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Cakes

Welsh Cakes

How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.

Makes 10

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Calories Per Serving
375
Bob's  Kitchen Recipe Card

Ingredients to make 10

  • 110g
    Salted butter, chilled, cut into cubes, plus extra for greasing
  • 225g
    Self-raising flour, sieved, plus extra for dusting
  • 85g
    Caster sugar
  • Handful
    Sultanas
  • 1
    Egg, beaten
  • -
    Milk, if needed

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.
  2. Roll out the dough on a lightly floured surface until it is 5mm thick. Cut it into rounds using a 7.5cm fluted cutter.
  3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.
  4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.

Notes

Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.