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Now here’s a thing. Welsh cakes usually include raisins. Raisins are dried grapes. Last time I checked, Wales wasn’t awash with vineyards. Leeks on the other hand… well(sh), it’s the national emblem, isn’t it? Bloomin’ marvellous these are.
Use spring onions or finely chopped wild garlic instead of the leeks in your cakes.
I used part-wholemeal SR flour, which I think made the mixture a bit drier - I needed 3 tbsp of milk to make it into a proper dough. But the result was delicious.
Our leeks were very skinny so we used two and it worked perfectly, tasted lovely!