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Welsh Cakes

13 November 2015 By Charlotte Pike 1 Comment

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I first tasted an excellent Welsh Cake on a trip to Cardiff around five years ago. I was visiting with my sister, and we decided to take a walk around the waterfront. We passed a tiny shop, which had just enough space for a small counter and griddle, on which a steady stream of fresh Welsh cakes were cooked and sold piping hot in paper bags. I couldn’t resist buying a few, and I can only describe them as a complete revelation. I would liken them to scones; when shop bought, they are hideous, but when cooked fresh, they are scrumptious – soft, light dough, packed with juicy sultanas and a faint spicy note, topped with a light dusting of crunchy sugar.

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I’ve been meaning to make them ever since, but producing four cookbooks in quick succession has left me with less time for experimentation than I’d have liked. However, I’ve finally had time to have a play around and have come up with this recipe. It’s based on a Be Ro recipe which must be 30 years old at a guess, but I’ve adjusted the quantities and flavourings to make it even more delicious. I do hope you enjoy them, too. They’re ever so easy to make, and would be really fun to make with children, too.

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Welsh Cakes
2015-11-13 16:49:54
Yields 20
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
210 calories
26 g
36 g
11 g
3 g
7 g
55 g
102 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
55g
Yields
20
Amount Per Serving
Calories 210
Calories from Fat 94
% Daily Value *
Total Fat 11g
16%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 102mg
4%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
3%
Sugars 6g
Protein 3g
Vitamin A
7%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 500g self-raising flour, plus extra for the work surface
  2. 100g caster sugar, plus extra for sprinkling
  3. 1 generous pinch sea salt
  4. 1 tsp mixed spice
  5. 250g salted butter, cubed
  6. 150g sultanas
  7. 1 large egg, beaten
  8. 3 tbsp whole milk
Instructions
  1. Place the flour, sugar, salt and spices into a large mixing bowl and stir well to evenly distribute the flavourings amongst the flour. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Add the sultanas and stir again.
  2. Next, whisk the egg and milk together, and pour into the dry ingredients. Gently stir to form a stiff dough.
  3. Lightly dust the work surface with flour and turn out the dough. Roll it in flour to cover all surfaces and roll out to just under 1cm thick. Taking a 5-6cm round cutter, stamp out discs of dough. Bring the remaining dough into a ball and roll again, using a little more flour if you need it.
  4. Once all your dough is used, place a large non-stick frying pan onto a medium heat to warm. Your pan needs to be hot, but not smoking, or too hot even, as the Welsh cakes will burn too quickly. Place the discs into a dry pan and cook for around 3-4 minutes on each side until they are a medium brown colour. Transfer to a wire rack to cool before eating. They keep well for 3-4 days, stored in an airtight container.
By Charlotte Pike
beta
calories
210
fat
11g
protein
3g
carbs
26g
more
Charlotte Pike https://www.charlottepike.co.uk/

 

Filed Under: Baking, Recipes, Uncategorized Tagged With: Baking, Be Ro recipe, Best Welsh Cake Recipe, cake, Cardiff, Easy baking recipe, food, Food Writer, Home baking, Homemade Welsh Cakes, Welsh Cake recipe, Welsh Cakes

Reader Interactions

Comments

  1. chris says

    14 August 2016 at 10:42 pm

    You need to try a shop in Merthyr Tydfil for welsh cakes , they make over 50000 a year in their shop called Crosswoods . That are the best I’ve tasted .

    Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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