Being from Wales I’ve eaten a lot of Welsh cakes in my time and tried many a different recipe to perfect the texture and taste. This recipe was actually given to me by someone who isn’t Welsh but as he’s an avid supporter of the Welsh rugby team we’ll let him off!
I baked these in the week to take into work as part of my Welsh themed beer club alongside some Welsh Rarebit and Caerphilly cheese which all went down a storm. Every Friday we have beer club in work and as this was my first one I wanted to take it back to my roots and treat my colleagues to some Welsh treats alongside a Tiny Rebel beer called Cwtch – definitely worth a try!
Sometimes likened to a flat scone or eccles cakes these are light and fluffy to be enjoyed with jam and cream or on their own with a sprinkling of sugar – personally my favourite.
With an easy to follow recipe the only watch out and tip I would give is to keep checking the cakes when they are on the heat to ensure they don’t catch and burn.
Ingredients – makes 12
50g butter, cut into small pieces
50g lard, cut into small pieces
85g Caster sugar
225g sifted plain flour
1/2 tsp baking powder
1 tsp mixed spice (or 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg)
1 egg, eaten
Splash of Milk
Pinch of salt
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl
- Add the butter and lard to bowl and with your fingers rub into the dry ingredients until crumbly
- Mix in the currants
- Work the egg into the mixture until you have a soft dough, adding a splash of milk if a little dry when kneading
- Roll out the dough on a lightly floured work surface to the thickness of your little finger
- Cut out rounds, re rolling any trimmings
- Grease griddle pan (or frying pan) with lard and place on a medium to low heat
- Cook your cut out Welsh cakes in batches about 5 minutes on each side until golden brown and cooked through
- Sprinkle with caster sugar and serve