recipe given from mam, as we say!)
yum , i never heard of these , but im sure going to give them a try , ty so much for sharing these amazing looking little griddle cakes . have a great week !!
I use my Grandmother bake stone which is made of cast iron which originally was part of a old boiler made by the blacksmith at Elliots Colliery It was made in 1878
Just found this on a google search! The ingredients for Betty's Welsh cakes! Ingredients 1 medium egg 1lb self raising flour 4 1/2 oz granulated sugar Caster sugar for sprinkling when cooked 3 tblsp milk 8oz margarine 1 tsp. mixed spice A pinch salt 4 chopped glacé cherries 3/4 cup sultanas and currants 1 tsp mixed peel Follow Betty's directions. Cook for about a minute either side until golden brown. Leave to cool on a rack. Sprinkle the hot cakes with caster sugar.
So sweet!❤️ Do all Welsh families make the exact same recipe, or do different families add different spices or fruits and things according to what their families like? Thanks so much for sharing this great recipe with such a gracious cook....❤️
what a lovely youtube video from a lovely Welsh lady. Diolch yn Fawr. Grace Onzo from New York asks what is peel. Well that is the candied peel of oranges and lemons which we use in Wales for many recipes.
awesome video. I love finding traditional ways of making good foods. I have a friend from Wales who wants real Welsh Cakes. I'm so glad I found your video so, ,, I'm making them tomorrow! Thanks so much!!!
I LOVE this video but ,,,,,it's impossible to understand the measurments. Please post the measurments ....... I want to make this!!!! What is this lovely lady saying!!!??????
Is there an adopt a Granny scheme in your area? I want to be adopted as Betty’s Granddaughter, she’s fantastic and I never had a Granny to bake with, though my Mam was great. Lots of love Betty, from Leeds, Yorkshire. XxX
The automatic subtitles are insultingly awful: Wedge fish for welshcakes Big stone for bakestone... Clearly if you want to defeat AI, being a 90-year old grandmother from south Wales is the way to do it
