- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the wimberry compote
- 300 g wild wimberries (substitute blueberries, if unavailable)
- 1 tsp caster sugar, or to taste
For the Welsh cakes
- 125 g salted butter
- 250 g self-raising flour, plus extra for dusting
- 75 g caster sugar
- 100 g raisins
- 1 pinches ground allspice
- 1 pinches cinnamon
- ½ vanilla pods, split lengthways, seeds scraped
- 1 egg, beaten
- clotted cream
1. For the wimberry compote: place the wimberries in a small saucepan and add about 1 teaspoon of caster sugar (or more or less to taste). Heat gently for 4-5 minutes, until the berries release their juices and start to lose their shape. Remove from the heat and set aside.
2. For the Welsh cakes: rub the butter and flour together in a mixing bowl until they resemble breadcrumbs. Stir in the sugar, raisins, spices and vanilla seeds. Mix in the beaten egg until the mixture comes together to form a dough.
3. On a floured work surface, roll out the dough until about 1cm thick and cut into rounds with a 7cm pastry cutter.
4. Heat a frying pan over a moderate heat and dry-fry the cakes for about 2-3 minutes on each side, or until golden brown all over and cooked through.
5. Serve the Welsh cakes warm with plenty of butter and wimberry compote, and top each with a dollop of clotted cream.
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