- 225g plain flour
- 85g caster sugar
- ½ tsp mixed spice
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 50g butter, cut into small pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g lard, cut into small pieces, plus extra for frying
- 50g currant
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- splash milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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.
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.
My family is from South Wales and Welsh cakes or ‘Pice ar y maen’ were always a teatime favourite. This is the recipe my great-grandmother used to make with my mum and the tradition passed on to me. The taste of these warm, buttery cakes still brings back fond memories