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This recipe was made at the National Eisteddfod in 2012 as part of the 'Festival Flavours' campaign by People's Collection Wales and True Taste Wales.
6oz self-raising flour with 1 level teaspoon of baking powder OR plain flour with 3 teaspoons of baking powder
2 1/2 oz margarine
2oz sugar
1 level tablespoon of golden syrup
1/4 pint of milk or milk and water
jam for the middle
Sieve the flour and baking powder. Beat the margarine, sugar and golden syrup until light, add a little of the flour and then a little of the liquid. Repeat this process until you have a smooth mixture.
Grease two 7ins tins and divide the mixture between them.
Bake for approximately 20minutes in a moderately hot oven.
Leave to cool and place jam in the centre.

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