In Wales last week we came across Caerau Uchaf Gardens (www.summersgardens.co.uk/caerau-uchaf-gardens.php) not far from where we stayed on Lake Bala. The owners have opened their beautiful private gardens up to the public and from an outhouse in the grounds they serve great homemade food from produce grown on their land.

It was here we discovered Welsh cakes; a tea time snack somewhere between a scone and a biscuit. Served straight off the griddle and lathered in enough butter to give you a mild coronary they are pretty special! The first thing I did this morning (after 6 loads of washing and a quick go on Words With Friends....) was dig out a recipe and get baking (we've just polished off all 20.....)

YOU WILL NEED:

125g cold unsalted butter, diced
250g self-raising flour
75g caster sugar, plus more for sprinkling
1/4 teaspoon ground allspice
100g sultanas
1 large egg, beaten

7 1/2cm crinkled round cutter
griddle or cast-iron frying pan

Rub the butter into the flour until crumb-like, then stir in the sugar, spice and sultanas. Add the egg to make a soft dough. Cover in cling film and leave in the fridge for a minimum of 20 minutes.

Roll out on a floured surface to a thickness of about 3/4cm and cut your cakes. Preheat your unoiled griddle (not too hot) and cook the cakes on each side for about 3 minutes until browning slightly. Remove, sprinkle in caster sugar or slap on some butter and eat warm.

I would strongly recommend you have a pot of tea on the go too!