Ingredients

• 225g/8oz plain flour
• plus extra for dusting
• 285g/10oz golden caster sugar
• ½ tsp baking powder
• 1 tsp fennel seeds
• crushed
• 100g/3½oz unsalted butter
• cubed
• plus extra for greasing
• 50g/1¾oz dried blueberries
• roughly chopped
• 1 medium free-range egg
• lightly beaten
• 2 tbsp whole milk
• 250g/9oz fresh blueberries
• 1 tbsp icing sugar
• squeeze lemon juice

Directions

• To make the Welsh cakes
• mix the flour
• 85g/3oz of the caster sugar
• the baking powder and crushed fennel seeds together in a bowl. Add the cubed butter and use your fingertips to rub it in until the mixture resembles breadcrumbs. Add the blueberries and mix to combine.
• Make a well in the centre and add the egg. Use a table knife to mix the egg in
• then add the milk and bring the dough together with your hands.
• Dust a clean work surface with flour and roll out the dough to 1cm/½in thickness. Cut out rounds using a 4cm/1½in round cutter
• then take all the scraps
• bring them together and re-roll. Cut out more rounds
• and keep doing this until you have used up all the dough. Put the remaining 200g of caster sugar into a bowl.
• Lightly brush a medium non-stick pan with a little melted butter or spray with oil. Place a batch of Welsh cakes in the pan well spaced out
• and cook over a low heat for 3 minutes. Turn them over and cook for another 3 minutes
• then take off the heat and immediately dip each Welsh cake into the bowl of sugar. Set aside. Do the same for the remaining Welsh cakes: cook
• coat in sugar and set aside.
• To make the coulis
• purée the blueberries in a food processor with the icing sugar and lemon juice until broken down. Then push through a sieve to remove the seeds. Serve the coulis in a small bowl alongside the Welsh cakes.