Traditional Welsh Cakes

These little babies have captured the heart of everyone in Wales. Speak to anyone from Wales about Welsh cakes and they will tell you about their nan's recipe. They ooze nostalgia and that's why they taste so damn good! The perfect welsh cake bake takes some practice (that's why your nans are the best) but I can assure you your first batch will be oh so delicious too.

Equipment:

• Madog Open Fire lid or Skillet (other carbon steel or cast iron cookware is allowed too)

• Something to cut the rounds

• Rolling pin

Top tips:

• Always carry a drinking cup that is 250ml as this is a cup measurement and makes measuring so much easier when outdoors. This is also perfect for cutting out the rounds in this recipe.

• A bottle of wine makes the perfect rolling pin

• To make baking even easier, why not measure everything out at home?

Recipe (makes 8):

1. Light fire

2. Rub the butter into the flour and salt. The goal here is to have a mixture that kind of resembles bread crumbs.

• 1 cup / 225g self-raising flour or plain flour with 1tsp baking powder

• A pinch of sea salt

• 1/2 cup / 100g butter, or margarine

• Small pinch of nutmeg/mace/mixed-spice/cinnamon, feel free to experiment *optional*

3. Mix together.

• A handful of currants (try soaking them in rum the night before)

• 1/4 cup / 50g caster sugar

4. Crack an egg in and gently combine it into a ball. If the mixture is too dry, add a drop of milk.

• 1 egg

• A drop of milk, or if desperate, any liquid will do, ideally one with some fat in it

5. Place Open Fire Skillet or Lid over a low-medium heat to warm and rub with butter/margarine

6. Dust the surface with flour and roll the dough out to 5-7mm and cut into rounds and cook immediately. You want a nice dark brown on both sides. This should take about 2-3 minutes on each side, so if it's burnt after 30 seconds, the heat is too high.

7. Cover them in as much sugar as you can handle and smash them all...repeat?