Bread Pudding

Dessert: Servings: 8-10
Ingredients
1 loaf Bread (I use wholemeal, traditionally used stale white bread)
1 cup raisins/ sultanas
½ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
Boiling water
2-3 tea bags (optional)

Instructions
Place tea bags into a mixing bowl and add 2-3 cups boiling water, allow to stew.
Break the bread into smaller pieces, remove the teabag from the bowl and immerse the bread pieces. Add more water if required to cover the bread, then leave to stand preferably over night.
Using your hands, squeeze out excess liquid from the bread, however you do not want it to be dry, just soggy.
Add the sugar, fruit and spice. Compact the mixture into an oven proof dish and bake for approx 40 mins at 180°c. Once cooked, allow to cool and firm.
Serve with tea/ coffee as a snack or with warm custard as a dessert.

Welshcakes/ Picau ar y Maen

Traditional Welsh Dish: Servings: 24
Ingredients
500g self raising flour
250g margarine
250g sugar
250g currants
tsp mixed spice
half tsp salt
300ml skim milk
2 eggs
Flour for dusting

This recipe is traditionally cooked on a stove top Bakestone, but a hotplate or flat grill surface or large non-stick frying plan works well.
Personally I use the flar half of my George Foreman.

Instructions
Beat the eggs, then add the remaining ingredients (but leave some sugar for dusting) in a cool mixing bowl, until a dough consistancy.
Dust a clean surface with flour. Break off a hand full of the dough and roll out until approx 1/4 inch thick.
Cut circles out using a cutter apporx 3cm diameter is ideal.
Now place onto the warm surface and cook for approx 1 minute each side or until browned- Becareful to insure the centre is not still doughy.
Dust with the remaining sugar and serve immediately.

These will last and are great if stored in an air tight container- but best eaten warm.