Welsh cakes
HB-8768 · Hand-built original · British
Small round griddle cakes made from a flour and butter dough studded with sultanas, cooked on a bakestone and dusted with sugar while warm. A classic Welsh teatime bake, best eaten the day they are made.
BritishCakes and baking40 minMakes 10 cakes5 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:10quantities adjust to match
Ingredients
- 4oz salted butter (preferably Welsh), chilled, cut into cubes, plus extra for greasing
- 8oz self-raising flour, sieved, plus extra for dusting
- 3oz caster sugar
- handful of sultanas
- 1 free-range egg, beaten
- milk, if needed
Method
- Sift the self-raising flour into a mixing bowl and rub the chilled butter cubes through it with your fingertips until the mixture looks like fine breadcrumbs.
- Stir the caster sugar and sultanas through the crumbs, then mix in the beaten egg to form a firm dough, adding just a splash of milk if the mixture feels too dry to hold together.
- Roll the dough out on a lightly floured surface to about ¼ in thick and stamp out rounds with a 3 in fluted cutter, re-rolling the trimmings for the last cakes.
- Grease a bakestone or heavy griddle lightly with butter, wipe away the excess, and heat it over a direct flame until hot.
- Cook the Welsh cakes on the griddle for 2–3 minutes on each side until they turn a deep caramel brown.
- Dust the warm cakes generously with extra caster sugar straight from the griddle and eat them while they are still warm.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
5 kcalCalories
1 gProtein
0 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
0 gSugars
2 mgSodium
16 mgPotassium
0 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data