Welsh Cakes

MAKES 16 (MEDIUM-SIZED), 10 MINUTES PREPARATION, 5-10 MINUTES COOKING

Similar to the fruit scone or North East ‘Singin’ Hinny’, Pice ar y maen Welsh Cakes were traditionally cooked in a Griddle pan, but are more commonly fried today. Bursting with fruity raisins and currants, these little cakes are sure to be a true Welsh tea-time treat.

INGREDIENTS:

  • 150g softened Butter
  • Extra Butter to grease the frying pan, and to serve
  • 100g Caster Sugar and extra for sprinkling 
  • 2-3 tbsp Milk (as needed)
  • 150g Dried mixed raisins and currants
  • 225g Self-raising flour
  • 1 large egg, thoroughly whisked 
  • 2 tsp Mixed spice (such as cinnamon or nutmeg)
  • Pinch of salt
  • Toppings, if desired (jam, cream, honey)

METHOD:

1. Grease a cold frying pan thoroughly with butter. 

2. In a large mixing bowl add the sieved flour, sugar, the mixed spices, a pinch of salt, and softened butter. Combine until the mixture looks like crumbly breadcrumbs.

3. In a separate bowl beat the egg and add to the main bowl. 

4. Stir the mixture into a stiff dough, adding a little milk to soften, but not too much; the dough should be firm. If it’s a bit sticky just add a bit more flour.
5. Add the mixed raisins and currants to the mix and stir well.

6. On a lightly floured surface, roll out the dough mixture until 5mm (1/4 inch) thick, and cut out with a round shape or cookie cutter to a width of roughly 7cm/3 inches. Re roll and cut the dough until as many Welsh cakes have been made as possible and no dough remains (if there is a bit spare, flatten it and use it as a test when cooking the Welsh cakes).

7. Heat the greased pan and gently fry the Welsh cakes in batches for 5-10 minutes, flipping them and cooking them for a few minutes each the have risen slightly and both sides are a light golden brown. They should be light and fluffy on the inside. 

8. Remove from the pan and sprinkle caster sugar over the top whilst still warm, or Icing sugar could also be used when cooled. 

9. Allow to cool slightly on a wire rack.

10. Serve warm and either plain or buttered, with a dollop of jam and cream or a pouring of honey, and enjoy with a nice cup of tea. 

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