St Davids Day, welsh cakes and dragons


Today is St Davids Day. It’s a chance to celebrate all things welsh, daffodils, leeks, dragons and Leigh Halfpenny. Although after Wales performance against Scotland on saturday perhaps we won’t dwell on Leigh Halfpenny.

St David is the patron saint of Wales he had a penchant for miracles (These included curing blindness and raising mountains from the ground) and hard work. which led to his own monks attempting to poison him is protest.

Welsh regiments British Army traditionally eat raw leeks on St Davids Day. I think that sounds most unpleasant and will stick to sauting mine with cream and serving them with a portion of delicious Hake and hand cut chips.

The proud and ancient battle standard of the Welsh is The Red Dragon (Y Ddraig Goch) and consists of a red dragon, passant (standing with one foot raised), on a green and white background. It was used by Henry VII at the Battle of Bosworth in 1485, after which it was carried in state to St Paul’s Cathedral. The red dragon was then included as a supporter of the Tudor royal arms to signify their Welsh descent. It was officially recognised as the Welsh national flag in 1959.

Charlie has been working hard in the kitchen producing a mini mountain (much like the one raised by St David) of Welsh cakes. This little mouthful of deliciousness are lovely served warm with just a sprinkle of sugar.


  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder
  • 50g butter, cut into small pieces
  • 50g lard, cut into small pieces, plus extra for frying
  • 50g currant
  • 1 egg, beaten
  • splash milk


  1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.