The beauty of Welsh Cakes lies in their simplicity and tradition. Each bite is a soft, crumbly blend of buttery richness and the warm spice of nutmeg, balanced by bursts of sweetness from the dried fruit. Cooking them on a bakestone or heavy frying pan gives them their signature golden crust and tender center. Whether enjoyed fresh and warm, straight off the pan, or stored for a quick treat later, Welsh Cakes carry the comforting charm of home-baked goodness.
Ingredients:
- 8 oz (225 g) self-raising flour
- 3 oz (85 g) fat (2 oz butter, 1 oz lard)
- 3 oz (85 g) caster sugar
- A pinch of salt
- A pinch of nutmeg
- 3 oz (85 g) dried mixed fruit or currants
- 1 beaten egg
- A little water (if needed)
Method:
- Prepare the Dough:
In a large mixing bowl, sift the self-raising flour, a pinch of salt, and nutmeg. Add the butter and lard, cutting them into small chunks for easy handling. Using your fingertips, rub the fat into the flour mixture until it resembles fine breadcrumbs. - Add the Sweetness and Fruit:
Stir in the caster sugar and your choice of dried mixed fruit or currants. Mix well to ensure the fruit is evenly distributed. - Bind the Mixture:
Add the beaten egg to the dry mixture. Using your hands, gently bring the mixture together. If the dough feels too dry, add a small amount of water, a teaspoon at a time, until it forms a soft but not sticky dough. - Roll Out and Shape:
Lightly flour your work surface and rolling pin. Roll out the dough to a thickness of about 1.5 to 2 cm (just under an inch). Using a round cutter (approximately 6 cm in diameter), cut out circles from the dough. Re-roll the scraps and continue cutting until all the dough is used. - Cook the Welsh Cakes:
Lightly grease a bakestone or a heavy frying pan with a small amount of butter or lard. Heat the bakestone over medium-low heat. Place the cakes onto the hot surface, ensuring they are spaced apart slightly. Cook gently for 2–3 minutes on each side, or until the surface turns a beautiful golden brown and the cakes are firm but soft inside. Flip carefully using a spatula. - Cool and Serve:
Transfer the cooked Welsh Cakes to a wire rack to cool slightly. Serve warm or cold, dusted with a sprinkle of caster sugar if desired. They pair wonderfully with tea or coffee.
