Please check out my cookbook here on Amazon : https://www.amazon.com/Nannas-Welsh-Cookbook-Recipes-Savories/dp/B0B1KFJX8X/ref=sr_1_3?crid=C7UXKN81WGNB&dib=eyJ2IjoiMSJ9.JRR9RhsS2qBnrvYtFHJj_M8Olhs7ysBKnYNnEubR2YSGU4n5LuK1_r8tQE13znynBwmq3hkPN8TyeASSEJpgwjAdct_VRwC1AljOLprMwUYHGMDZCStKEc9-_i1_SYSt.guluZtZ3T_Tgx1ds8bYHe6BHLaWBkgmmndV_Jq2Z5VY&dib_tag=se&keywords=nanna%27s+welsh+cookbook&qid=1764708530&sprefix=nannas+welsh+cookbook%2Caps%2C146&sr=8-3

🍫 Grandma’s Yuletide Log (a.k.a. Wales Does Christmas Like a Pro) Ingredients🎂 For the sponge: - 3 eggs - 3 oz caster sugar - 2 oz self-raising flour - 1 oz cocoa powder - 1 tbsp hot water (yes, that’s the secret weapon) 🍫 For the butter icing: - 6 oz margarine - 8 oz icing sugar - 2 oz cocoa How to Make It (Because We’re Fancy Like That) 1. Whisk It Like You Mean It:Pop your eggs and sugar into a mixing bowl. Place it over hot water and whisk like your life depends on it — or at least until it’s thick, glossy, and doubles in size. (Basically, the gym session you didn’t plan for.) 2. Fold, Don’t Flog:Mix your flour and cocoa, then gently fold into the egg mixture. Add a spoonful of hot water because Grandma said so — and she was always right. 3. Bake & Roll:Pour into a lined tin and bake at Gas Reg 7 for about 7 minutes — just long enough to make the kitchen smell divine. Turn it out onto greaseproof paper, roll it up tightly, and let it cool. (Don’t panic if it cracks — we call that “rustic charm.”) 4. Unwind & Ice:Once cooled, unroll, spread with whipped cream, and roll it back up again like you’ve done this your whole life. 5. Go Full Festive:Smother it in chocolate butter icing, throw on some swirls with a fork (pretend you’re Michel Roux for a moment), and dust the whole thing with icing sugar like a fresh Welsh snowfall. 🎄 Grandma’s Tip:“Never skimp on the icing, love. It hides all sins — culinary or otherwise.” This is the very same Yuletide Log my gran made every Christmas in her tiny Welsh kitchen — no recipe book in sight, just a wooden spoon, a twinkle in her eye, and a tin that somehow made magic every single year. If this makes you nostalgic (or hungry), you’re in good company.Join Cwtch & Cooking — where every recipe comes with a story, a smile, and a sprinkle of icing sugar. ✨

Ingredients: - 1 lb self-raising flour - 4 oz margarine - 4 oz lard (yes, lard — Grandma didn’t fear fat, and neither should you) - 6 oz sugar - 6 oz currants - ½ tsp nutmeg - Pinch of salt - 2 eggs How to Make Them (a.k.a. Channel Your Inner Welsh Nan) 1. Sieve & Rub: Toss your flour and salt into a bowl. Rub in the fats until it looks like fine breadcrumbs — or until your arm starts to ache and you begin questioning your life choices. 2. Add the Sweet Stuff: Stir in sugar, nutmeg, and currants. Pretend you’re a domestic goddess from the 1940s while doing it. 3. Eggs In: Beat your eggs like you’re late for chapel, then mix them in to form a stiff dough. 4. Roll & Cut: Give it a gentle knead, roll it out to about ⅛ inch thick (that’s thinner than you think), and cut into rounds. 5. The Magic Moment: Cook gently on a bakestone or griddle — not too hot, or they’ll go from “golden perfection” to “Welsh charcoal.” Flip once, then cool on a wire rack and dust with caster sugar. These are the same Welsh cakes I watched my gran make every single day in her tiny kitchen back in Wales. No written recipes. No measurements. Just instinct, love, and a good helping of butter (or lard). Every time I make them, my kitchen fills with that same sweet smell — and I’m right back there at her table, watching, learning, and trying to keep up. If this recipe makes you smile (or drool), you’re in the right place.Join Cwtch & Cooking — where every crumb tells a story. ❤️