Eating these perfect bites of comfort will always remind me of coming home from a wet and windy walk along the coast path in Pembrokeshire (South West Wales) and curling up by the fire with a cup of tea and a plate of toasted welsh cakes. We have a small house in a tiny tiny village in South West Wales where I have been going almost every holiday since I was born. It’s one of my favourite places in the world to escape from the busy hustle and bustle of London life. So despite the fact that I am not Welsh I have definitely eaten a good few welsh cakes in my time so finding this perfect recipe is like the dream! I don’t even have to go to Wales to get the perfect fluffy ones they make there, I can make them myself and so can you!
If you are feeling in need of an afternoon pick me up they really are the easiest thing to whip up in no time at all. And the best thing is that they’re kind of half way between a scone, a biscuit and a cake so they basically encompass all afternoon tea type treats into one perfect little morsel of deliciousness. Trust me you HAVE to try these.
They are light, fluffy, not too sweet, slightly crisp on the outside but gorgeously soft on the inside. Eat them straight away whilst they’re still warm or keep them up to a week and then toast them with a good helping of butter and even a sprinkling of sugar if you like them a little sweeter. However you eat them, there is nothing better than a welsh cake and a cup of tea curled up by the fire on a wet and windy day in West Wales. But a beautiful sunny afternoon in London will do just as nicely…as I discovered yesterday 🙂
Recipe adapted from BBC Good Food
Makes 16 Welsh Cakes
(NB this recipe can be halved or even quartered by weighing the amount of egg)
- 220g plain flour
- 80g caster sugar
- 1/2 tsp baking powder
- 1/2 tsp mixed spice
- 50g butter
- 50g lard
- 50g sultanas
- 1 egg, whisked
- Put the flour, caster sugar, baking powder, mixed spice, lard and butter into a food processor and pulse just a few times so the mixture forms a bread crumb consistency.
- Place the mixture into a bowl and stir in the sultanas.
- Add the egg and bring the mixture together into a ball. If the mixture is slightly dry and isn’t coming together add a drop of milk if necessary but be careful not to make the mixture too sticky.
- Roll out the dough on a floured surface using a floured rolling pin to a thickness of about 1cm.
- Using a circular cutter (I used a 6cm one) cut out the welsh cakes.
- Heat a heavy based frying pan on a medium heat and add either a small knob of butter or lard or, I used cooking spray to keep the pan relatively dry.
- Place the cakes into the pan (you will have to do this in batches) and cook on each side for about 3 minutes so they have a nice golden brown outside and are cooked through.
- Serve straight away warm or cool on a rack and keep for up to a week in a tin. Serve toasted with a little butter and sprinkling of caster sugar.