WELSH CAKES

Welsh Cakes

We had Welsh Cakes in a hotel near Stoke-on-rent last year and, ever since, Juno has been mentioning them. She was craving them at the weekend so we decided to make them. I adapted the recipe to gluten free from a BBC Good Food one.

They turned out great and are so quick and easy. They are like mildly spiced, pan-fried, fruit scones. Serve warm with butter and jam, or just butter.

WELSH CAKES

Ingredients

225g plain flour

85g caster sugar

½ tsp mixed spice

½ tsp baking powder

100g butter, cut into small pieces, plus extra for frying

50g currants/raisins

1 egg, beaten

splash milk

Method

• Mix the flour, sugar, mixed spice, baking powder and a pinch of salt in a bowl.
• Then, with your fingers, rub in the butter until crumbly.
• Mix in the currants/raisins.
• Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems dry – it should be the same consistency as shortcrust pastry.
• Roll out the dough on a lightly floured work surface to the thickness of your little finger.
• Cut out rounds using a 6cm cutter, re-rolling any trimmings.
• Grease a pan and put over a medium heat.
• Cook the Welsh Cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.