Retro cake recipe for 4 - 8 people, takes only 6 mins; recipe has plain flour, caster sugar, mixed spice, baking powder, butter, lard, currant, egg and milk.
Welsh cakes
Course: Retro cake
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Egg: 1 egg, beaten
- Milk: splash milk
- Butter: 50g butter, cut into small pieces
- Caster Sugar: 85g caster sugar
- Plain Flour: 225g plain flour
- Baking Powder: 1/2 tsp baking powder
- Lard: 50g lard, cut into small pieces, plus extra for frying
- Mixed Spice: 1/2 tsp mixed spice
- Currant: 50g currant
Directions
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
