Welsh cakes: a family recipe

welsh cakesA Rayburn is ideal for making these, but in my West London kitchen a flat griddle pan on top of my gas oven works almost as well. Even so, I’m still perfecting my technique whereas my Welsh dad, who’s been eating and then making them for as long as he remembers, makes a delicious batch each time.

Scrip has just joined in with him to cut out a few and they’re currently cooling in time for tea later on. Here’s a tried and tested recipe from BBC Good Food. Welsh cakes are simple and great for freezing or keeping in a tin for up to a week. We have them cooled on their own but they’re also nice warm or with butter and jam. Mwynhau (sorry to Nan if that’s wrong).

Ingredients

  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder
  • 50g butter, cut into small pieces
  • 50g lard, cut into small pieces (or Trex, which is what I use) plus extra for frying
  • 50g currants
  • 1 egg, beaten
  • splash milk

Method

  1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry
  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with the lard or Trex, and place over a medium heat
  3. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Enjoy

Making Welsh CakesWelsh Cakes

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