- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 138
- Fat Content: 6g
- Saturated Fat Content: 1g
- Carbohydrate Content: 20g
- Sugar Content: 9g
- Fiber Content: 9g
- Protein Content: 2g
- Sodium Content: 0.13g
- plain-flour - 225g plain flour
- caster-sugar - 85g caster sugar
- mixed-spice - 1/2 tsp mixed spice
- baking-powder - 1/2 tsp baking powder
- butter - 50g butter, cut into small pieces
- lard - 50g lard, cut into small pieces, plus extra for frying
- currant - 50g currant
- egg - 1 egg, beaten
- milk - splash milk
- 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.
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.