Welsh Cakes

2 cups white flour

2 tsp baking powder

pinch of salt

3/4 cup sugar (granulated)

6 tablespoons of butter (or half butter, half lard)

1 cup raisins

~1/4 cup of milk

-Sift dry ingredients (except raisins) together and rub in butter until fine breadcrumb in texture

- Add the raisins and stir in well

- Add in milk slowly until a stiff dough is formed

- Roll out to ~1/4 inch thickness and cut into rounds

- If you have a griddle use it, otherwise a large (preferably thick bottomed) frying pan works well. Grease lightly and warm to medium heat. Put on the cakes until lightly brown, then turn and repeat. You don't want it too hot or they'll burn. Each cake will be ~5 minutes to cook through.

While warm sprinkle with sugar and enjoy with butter or jam!

Mincemeat

A great British tradition, meatless Mincemeat to make Mincepies for the holidays! Try to make this recipe a month before using, as it ages it in the jar and gets even better!

Ingredients (for 5 500ml jars)

1lb Cranberries

1lb Raisins

5 Apples, cut and diced

(you can add a can of cherries too, but i'm not a fan so don't)

2 cups sugar

1 quart water

1 cup white vinegar

1 cup brandy

Zest of one lemon

Zest of one orange

1/2 tablespoon cloves

1/2 tablespoon nutmeg

1 tablespoon allspice

1 tablespoon cinnamon

- add all ingredients into a LARGE saucepan and simmer together for 20 minutes (your whole house will smell fabulous!).

Canning

- If you have a stovetop or pressure canner use that to can your jars. If you don't (like me), use the following method - remember this method is NOT safe for vegetables or for meats, just fruits.

- Pack the mixture hot into sterile jars (I boil mine on my stove for 5 minutes)

- Put into an oven set at 150F (put them on a tray as you do get some bubble over!)

- Cook for 2 hours

- Turn off the oven and crack open the door to allow to cool

- Listen for the "pops" of the jars as the lids seal.

The only time i've not had a jar pop from this method is a half filled jar. Any that don't pop though put in the fridge and use up in a few weeks, the mincemeat is still good!

To use -

Make into large or small tarts with shortcrust pastry and enjoy warm with whip cream, brandy butter or ice cream.