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Welsh Cakes

By tradition, these teatime treats are cooked on a griddle over an open fire, but a heavy frying pan will do the job. Serve them warm with a dab of butter and a sprinkle of sugar.

For egg replacement, click here. 

For V for Life’s position statement on vegetarianism and veganism, please click here.

Serves: Makes 10–12
Time to prepare: 15 mins
Time to cook: 20 mins
Dietary requirements: Halal, Kosher, Vegan (with substitutions)

Ingredients

  • 225g/8oz plain flour
  • ½ tsp baking powder
  • ¼ tsp mixed spice
  • 100g/4oz butter
  • 75g/3oz caster sugar
  • 50g/2oz currants
  • A pinch salt
  • 1 egg or egg replacement (vegan option)
  • A little milk to bind

Instructions

  1. Sift the flour, baking powder and mixed spice together into a large bowl.
  2. Rub in the butter.
  3. Stir in the sugar, currants and salt.
  4. Beat the egg and add to the mixture, mixing well to form a dough – add a splash of milk if it seems too dry.
  5. Roll the dough out to about the thickness of a biscuit and use a pastry cutter to cut out rounds.
  6. Cook the cakes on a greased bakestone or griddle, or in a heavy-based frying pan, until golden. Take care to keep the heat moderate: if you cook them too fast they may appear done on the outside but not be cooked in the middle.

For more great ‘Seasonal and Festive Recipes’, click here.

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