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Saint David's Day Print E-mail
Written by Fiona   
Friday, 27 February 2009

The Feast of Saint David, the patron saint of Wales falls on 1 March each year in remembrance of his death in 589 AD.

 

 

Born a nobleman less than 100 years after the Romans left Wales, he underwent rigorous education and later established a Celtic monastic community at Glyn Rhosin on the western headland of Sir Benfro in Pembrokshire, the location of today’s St. Davis Cathedral.

 



This date was declared a national day of celebration within Wales in the 18th century and is celebrated today with a wealth of Welsh heritage and cultural activities which includes an annual Saint David’s Day Parade in Cardiff and many other towns.

 

 


Celebrate Saint David’s day by baking a baker’s dozen of Welsh Griddle Cakes to share with friends and family. These small buttery scones are cooked on top of the stove in minutes rather than baked in an oven, so a great to involve the children to help but beware of the very hot griddle.

 

 

 

 

Welsh Griddle Scones

 

  • 225g self raising flour
  • pinch sea salt
  • 50g caster sugar
  • 100g chilled unsalted butter
  • 50g currants or raisins
  • 1 egg
  • a little milk for mixing


1. Mix the salt and sugar with the flour.

2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs then stir in the dried fruit.

3. Mix to a stiff dough with the egg and a little milk and turn out onto a floured surface. Lightly knead until smooth then roll out to 1cm in thickness. Cut into rounds with a 6cm cutter, re-rolling any trimmings.

 


4. Very lightly smear a griddle or heavy based frying pan with butter then warm over a medium heat. Cook the cakes in batches around the outer edge of the pan for about 4 minutes on each side – they will be golden and the centre will be cooked.

Makes 13 and is delicious warm or cold with fresh butter and jam.

 

 

Click here for a printable version of the recipe and here to discover more about the Welsh speciality, Laverbread along with a wealth of recipe suggestions.

 

 

 

 

 


Fiona
About the author:

I am a freelance Home Economist currently based in Paris, qualifying at the Totley Thornbridge college of Home Economics in Sheffield, England plus teacher training at King Alfred’s College, Winchester.

Work has been varied and interesting. I fondly remember my time with Family Circle magazine during my initial studies which, under the watchful eye of Pam Dotter, the then Food Editor, and fun loving Mitzie Wilson (recent editor of Delicious magazine), became and still remains my source of inspiration for recipe development and food writing.

My first full-time job was as manager of the Patisserie Section in the grand London store, Fortnum & Mason, gaining invaluable food retail management experience as well as involvement with F&M's flamboyant catering activities.

After this I worked with multi-national General Foods followed by Kraft Foods (which, incidentally, are now the same company) until deciding to undertake teacher training. This perfectly complimented my industrial Home Economics background and provided a wealth of opportunity for work, where ever our expatriate years lead us, teaching children as young as 4 years of age through to adults of quite unquestionable age.

Since leaving the UK in 1993 I have lived in Scandinavia and Europe and currently live in Paris, France with my husband and 2 children where my time is divided between teaching, recipe development and testing, food writing and cookery demonstrations.

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