Welsh Cakes are one of my friends Millie’s favourite things. She’s a bit of an expert as she has tried every Welsh Cake out there; but her favourite are from Waitrose. I knew I had a lot to live up to, but when she asked me to make them for her, I accepted the challenge!
Where better to look for a great baking recipe than the legend that is Mary Berry? Rien bought me one of her books, A Bakng Bible, after I went for afternoon tea with my Mum months ago and had the most delicious orange cake (I still need to make that!) but couldn’t find the recipe on the internet. For traditional British recipes I always look to Mary Berry first because her recipes have always been fantastic.
The weekend my Uni friends came I went a little over the top with baking. I made Reece’s Peanut Buttercup Brownies (http://www.curlyscooking.co.uk/?p=1354), Gluten-Free Sundried Tomato Bread (http://www.curlyscooking.co.uk/?p=1443), Gluten Free Apple Crumble and these Welsh Cakes. I had a lovely assistant helping me make these though.
The original recipe says to use currants, but I don’t like them as much as sultanas and raisins so I decided to use sultanas instead. It was when Zoe was cutting them out she said she thought the reason why the recipe said to use currants was because they’re smaller so might get in the way less when you’re cutting them out. Use whichever you prefer!
Zoe has since made the recipe using gluten free flour and she said it works just as well so it is really easy to adapt this recipe if you would like to.
350g self raising flour
2 tsp baking powder
115g caster sugar
¾ tsp mixed spice
1 large egg
2 tbsp milk
- Add the flour and baking powder into a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs
- Add the sultanas, sultanas and mixed spice
- Beat the egg and milk together and then add to the mixture. Mix to form firm dough adding a little more milk if needed
- Lightly flour your surface and roll out the dough to a thickness of approximately 5mm
- Cut them out using a round cutter
- Heat a frying pan on a low heat and spray with oil. Cook the Welsh Cakes on a low heat for approximately 3 minutes on each side until golden brown. Make sure you don’t cook them too quickly or else they will turn brown on the outside and won’t be cooked inside
- Cool on a wire rack
You can sprinkle them with caster sugar and eat them spread with butter if you like. Or if you’re like Millie, you can eat them straight out of the pan! She told me they were even better than Waitrose which was definitely a compliment!