Welsh Caerphilly, leek and bacon cakes
A British recipe, using traditional Welsh ingredients for a delicious meal.
- a little oil for frying
- 75g/3oz streaky bacon, chopped
- 1 leek, cleaned and chopped
- 225g/8oz plain flour
- 5ml/1tsp baking powder
- pinch of salt
- 50g/2oz butter
- 50g/2oz Caerphilly cheese, crumbled
- 6 large British Lion eggs
- Preheat the oven to160C/350F/Gas Mark 4. Add a teaspoon of oil to a frying pan, add the bacon and cook for 3-4 mins or until pale golden. Add the leek and cook for a further 2 mins. Cool. Sift the flour, baking powder and salt into a large bowl and rub in the butter. Stir in the cheese and cooled leeks and bacon.
- Beat two of the eggs and stir enough egg into the flour mixture, to make a soft dough. Lightly knead then cut in half. Roll each half out to a 13cm/5in round circle, then cut into quarters.
- Place a griddle or heavy frying pan over a medium low heat, add four Welsh cakes at a time and cook for 4-5 mins or until the base is golden. Turn over and cook for a further 3-4 mins. Place on a baking sheet. Cook the remainder in the same way. Bake for 5 mins whilst you prepare the eggs.
- Heat 30ml/2tbsp oil in a non-stick frying pan, crack in the remaining eggs and fry for 2-3 mins or until cooked to your liking. Split the warm Welsh cakes in half, spread with a little butter and top with a fried egg.