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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 lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Per cake

138 kcalories, protein 2g, carbohydrate 20g, fat 6 g, saturated fat 1g, fibre 9g, salt 0.13 g

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• MUMS COOKING

  01 March 2008

  MUMS COOKING rated and commented on this recipe

  

  These were simple to make but tasted fantastic.the children loved them spread with butter or honey.we had to stop my 6yr old after eating 9!!would definatley recommend them,ideal for Sunday breakfast.

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• pauline

  02 March 2008

  pauline commented on this recipe

  Not a great recipe,no measurement for the mixed spice or baking powder,would be better off using self raising flour,as a welsh valleys girl no welsh cake recipe is the same,i add mixed spice to the dredging sugar it not so overpowering,these have got to be our family favorite.

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• sue b

  04 March 2008

  sue b commented on this recipe

  I've made Welsh cakes before and they've been ok but these were absolutely delicious and the best I have ever tasted. I will definitely be keeping this recipe to use again.

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• Janice

  07 March 2008

  Janice commented on this recipe

  When making these the mixture seemed far too dry even after I added some milk. In hindsight, I was mixing with a spoon, only when I got in there with my hands did the fats start binding to the flour etc. They were nice, but I think they'll be better when I remake them, kneading by hand and without the milk.

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• smpdit

  28 March 2008

  smpdit rated and commented on this recipe

  

  don't make these whilst you are doing something else! they can catch easily if you are not watching. lovely things though!

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• Tilly

  06 June 2008

  Tilly rated and commented on this recipe

  

  Made these on a wet afternoon, a request from my husband who is welsh," make me some welsh cakes like my mum use to do, please"how could I refuse, bit worrying being compared with his mum's cakes.... but no probs. PERFECT!!!! made 15, and he ate 9!!!! So scrummy he couldn't stop eating them.

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Ingredients

• 225g plain flour
• 85g caster sugar
• 0.5 tsp mixed spice
• 0.5 tsp ½ tsp baking powder
• 50g butter , cut into small pieces
• 50g lard , cut into small pieces, plus etra for frying
• 50g currants
• 1 egg , beaten
• splash milk

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Difficulty and servings

Makes 16

Preperation and cooking times

Prep 10 mins

Cook 6 mins

Ingredients

• 225g plain flour
• 85g caster sugar
• 0.5 tsp mixed spice
• 0.5 tsp ½ tsp baking powder
• 50g butter , cut into small pieces
• 50g lard , cut into small pieces, plus etra for frying
• 50g currants
• 1 egg , beaten
• splash milk

Per cake

138 kcalories, protein 2g, carbohydrate 20g, fat 6 g, saturated fat 1g, fibre 9g, salt 0.13 g

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