It’s a complete coincidence that this recipe was next up on my blogging schedule given last Saturday’s big rugby game! I was recently given a copy of James Martin’s “Great British Adventure” cookbook, and when I spotted the recipe for Welsh cakes I simply had to try them right away.
Welsh cakes also bring back happy memories for me. The very first time I ate them was actually in Wales on a family holiday. They are absolutely delicious, with a dense texture and lots of currants. And although I haven’t had a chance to delve further into the book which covers recipes from Martin’s foodie travels around the U.K. I have already bookmarked a few that look fantastic and can’t wait to try them!
- The original recipe calls for 2 tablespoons of milk, but I found that this was too dry and added an extra 2 tablespoons.
- Martin also suggests serving the Welsh cakes topped with fresh berries and drizzled with honey, but I like them just as they are. Add the honey and berries if you wish!
- 350g self-raising flour
- 10ml (2 tsp) baking powder
- 5ml (1 tsp) mixed spice
- 100g currants
- 115g castor sugar
- 175g butter, diced and chilled
- 1 large egg, beaten
- 60ml (¼ cup) full cream milk
- extra flour, for dusting
- 7cm round cookie cutter
- extra castor sugar, for sprinkling
1.) Place the flour, baking powder, mixed spice, currants and sugar in a bowl. Mix to combine.
2.) Add the butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the egg and milk and mix until you have a soft dough. Shape the dough into a disc.
3.) Dust your work surface with some flour and roll the dough out to a thickness of 1cm. Cut out 7cm rounds. Gather the dough scraps and re-roll until you have used all the dough.
4.) Heat a non stick frying pan over a medium heat. Cook the Welsh cakes in batches for 3 minutes per side, until golden and cooked through. Sprinkle with castor sugar and serve.