Rhiwbina Living Issue 57

grated cheese. Yum! Once we had
pasta sorted, we moved on to pizza,
another favourite of our pupils.
Spring, and in particular the buildup
to St David’s Day, is a great
excuse to dig out some traditional
family recipes and to pass them
on to the next generation of Welsh
cooks.
Welsh cakes are a particular
speciality of Mr Barrett, one of
our ALN teachers, who guards
his recipe closely, only sharing
the knowledge of his two secret
ingredients with his pupils. But
especially for this readers of
Rhiwbina Living, Mr Barrett has
been persuaded to share some of
his Welsh cake cooking tips:
- As they cook, they will rise
slightly, and the edges go a bit
gooey.
schools
- Don’t leave them too long before
turning; they should only just be
firm enough not to fall apart and
definitely should not be cakey. The
cooked side should be light brown.
- As they are cooking on a low to
medium heat, they take a while to
get to this point; be patient. If you
can’t see any rise after about three
minutes then your bakestone is
probably too cool.
One question Mr Barrett can’t
answer definitively is how they
should be served; he goes with a
sprinkling of sugar, but his mother
stays true to her family roots and
spreads with butter. How do you
serve yours?
Throughout the year, a range of
other festivals, both religious and
secular, provide ample opportunity
to get cooking; but first a trip to the
local shops is generally needed, as
shopping trips play an important
part in the learning experience, not
to mention clearing and washingup
and a quick lesson in using the
washing machine.
In fact, if you were to audit one of
our Dosbarth Enfys Bake Off Fridays
for skills acquired, both curricular
and life, the breadth would amaze
you. That is why Bake Off Friday
is so successful and yes, we can
confirm, ‘the proof of the learning is
in the eating’.
the proof
of the
learning
is in the
eating
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