Penny Lewis typically cooks for British aristocracy (she’s even fed the Royal Family). But last week, the chef and educator from The Culinary Cottage cooking school in Wales dropped by the Food & Wine Test Kitchen to cook her signature Welsh cakes for F&W’s staff and our Periscope followers (who didn’t actually get to taste the cakes but did get a live demonstration from Lewis).
Somewhere between a scone and a pancake, these chewy, buttery cakes are a staple of teatime in Wales. They’re supersimple to mix together and cook in just a few minutes on a griddle—plus, they’re delicious vehicles for whiskey-spiked whipped cream (Lewis likes Penderyn, a single-malt Welsh whiskey), which is always a welcome afternoon pick-me-up. Here, Lewis’s recipe for currant-studded Welsh cakes.
From Penny Lewis