This is the only thing I remember my Nan baking or cooking but they are divine. Now also known as ‘Mum’s welsh cakes’ or ‘Aunty Carole’s welsh cakes’, they are a firm family favourite all year round.
Because welsh cakes are cooked on the hob rather than baked in the oven, they are one of the few sweet treats I can make in my non-existent Thai kitchen. And so today in 38 degree heat with no bake stone, rolling pin or accurate scales, I celebrated St. David’s day and a rugby victory by making my favourite cakes.
Some add nutmeg or mixed spice, others spread with butter or jam. Me, I just eaten them fresh from the pan with a good coating of sugar and washed down with a cuppa. However you enjoy these little bites of heaven, one is never enough!
- 230g self-raising flour
- 115g cold butter
- 85g caster sugar
- 85g sultanas
- 2 tsp cinnamon
- 1 beaten egg
- 1 tbsp milk
- Sieve the flour and cinnamon into a mixing bowl.
- Cut the butter into cubes and use your hands to rub it into the flour until you have a breadcrumb-like texture.
- Stir in the sugar. Use a fork to mix in the egg. The mixture should start to form a dough, if it is crumbly, add splashes of milk until it comes together as a soft dough.
- Dust your work surface with flour. Roll out the dough to about 1cm thick and cut out circles using a round cutter (or wine glass if, like me, you don't have any cutters!)
- Dry fry the cakes on your bake stone/griddle/frying pan until they are lightly browned on both sides.
- Sprinkle with caster sugar and enjoy :)