Welsh Cakes stacked with Clotted Cream and Raspberries

hotel : Priskilly Forest Country House, Pembrokeshire : exterior (100x125)Rare Recipe from Priskilly Forest Country House, Pembrokeshire

Y Cabin Bar & Dining Room at Priskilly Forest provides good quality, home prepared food such as homemade cawl, home baked ham, Welsh steak burgers and local Porthgain shellfish. Delicious homemade puddings are a speciality.

Welsh Cakes stacked with Clotted Cream and Raspberries

recipe : Welsh Cakes stacked with Clotted Cream and Raspberries : Priskilly Forest Country House, Pembrokeshire (300x250)Ingredients

Method

  1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
  2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
  3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, then place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people like them almost burnt.
  4. Remove from the pan and dust with caster sugar while still warm.
  5. In a pan put a punnet of raspberries with caster sugar and warm until a liquid is formed (the coulis).
  6. Whilst still warm spread clotted cream and the pour a little raspberry coulis and a handful of raspberries on a welsh cake, top with another welsh cake and repeat the process.
  7. Finish with shavings of white chocolate.