4. Knead very gently with floured hands, not too much or the dough will become over worked and you’ll end up with tough dry cakes.

5. Roll out the mixture to about half a cm thick and cut into rounds. There’s much debate about whether large 3 inch rounds are more traditional or the smaller 1 inch size. Both are great topped with sugar or a little homemade jam.

6. Traditionally Welsh cakes are cooked on a Bakestone (Planc), if you don’t have one of these, use a thick bottomed frying pan or griddle – or I even used a flat based sandwich toaster! Lightly butter the surface and place the cakes onto the pan on a very low heat. Cook for around four minutes on each side or until very lightly golden, not brown.

7. The secret is to take them off the heat and wrap them up in a warm tea towel for 20 minutes or so, where they will slowly finish cooking off the heat and leave you with moist fluffy Welsh cakes.

8. Serve them warm with a sprinkle of sugar or cinnamon or they’re just as good cold and keep for a few days – less traditional, but also perfect with some homemade jam or Welsh honey.

Taste Welsh goodies at free tastings today at John Lewis Oxford Street between 4.30-7.30, or visit the True Taste Market this weekend at the Southbank Centre. Follow us on @WalesWeekLondon, and watch out for #StDavidsDay walesthetruetaste.com