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28th May 2020 by

Posted in Food, News

Welsh Cake Recipe

Here’s a delicious Welsh cake recipe for you to enjoy at home.

Welsh Cake Recipe

For many of us growing up in Wales raises fond memories of baking these delicious cakes in the family kitchen at home. Some of the younger, cheekier versions of our adult selves may have even eaten them straight of the griddle! Delicious! Some of our adult selves still do!

  • Preparation Time: 10 Minutes
  • Cooking Time: 6 Minutes
  • Makes: 16

What you will need:

  • Mixing bowl
  • Fork or whisk to beat the egg
  • Knife to cut butter and lard
  • Kitchen scales
  • Teaspoon or measuring cups
  • Fingers to mix
  • Rolling pin
  • 6cm cutter
  • Griddle pan or heavy frying pan
  • Cooker
  • Plate to serve / put cooked Welsh cakes on
  • Knife to spread jam and butter to serve
  • Tin to keep (if they last that long!)

Ingredients:

  • 225g plain flour
  • 85g caster sugar
  • ½ teaspoon mixed spice
  • ½ teaspoon baking powder
  • Pinch of salt
  • 50g butter, cut into small pieces
  • 50g lard, cut into small pieces, plus extra for frying
  • 50g currants
  • 1 egg, beaten
  • Splash of milk
  • Jam and butter or caster sugar to serve

 

Method:

You can make these scrumptious cakes in just a few easy steps!

  • Place the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Rub in the butter and lard with your fingers until the mixture is crumbly. Add in the egg and mix until a soft dough is formed, add a splash of milk if the mixture gets dry.
  • Lightly flour a work surface and roll out the dough to the thickness of your little finger. Use a 6m cutter and cut out rounds from the dough. You can re-roll and cut and leftovers so nothing goes to waste.
  • Grease a flat griddle pan or heavy frying pan with lard and carefully place over a medium heat. Cook the dough in batches for about 6 minutes, turning half way through until golden brown, crisp and cooked through.
  • Serve warm with butter and jam or delicately sprinkled with caster sugar. If there’s any left then they will stay fresh in a tin for a week.

*Basic recipe from BBC Good Food with some additional twists.

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