Welsh Cakes

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the butter into the flour until it looks like breadcrumbs.

   Mark done

2. Stir in the sugar, currants, mixed spice and salt.

   Mark done

3. Beat the egg with the milk and work it in to a firm dough. Add a little more milk only if it will not come together.

   Mark done

4. Roll out on a floured surface to 1 cm thick and cut rounds with a 6 cm cutter.

   Mark done

5. Heat a heavy flat griddle or frying pan over medium-low heat and grease it once, lightly.

   Mark done

6. Cook the cakes 3 minutes a side, until risen, speckled brown and cooked through at the centre.

   Mark done

7. Lift them onto a rack and dust both sides with caster sugar while still hot.

   Mark done

8. Eat warm, split and buttered if you like.

   Mark done

Chef’s Tips

• Medium-low heat. Hot pans burn them before the middle cooks.
• A dry griddle. They have butter enough of their own.
• Sugar them straight off the heat so it sticks.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Butter and jam
• A pot of tea
• Eaten standing at the stove

Storage & Reheating

In a tin for 4 days. Freezes 2 months. Warm briefly before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.