Welsh Cakes

Having Welsh heritage, it's no wonder Catherine Evans loves these delicious griddle cakes!

They are a cross between a cookie, a scone and a pancake but griddled not baked with juicy sultanas, mixed spice, cinnamon and sugar. There’s nothing better especially on a cold Winter’s afternoon. 

Welsh Cakes by Mary Berry

• 350g (12oz) self-raising flour
• 2 level tsp baking powder
• 175g (6oz) butter
• 115g (4½oz) caster sugar
• 100g (4oz) sultanas
• ¾ level tsp ground mixed spice
• 1 large egg
• About 2 tbsp milk
• Caster sugar for sprinkling

Essential kit

You will need a griddle or frying pan, and a 7.5cm (3in) plain round cutter.

Instructions

Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.

Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice.

Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary. Roll out the dough onto a lightly floured work surface to a thickness of 5mm (¼in) then cut into rounds with a 7.5cm (3in) plain round cutter.

Cook the dough rounds on the hot griddle on a low heat for about 3 minutes on each side until golden brown (be careful not to cook them too fast, otherwise the centres will not be fully cooked). Cool on a wire rack then sprinkle with caster sugar. They should be eaten on the day of making, served buttered.