Ingredients

Welsh Cakes

• 250g self raising flour
• 50g caster sugar
• 1/2 tsp mixed spice
• 125g butter, broken up into small pieces
• 75g mixed currants and sultanas
• 1 egg, beaten
• a dash milk to bind (optional)
• butter to cook (for griddle)
• sugar to dust

Method

Welsh Cakes

1. Place the flour, sugar and mixed spice into a bowl. Add the butter and with with your hands rub it until you have a breadcrumb like consistency. Stir in the currants and sultanas.
2. Make a well in the centre of the mixture and add the egg. With your hands combine the egg with the other ingredients and bring it together into a dough, add a little milk if it is too dry. Don’t over work the dough it should just come together.
3. On a lightly floured surface roll the dough out so it is around 5mm thick. Cut out rounds with a 5-6cm pastry cutter, any trimmings bring together and re-roll.
4. Cook the cakes in a lightly buttered flat griddle pan or thick based frying pan over a medium heat. Cook for 2-3 minutes on each side until cooked through and golden brown. The heat should not be too high as the cakes need to rise and cook through slowly without burning the base.
5. Dust the cakes with caster sugar and serve on their own or with butter. Alternatively they can be served with butter and jam. Best served warm straight from the pan but will keep for three or four days in a sealed tin.