Instructions: Mix the flours and salt in a mixing bowl.

Rub in the fats until the mixture resembles breadcrumbs.

Add about four tablespoons of icy water and mix to form a soft dough.

Knead lightly then wrap and chill.

Top and tail the gooseberries.

Put into a pan with the sugar and a tablespoon of water (omit the water if using frozen fruit).

Stir gently then cook until the gooseberries have softened and a light syrup has formed.

Cool.

Roll out the pastry fairly thinly on a floured work surface and cut out 10 circles re rolling the trimmings as necessary.

Divide the gooseberries between 5 of the pastry circles.

Dampen the edges with water then cover with the remaining circles.

Seal the edges of the pastry using the back of a round bladed knife.

Heat a griddle or frying pan and grease.

Cook the cakes over a medium heat until golden on each side turning once.

Carefully remove from the pan and sprinkle with caster sugar while still warm.

Welsh farmhouse recipe.

Makes 5

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