The Great British Bake Off may be over for another year and Mary and Paul may be continuing to entertain with their master classes, but if you want an easy technical challenge or just fancy getting an apron on for an afternoon then why not try the delicious and ever so easy Welsh Cake?
Ideally use a flat griddle pan, but a heavy based frying pan and even a flat based sandwich maker in our house has been perfect for cooking up these tasty treats.
Alternatively, when you stay at Aberconwy House and visit Betws-y-Coed, the best Welsh Cakes can be found at Cacen Gri, a little cake shop just along from the station, where they have a griddle on the counter so the Welsh Cakes are particularly fresh and Illy coffee can be bought to enjoy along side – perfect!
Time: 30 minutes
- 225g of self-raising flour, or 225g plain flour and 1 tsp baking powder
- 1 pinch of salt
- 100g of butter, or margarine, plus extra for cooking
- 50g of caster sugar, plus extra for sprinkling
- 50g of currants
- 1 egg, beaten with 3 tbsp milk
1 Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well
2 Pour the egg mixture in and mix until you have a stiff dough
3 Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter
4 Heat the griddle over a medium heat until hot and grease with a little butter – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly
5 Serve immediately sprinkled with a little extra caster sugar