We have really missed you all while we have been unable to hold our regular monthly markets. We hope you are all safe and well.

We are keeping the situation under review and hope to be back bringing you delicious cakes, crafts and vegetables in a safe way before too long. However, we don’t expect to be operational before the September market, but will keep you informed of our plans.

In the meantime look after yourselves and enjoy the summer.

With our very best wishes,

The Country Market Producers

While the Market is closed we thought we’d keep in touch by posting some recipes on the website. Baking ingredients have been in short supply but if you’re lucky enough to have the ingredients, these traditional small cakes from Wales will make a wonderful afternoon treat. 

WELSH CAKES

Sprinkled with sugar and eaten warm, with or without butter, they are very more-ish.  Welsh cakes are traditionally cooked on a hot griddle to produce the little ridges but a well greased frying pan works just as well.

Cook over a medium heat to  avoid burning them and be careful when turning them as they’re fragile at this stage. 

They’re best eaten on the day but they do freeze well - either cooked or uncooked. Uncooked ‘rounds’  can be kept in the fridge for up to 3 days and cooked as needed.

INGREDIENTS for 12-14 small cakes

  • 225g/8oz self raising flour, plus a little extra for dusting
  • 115/4oz butter, chilled and diced
  • ¾ teaspoon salt
  • 75g/3oz caster sugar, plus extra for sprinkling
  • 75g/3oz dried fruit - currants, sultanas or cranberries
  • pinch of cinnamon, mixed spice or nutmeg - optional
  • 1 beaten egg
  • a little extra milk

METHOD 

  1. Sift the flour, salt (and spice, if using) into a bowl.
  2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit.
  3. Add the beaten egg and mix the ingredients together with the blade of a knife.
  4. Using your hand, bring the mix together, working round the bowl to pick up all the dry ingredients. If the dough seems very ‘crumbly’ add a teaspoon of milk to bind the mixture together. Handle the dough gently and avoid kneading it.
  5. Roll the dough on a lightly floured surface to about 1cm / ½’’ thick. Cut into 5cm / 2’’ rounds with a cutter. Reshape the remaining dough and repeat.
  6. Melt a knob of butter in a heavy frying pan over a medium heat. Fry the rounds, in small batches, for 4 - 5 minutes on each side until lightly browned. If the rounds spread during cooking press a knife or spatula against the sides to reshape them.
  7. Lift onto a cooling rack and dredge with caster sugar.
  8. Serve warm.

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