Cheese Pudding (Pwdin Caws Pobi)

Welsh rarebit gets a makeover in this Cheese pudding dish. Caws pobi, (in Welsh) was a slice of cheese put on the untoasted side of bread and then toasted, so perhaps that’s where this dish originates. Wherever it comes from, it is a hearty and comforting winter warmer, and you don’t have to watch the grill like with cheese on toast! Simply put it in the oven and walk off. Come back to a gooey and cheesy pudding twenty minutes later!

  • 4 thick slices of bread (you could cut the crusts off if you prefer)
  • 8 ozs | 225g Cheddar or Caerphilly cheese, grated
  • 1 egg
  • 1 pint | 20fl. ozs | 575 mls milk (or 1/2 milk 1/2 cream)
  • A dot of butter
  • Pinch cayenne pepper
  • Pinch nutmeg


Preheat the oven (250°F, Gas ½, 130°C)
Toast the bread on one side, then butter the other.
Place two slices, toast side down, on the bottom of a greased ovenproof dish.
Put half of the cheese over the toast, season with a little salt and pepper if desired and repeat with the next slices of toast.
Bring the milk to the boil then add the nutmeg and cayenne and beaten egg, mix then immediately pour over the pudding and leave to soak in for at least 20 minutes.
Put in the oven for between 20-30 minutes or until risen and pale gold on top

Leek and Mushroom Pancakes (Crempog)

Everyone loves pancake day, but don’t wait for Shrove Tuesday to get pancaking, everyday can be a day for these versatile little suckers – layer them up for breakfast, eat them as a starter or as a savoury main meal, like in the recipe we’ve featured. Go to the different Celtic countries, and you’ll find variations on the pancake, they come in different shapes, sizes and thickness. Scottish drop scones are just the fat cousin of Breton crepes dentelles, who in turn are delicate sister-in-law to crampoethau or our holey crumpets.

In Wales we also have Pice’r Pregethwr, or pikeltes, Pancws Llaeth Sur, sour milk pancakes and of course crempogau, or the most well-known incarnation, the traditional pancake. Originally cooked on a bakestone, like Welsh cakes, pancakes are buttered and placed in a stack, then cut into four equal portions. Of course if you don’t own a bakestone, use a heavy frying pan or even a griddle.

  • 4oz / 125g plain flour
  • 1/2 pint / 250ml milk
  • 1 egg
  • pinch of salt
  • 2 large leeks, chopped
  • 6oz / 150g mushrooms, sliced
  • black pepper
  • 1oz / 25g butter
  • grated Caerphilly cheese 100g


Preheat the oven. Put the flour and salt into a large mixing bowl, and make a well in the middle. Add the egg and begin to mix, then adding the milk until a smooth batter.  Add oil or butter to the frying pan or bakestone, once hot cover with a thin layer of the batter and cook until golden brown on the base, then turn and cook the other side. Put the pancakes in the oven on a plate.

Meanwhile fry the leeks and mushrooms,season with black pepper, and once cooked add to each pancake, scatter over the grated cheese and roll up and serve.

Leek and Mushroom Pancakes (Crempog), 3.0 out of 5 based on 2 ratings

Aberffraw shortbread James Cakes (Cacennau Iago)

Recently featured on the Great British Bake off, these shortbread cakes originate from Anglesey, made in a little fishing village called Aberffraw on the west coast, near the resort of Rhosneigr. They are shaped in shells found on the beach, which gives them their unique scallop shape. Usually called Aberffraw or ‘Berffro’ cakes, appearing in the former ‘Cassell’s Dictionary of Cookery’ in 1885, however   the proper name is after St James, as pilgrims on their way for Santiago de Compostela in Spain wore a scallop shell as a hat badge. Wales and Galicia are two Celtic countries, and share the name for James – Iago.  It features in an annual competition at the Anglesey Show.

As with all shortbread recipes, the biscuit is made from just three ingredients, so it all depends on the quality of your butter.

  • 3 ozs / 75g flour
  • 2ozs / 50g butter (softened)
  • 1 oz / 25g sugar


  1. Preheat the oven to (425°F 2l8°C, Gas 7)
  2. Beat the sugar into the softened butter.
  3. Add the flour a little at a time, with your hands.
  4. Roll out the dough on a floured surface and stamp into rounds with a plain cutter, keeping as thin as possible.
  5. Mark each round with a scallop shell and trim to the shell shape.
  6. Put onto a baking sheet and put in the oven for approximately ten minutes
  7. Watch carefully and do not allow to turn brown.
  8. Sprinkle with sugar while still warm.

Aberffraw shortbread James Cakes (Cacennau Iago), 4.3 out of 5 based on 3 ratings