Welsh Cakes
This Welsh cakes recipe, which follows a classic recipe and is cooked on a griddle, is hard to beat.
Whip up a batch for any occasion – they are incredibly easy to make and if you don’t have a traditional
griddle, then a heavy cast iron frying pan can be used instead.
INGREDIENTS
225g of self-raising flour, or 225g plain flour and 1 tsp baking
powder
1 pinch of salt
100g of butter, or margarine, plus extra for cooking
50g of caster sugar, plus extra for sprinkling
50g of currants
1 egg, beaten with 3 tbsp milk
METHOD
1 Mix the flour and salt together in a large bowl and rub in the
margarine or butter. Add the sugar and currants and stir well.
2 Pour the egg mixture in and mix until you have a stiff dough.
3 Roll the dough out on a lightly floured board until 5mm
(1/4 inch) thickness and stamp out rounds with a pastry/biscuit
cutter.
4 Heat the griddle over a medium heat until hot and grease
with a little butter – the baking griddle should be well-greased,
and then heated until a little water sprinkled on the surface
skips about in balls, evaporating. A heavy cast iron frying pan
makes a good substitute. Cook the cakes for about 3 to 4
minutes each side, until they are golden brown and have risen
slightly.
5 Serve immediately sprinkled with a little extra caster sugar
There’s Lovely
Page 15
Focus Autumn 2018