St David is the patron saint of Wales and St David’s Day is celebrated on 1st March each year. This marks the anniversary of his death in 589AD.
The day is traditionally celebrated by hosting parades, and eating traditional Welsh food, such as Welsh rarebit. People also wear the symbols of Wales and Saint David, daffodils, and leeks. St David himself was believed to have only eaten and drunk leeks and water, which is perhaps why the leek became a national symbol of Wales.
St David was born in Caerfai in Pembrokeshire in South Wales in the year 500. According to legend, his mother, St Non, gave birth to him on a Pembrokeshire clifftop during a fierce storm. The spot is marked by the ruins of Non’s Chapel, and a nearby holy well is said to have healing powers.
St David lived as a travelling monk, who established and restored twelve monasteries. He’s known for performing miracles. The most famous miracle associated with St David took place when he was preaching to a large crowd in Llanddewi Brefi. When people at the back complained that they could not hear him, the ground on which he stood rose to form a hill.
How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don’t save them for St David’s Day, a batch of warm Welsh cakes never went amiss..
Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.
Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.
Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.
You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.
Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.
Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it’s too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.
