INGREDIENTS
- 8oz (225g) self-raising flour
- 4oz (110g) butter or margarine
- 3oz (75g) mixed fruit or just sultanas
- 3oz (75g) caster sugar
- 1 small egg
- ½ teaspoon mixed spice
To cook these you really need the traditional heavy, flat, iron pan (sometimes called a griddle or girdle). However, a good solid heavy frying pan, with a flat base, will do.
DIRECTIONS
- Sift the flour and sugar into a mixing bowl and add the mixed spice.
- Rub in the butter or margarine as you would if you were making pastry. When the mixture becomes crumbly add the fruit and mix it in thoroughly.
- Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk.
- Transfer the dough on to a lightly floured working surface and roll it out to about ¼inch (5mm) thick.
- Using a 2½inch (6.5cm) diameter plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used.
- Lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard.
- Heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly turn the heat down a bit, it's important to cook them through but they should be fairly brown and crisp on the outside.
- Dust with caster sugar while still warm.
Serve them warm, with lots of butter and home made jam or perhaps some Welsh honey or, if your really indulgent, whipped cream!
