Welsh Cakes

These welsh cakes are a favourite in my family…They’re so simple to make with very few steps and they leave the house smelling wonderful! I’ve also found that both adults and younger people love them in equal measure - so if you’re looking for something a bit different to create - this could be your new love... The pastry can also be made in an electric mixer when time is short.

Makes 15-20

Ingredients
225g self raising flour
Pinch of salt
100g cold margarine or butter (cut into cubes)
50g caster sugar
75g currants
1 medium egg, beaten in a jug
15ml/2 tbsp milk

Kitchen stuff
Cast iron griddle pan (definitely worth the investment or use a skillet with no grooves)
Bowl
Rolling pin
Cutter
Plate
Wire rack
Small palate knife (for flipping)

Method
First things first get the griddle pan on a low/medium heat - ideally it would have an hour to warm up so the whole pan is completely even in temperature.

Sift the flour into a bowl and add in the salt then rub the butter in till you have a fine crumb consistency. The crumbs all need to be same small size so give the bowl a shake to check its all combined properly - the bigger lumps tend to rise to the top.

When you’re happy with it - stir in the sugar and currants with a spoon.

Next whisk the egg and milk in a jug for a minute and add to the mixture till you get a fairly stiff dough.

Squish the dough together in the bowl to shape it into a ball (touch it as little as possible so the butter inside doesn’t melt) then flour your work surface and tip it out - rolling it out to about 4-5mm or 1/4inch in thickness.

Cut the rounds using a scalloped 2 5/8 inch or 68mm cutter, then LIGHTLY flour the pin and surface and re-roll the trimmings and keep making rounds. As I run out of mixture I will use a smaller cutter for the last one or two to make sure the pastry’s all used! Leave the ones ready to be cooked on a floured surface away from your rolling pin - it makes them easier to lift later.

When you have all your welsh cakes ready to cook get a plate and pour a generous amount of caster sugar onto it. Also get a wire rack or plate ready for the finished cakes to sit on.

Now, grease the griddle pan with a bit of butter - BE CAREFUL WITH YOUR FINGERS ITS HOT! (I tend to use a bit of kitchen roll to spread around the butter).

Then take 5 cakes at a time (depending on the size of your pan) and cook on the moderately hot greased griddle for about 3 minutes on each side till there’s an even golden colour on both sides and they’re slightly risen. They might sizzle slightly when first put on the griddle and you'll be able to watch them puffing up. I use a small palette knife to flip them over and get them off the griddle as it keeps the shape better. 

NB: You may find some welsh cakes cook faster than others if your griddle temperature is not completely even or if its slightly off centre - just take each one off as and when it’s ready and don’t move onto the next five till they’re all done - or you’ll end up with five different times to think about.

When they’re done shift them over into the sugar and gently toss them around to give a very light coating… scraping of any excess before moving onto the wire rack.

Repeat until they’re all done, re-greasing the griddle pan each time with a small knob of butter. Make sure the griddle stays clean, you can do this by wiping off any bits as you re-grease and try not to alter the temperature - some may need a little longer than others!

Alternatively, you can of course leave off the sugar and serve buttered - hot or cold.