This is Betty’s recipe for delicious Welsh Cakes and just like Betty, they are a speciality from Wales. Traditionally Welsh Cakes need to be cooked on a cast iron bakestone - Betty’s is over a hundred years old and belonged to her Mother’s Mother. Cymru am byth!
- 1 medium egg
- 1lb self raising flour
- 4 1/2 oz granulated sugar
- Caster sugar
- 3 tblsp milk
- 8oz margarine
- 1 tsp. mixed spice
- A pinch salt
- 4 chopped glacé cherries
- 3/4 cup sultanas and currants
- 1 tsp mixed peel
Soak the mixed peel, currants, sultanas and cherries in the milk overnight.
Heat the bakestone/griddle.
While it’s heating, mix the self raising flour, the mixed spice, salt and the granulated sugar (the caster sugar comes later). Then beat in the margarine and add the soaked fruit.
Once it’s fully mixed, roll it into balls on a surface sprinkled with flour. Then roll them out flat (height of approx. 1cm). Use a circular pastry cutter to shape the welsh cakes.
Cook the welsh cakes for about a minute either side until golden brown. Leave to cool on a rack.
Sprinkle the hot welsh cakes with caster sugar. They’re best eaten hot but they do keep for a few days and also freeze very well.