Recipe| Homemade Welsh Cakes

welsh cake pin

welsh cakes for afternoon tea

Homemade Welsh Cakes are one of my favourite treats. Still warm and served with a cup of Earl Grey – it doesn’t get much better than that for a mid-afternoon snack. I don’t make them nearly as often as I should {mainly because I will eat ALL THE WELSH CAKES if I do!}, but I think I’m going to mix up another batch this week. I usually make a big batch and they’ll keep pretty well for a few days in an airtight tin. Sometimes I heat them back through in a dry frying pan so I can enjoy them warm again.

welsh cakes rolling out

I N G R E D I E N T S

2 cups of plain flour
1/2 tsp baking powder
6tbsp butter {or dairy free spread}
1/3 cup caster sugar, extra to sprinkle over the finished cakes
1/4 currants/raisins {I’ve substituted for blueberries in the past too!}
1/2 tsp mixed spice
1 egg, beaten
Milk to mix

baking ingredients

H O W ~ T O

* Sieve flour and baking powder into a bowl, and rub in butter
* Stir in mixed spice, sugar and fruit
* Mix in the egg, and just enough butter to bring it all together into a dough
* Roll out to about 1 cm thickness, and cut into rounds {I used a small tumbler as my cutter!}
* Cook in a buttered griddle pan for around 4-5 minutes each side, until they’re golden brown.
* Toss in some caster sugar.

Serve warm as they are or spread with a little butter!

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1 Comment

  1. Melanie
    May 6, 2016 / 05:53

    These look very scrumptious. I would love to make them but what is that half teaspoon of mixed spice? Is it equivalent to allspice (I’m from the U.S.)?

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