Welsh cakes with wimberry compote

Method

1. For the wimberry compote: place the wimberries in a small saucepan and add about 1 teaspoon of caster sugar (or more or less to taste). Heat gently for 4-5 minutes, until the berries release their juices and start to lose their shape. Remove from the heat and set aside.

2. For the Welsh cakes: rub the butter and flour together in a mixing bowl until they resemble breadcrumbs. Stir in the sugar, raisins, spices and vanilla seeds. Mix in the beaten egg until the mixture comes together to form a dough.

3. On a floured work surface, roll out the dough until about 1cm thick and cut into rounds with a 7cm pastry cutter.

4. Heat a frying pan over a moderate heat and dry-fry the cakes for about 2-3 minutes on each side, or until golden brown all over and cooked through.

5. Serve the Welsh cakes warm with plenty of butter and wimberry compote, and top each with a dollop of clotted cream.