Tuesday Cuppa Tea For Wales St. David's Day, Welsh Cakes

Hello and welcome to Tuesday Cuppa Tea for Saint David's Day!

March 1st is traditionally the National holiday of Wales and I am celebrating today for Tuesday Cuppa Tea.

The national flower of Wales is the Daffodil which is often paired with the leek, the national symbol of Wales with the red dragon. St. David's Day, or Dayffd's Day is celebrated with all of these symbols. 

Tea, as usual in the sunroom...this week between snow flurries...which ia amazing for us...probably 6 inches overall...

I shared this photo from a friend on my Facebook page. It is one of our local Lavender farms a few days ago...and then we got 4 inches more!

was a good excuse to stay in and bake Welsh Cakes...more about that later...and enjoy a pot of Tete-aTete miniature Daffodils I found which I will be planting outside...

I have a HUGE German Farmer's cup and saucer from the 1890s I have temporarily placed the little pot in...even as a tea lover, ther is NO WAY I could drink that much tea in the morning and survive! But I had German neighbors as a child who had one each every morning! It has a dog on the front...

I am always a bit hard pressed to find yellow or green teacups, as those are not my usual go-to colors, but this fits the bill, and reminds me of Primroses which are just beginning to pop up around here...

The pattern is called Jacqueline and dates to the 1960s. Enoch Wedgwood is a famous collateral of the famous Wedgwood family, a cousin to the Josiah Wedgwood branch...but not the same.

For some years, they sort of capitalized on the Wedgwood name as Wedgwood & Co. Ltd. until 1965, when they were acquired by Semart with the understanding they alter the name to Enoch Wedgwood. But it returned full circle to the Wedgwood Group in 1980 and became earthenware, and subsequently disappeared, presumably into the Fiskars conglomerate along with the rest of WWRD.

The second teacup just seemed like spring to me...hand colored pansies on brown transferware with enamel accents.

The maker is Tuscan, England and dates to the 1920s. Tuscan was a trade name of Susie Cooper and Plant and survived intil the but potteries attrition in 1966. Again, all rights and records hidden somewhere at Fiskars, Denmark now since 2015.

Did you notice the stacking teapot in the back? I remembered I had that...in a peach to green luster and thought it would go well for our tea...

The stacking teapot is by Royal Winton Grimwades from the 1950s in a line called lusterware. Lots of folks haven't seen them, but they are the origin of the current popular Tea For One with the difference that they incorporate the teapot...perfect for 2...and the cream and sugar...apart it looks like this...

Royal Winton Grimwades started in 189r when Grimwades used the trade name Royal Winton named after the Winton Pottery where they made their goods. It had the same fate of many potteries being acquired many times. In 1995, new management went back to the original name and reissued some of the famous chintz patterns from the 1950s to a new audience in Victoria magazine, and are still producing, although not necessarily in the UK.

I added an art deco pair of sugar tongs so you can drop the Demarara sugar cubes into your tea...

And for a treat, Welsh Cakes...traditional for St. David's Day and quintessentially Welsh...recipe below, but first a few things about Wales and Saint David...

St. David was born in the 6th century and was a hero during wars with the Normans and was canonized and became the patron saint of the Welsh. St David's Day is celebrated with traditional clothing, parades and lots of red Welsh dragons.

A traditional food for St. David's Day, which you can make easily...or in England find at the food halls year round of Aldi, Sainsbury's or Marks & Spencer's is the Welsh Cake which I love. They are a great item with a cup of tea at teatime!

The recipe I have from family is the same basically as the one below....

Welsh Cakes

from allrecipes.com

INGREDIENTS:

4 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter, softened 6 tablespoons lard

1 1/2 cups white sugar 2 cups raisins 4 eggs 8 tablespoons milk

DIRECTIONS:

1.	Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
2.	Chill dough 1 to 2 hours.
3.	Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Thanks so much for joining me for tea!  

Have a lovely St. David's Day...I don't think our Welsh Cakes will actually last until Thursday...I may be making another batch!

I am joining...

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