Fennel Welsh cakes with a blueberry coulis recipe
 My version of Welsh cakes is spiced with fennel seeds, has tart dried blueberries, and is served with a fresh blueberry coulis. 225g/8oz plain flour, plus extra for dusting 285g/10oz golden caster sugar½ 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 beaten2 tbsp whole milk 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 blueberries1 tbsp icing sugar squeeze lemon juice 250g/9oz fresh blueberries 1 tbsp icing sugar squeeze lemon juice Method 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. 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. 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. 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. 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. 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. 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. Recipe tips In Wales these are often eaten with butter and jam, so you can go more traditional if you prefer.