Welsh Cakes

Welsh Cakes, Step by Step

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

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

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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.

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

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

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

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

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

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Small Things That Help

• 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.

Ingredient Swaps

• No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

Serving Suggestions

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

Leftovers and Storage

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

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.