I’ve been busy baking today, another batch of Welsh cakes (though they aren’t strictly baking) and then a new departure: Islay fruit loaf, recipe provided by my clever sister in law. She also does a lovely line in ginger biscuits too but I didn’t have all the right ingredients for those, so that one’s been saved for another day.
After that that I was on a roll and decided to see what else I could do. This pretty book, a present from my lovely sister has masses of tempting treats inside, but I thought it best to keep things simple and tried my hand at soda bread.
It turned out not too badly, so then I needed some quality assurance.
Time for tea!
George and I had a busy time in the kitchen today. He was making strawberry jam while I prepared another batch of Welsh cakes. So why the title of this post? Because as well as making scrumptious tea time treats we were keeping family traditions alive. Both our mums were great cooks with their own specialities, Flora, George’s mum was renowned for her scones and preserves whilst my mum Nancy could whip up batches of Welsh cakes at short notice to feed hungry children and grandchildren. They died within months of each other a few years ago and left a big gap in our lives. And now we use their recipes and utensils and try to become as skilled.
George uses Flora’s “jeely pan” to brew up marmalade and jams.
The “jeely pan” and Welsh cakes
The finished product
And I have Mum’s Welsh cake recipe and gran’s griddle pan to cook them on.
The recipe can give me a jolt as it’s handwritten and I forget for an instant and think of phoning her for tips. I can’t do that of course, but what I can do is parcel up a batch to send to my son, a reminder of the boxes he used to get from his Nana to take back to Scotland with him.
And maybe one day he’ll make his own