This easy recipe makes for a special tea-time treat. Don’t worry if you haven’t got a griddle, a non-stick frying pan will work just as well!
Recipe Type: Teatime Treats
Serves: 12-18 cakes
- 8oz Self-raising Flour
- 1 tsp Baking Powder
- 4oz Butter
- 3oz Caster Sugar
- 3oz Currants
- 1/2 tspn Ground Mixed Spice
- 1 Egg, beaten
- 2-3 tbspns Milk
- You will also need
- 2 1/2″ Pastry Cutter Ring/Circle
- Frying Pan or Griddle
- Rub the butter into the flour and baking powder until it looks like breadcrumbs. Stir in the Sugar, Currants and Ground Mixed Spice. Add the beaten Egg and enough milk to make a ball of dough, slightly softer than if you were if you were making pastry but firm enough to roll out. I like to divide the dough into 3 parts. Dust your board/work surface with flour and then roll out one part until it is a little thicker that a Currant (approx.1/4″). Use the Pastry Cutter to make the Cakes. Continue until you have cut them all – it makes about 18-20 with a 2 1/2 inch cutter (3″ cutter will make approx 12 Welsh Cakes)
- Warm your Griddle or Frying Pan and grease the surface lightly with butter (it will sizzle if the pan is warm enough) The temperature depends on your pan, I use a medium heat. Cook the Welsh Cakes on both sides until golden brown, only a couple of minutes each side so don’t wander off or you will burn them – don’t ask how I know! If you only cook them small batches as it is easier to flip them over as they are rather delicate at this stage. Once they are done, place them on a rack to cool. You can sprinkle a little more Caster sugar on to them if you want to eat them warm. I prefer to eat my cakes when they are cooled and with a generous spread of butter on top.
- Best eaten on the day, however they do keep – if you can – until the next day but became firmer and drier (and more like the Shop-bought ones!)
- So easy to make……and soooo scrumptious!