A Campervan Friendly Welsh Cream Tea

Campervan Friendly Welsh Cream Tea I’ve blogged Welsh Cakes before but I’m including them again as I made these to serve as a Welsh cream tea. Proving that all you need is a frying pan to make that quintessentially British treat, the cream tea. I had bought a tub of locally produced clotted cream from the farm shop at the campsite we were staying at in Pembrokeshire, just seeing that carton of creamy goodness in the shop counter gave me the inspiration to make Welsh cakes to serve with it.

Campervan Friendly Welsh Cream Tea Welsh cakes are essentially scones which are cooked on a griddle, or in this case a sturdy frying pan, rather than in an oven. They make the perfect non-baked substitute for a cream tea, giving it a delicious Welsh twist.

I had been chatting with a grocer in the local delicatessen in St Davids about welsh cakes, should I used currants or is it ok to use sultanas {which I much prefer}? He said he’d even seen them made with chocolate chips so sultanas were fine! He did however stipulate that they should be made on a hot bake stone but when I explained I was camping, therefore using a frying pan, he allowed me my non-authentic technique.

They are normally served either sprinkled with sugar or spread with butter and jam or honey, the addition of clotted cream takes them to another level completely. For such basic ingredients these are seriously delicious.

They are great to make while camping but you do need something to roll the dough out on, I use a silicone mat, it can be used anywhere and rolls up small to store or transport. I use it all the time for all sorts of things, nothing sticks to it when rolling out. As far as a rolling-pin is concerned, if you don’t have one with you a clean wine bottle {full or not}  or similar does the trick! A cup used as a measure negates the need for scales, you could use a cup or plastic tumbler to cut out the cakes if you didn’t have a fluted cutter.

Campervan Friendly Welsh Cream Tea Welsh Cakes

7 cm fluted cutter, good quality non-stick frying pan

makes about 15 little cakes

  • 200 g {1 + 1/2 cups } plain flour plus more for dusting
  • 1 tsp baking powder
  • 60 g  { 5 tbsps } caster sugar
  • 100 g { 1 stick } fairly soft unsalted butter
  • 100 g {heaped 1/2 cup } sultanas or currants
  • 1 free-range egg, beaten

Combine the flour with the baking powder, ideally by sifting it into a mixing bowl. Stir in the sugar.

Spoon the butter over the flour and sugar then rub in with your fingertips until the mixture resembles breadcrumbs.

Stir in the sultanas/currants followed by the beaten egg, starting with a wooden spoon and finishing with your hands to bring the dough together. Add a bit more flour if the dough seems too wet.

Campervan Friendly Welsh Cream Tea Roll out the dough on a lightly floured surface to just over a centimeter {half an inch} thick then cut out discs using a 7 cm {3 inch} fluted cutter. Heat your non-stick frying pan and grease it lightly with a spot of oil rubbed over the pan with a couple of sheets of kitchen paper. Once the pan is hot, place 4 or 5 of them into the pan. Keep the heat fairly low to cook them slowly, just a couple of minutes each side. They should be crispy on the outside and fluffy, and cooked through, on the inside. Flip them over once they are starting to brown. Transfer the cooked cakes onto a plate and repeat the process until all the dough has been used up.

Allow to cool then spoon on some luscious clotted cream and a dollop of jam. If that’s not a perfect home-made camping cream tea then I don’t know what is!

9 Responses

  1. Oooh. You’re making me hungry. But how do you eat those and not have them go straight to your waist? (especially the clotted cream)

  2. Ooh you’re making me hungry! But how do you eat these and not have these go straight to your waist? (especially the clotted cream)

  3. Gorgeous – they sound perfect and that’s coming from a Welshman!

  4. offmotorway says:

    What a great idea for a cream tea – I do love a Welsh cake!

  5. chef mimi says:

    Beautiful, Rachel!