Serves: Makes 12ish. | Difficulty: Medium
Prep Time: 15mins | Cook Time: 2-3mins per batch. |Total Time:25mins (depending how many you make)
- 225g Plain Flour
- 50g Cubed Butter
- 50g cubed Lard
- 50g Currants
- 1 Eggs
- Grease for the hot plate.
- 85g Caster Sugar
- 1/2tsp Baking Powder
- 1/2tsp Mix Spice
- Splash of Milk
- Pinch of Salt
- Set your hot plate to high. You can use a large, flat bottomed frying pan on a medium heat if you don’t have a hot plate. (This is what I use, I bought it for the grill as well as the hot plate. http://bit.ly/1fY9eSf )
- Rub together the fats and flour and other dry ingredients until your mixture resembles crumbs.
- Beat your egg and add it with the Currants to your crumb mixture.
- Mix until it forms a dough, if it’s too dry add a little milk.
- Roll out on a floured surface to about 1cm thick and cut into circles.
- Cook for upto 3 minutes on the first side. When you flip it over it should be golden and a little biscuity to the touch with your spatula. If it is still soft where it is touching the hot surface give it a little longer.
- Flip the cakes over until the second side is golden.
I often find that when you turn them over, brushing with a little butter and sprinkling with a small amount of caster sugar makes them even tastier. This recipe can be used to make plain Welsh cakes, you literally just don’t put the currants in. You can also do them plain, sliced in half with a layer of jam and then sandwiched back together. They are delicious in my opinion. They are sometimes called Drop Scones in England rather than Welsh Cakes.