Episode 5 – Welshcakes and a cuppa! 

How to make a perfect welshcake and what is a woof cake? Thick or thin Bara Brith? Plus the amazing world of tea!

In this episode I’ll be chatting to Welsh Food Consultant Nerys about Welshcakes and Bara Brith, two of our most famous sweet treats and talking about the world of tea with Georgia from Bird and Blend. 

Plus our international tasting team enjoy some Fabulous welshcakes.   Recipes for Welshcakes and Bara Brith can be found on our website. 

https://lovingwelshfood.uk/news/

See below for the recipe Nerys and I couldn’t remember – the Bara Brith pudding with Da Mhile’s delicious orange liqueur. 

I’ve included a mini glossary too of the Welsh words used. 

https://www.howelfood.co.uk/

https://www.fabulouswelshcakes.co.uk/

https://cavc.ac.uk/en

https://www.birdandblendtea.com/

https://www.damhile.co.uk/

Paned o de                  Cup of tea

Hyfryd                          Delicious

Cwtch                          Hug

Bara Brith Bread & Butter pudding with Da Mhile Orange liqueur

250ml milk

300ml double cream 

1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract

3 whole large eggs plus 1 egg yolk

3 tbsp golden caster sugar 

8 slices of bara brith 

50g salted butter, softened plus extra for greasing

zest 1 orange

2 tbsp demerara sugar  

Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped-out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.  

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Slice the bara brith and butter one side of the slices and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Sprinkle half of the orange zest and 1 tablespoon of Da Mhile orange liqueur over the bara brith. Layer the rest of the bara brith on top then sprinkle over the remaining lemon zest and Da Mhile orange liqueur. 

Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Serve with cream or vanilla ice cream. 

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