A 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).
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