Mature Students’ Corner

Often mature students have a range of obstacles to overcome before getting into university, but they bring with them a wealth of experience about what life has to offer, which can often help younger students. Sian lives in Port Talbot, South Wales and is studying Welsh. Sian wasn’t taught Welsh in school so has decided to take it up now, while balancing a full-time job and a family. She is super-busy but very organised and absolutely loves to cook. She is excellent at budgeting and also is an active member of Slimming World which has helped her maintain her weight.

Sian did 3 very easy recipes which tasted great – so why not try them for yourself?


• 25 g butter
• 150 ml Welsh ale, or milk
• 175 g mature Welsh farmhouse cheese
• 25 g flour
• 1/2 tsp prepared mild mustard
• 2 egg yolks
• 4 slices bread

1. Place the butter, milk or ale and cheese in a saucepan and heat gently until melted and smooth in consistency.
2. Stir in the flour, and bring the mixture to the boil, stirring constantly.
3. Remove from the heat and add the mustard and seasoning. Leave to cool for 5 minutes, then whisk in the eggs.
4. Toast the bread on one side, turn over and divide the rarebit mixture between the slices.
5. Place under a hot grill and cook until bubbling and golden.

Cooks Tips…
Welsh rarebit is traditionally served on toast, sometimes with a poached egg on top. Many chefs have taken to using the rarebit mixture for more adventurous dishes such as a topping for fillet of Welsh beef, or cod. It’s ideal as a vegetarian dish and is exceptionally good poured over roasted vegetables, then baked in the oven until golden.
You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham, crisp bacon or chopped sun-dried tomatoes.


Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.

• 8 oz/ 225g self rising flour
• 4 oz/ 100g butter
• 1 tsp mixed spice
• 3 oz/ 75g fine or caster sugar
• 3 oz/75g mixed currants and sultanas
• A pinch salt
• 1 large egg, beaten
• A little milk to blend if necessary

1. Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs. Add the sugar and dried fruit. Pour in the beaten egg and stir to make a firm dough, add a tiny dash of milk should the dough be too dry. Add a tiny amount at a time to prevent creating a sloppy dough.
2. On a floured board, roll or press the dough to approximately 1/4″/5mm thick, approx the thickness of the little finger. Cut into discs with a 1 1/2″ or 2″ /4 or 5 cm cutter. Or, cut into squares.
3. Bake the Welsh Cakes on a medium hot griddle,for approx 3 mins per side turning once, until golden brown on both sides but still a little soft in the middle. Dust with fine/caster sugar while still hot. If you do not have a griddle use a lightly buttered heavy base frying pan.

Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh cream and preserves.

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