Maus’ brother, Trevor, and sister-in-law, Robyn, visited us over the Easter weekend.
Last year, they visited Great Britain for the Rugby World Cup and, as part of their trip, they visited Wales. We got talking and they mentioned that they had such fond memories of the Welsh cakes they ate while away that they decided to make some on their return home.
I had never heard of Welsh cakes so I looked them up on the web. They are, essentially, little flat scones cooked on a griddle or in a frying pan. Of course, I wanted to give them a try.
We looked up the recipe that Robyn had tried at visitwales.com. It looked pretty good but, that night, I took Elizabeth David’s English Bread and Yeast Cookery to bed to check out her Welsh cake recipe. I decided to try it so Trevor and Robyn could do a compare and contrast.
Elizabeth’s recipe has a lot more butter than the recipe at visitwales.com (or any other recipe I could find, for that matter). It is a truly decadent amount. They tasted great but I think there may be a little too much butter for all but the butter-obsessed. With this amount, you most certainly do not need to serve them with any additional butter. They are very rich indeed.
Elizabeth David described this recipe as typical but, for modern tastes, I am guessing a more typical butter-to-flour ratio would be that in the visitwales.com recipe. I might try it next time.
These little guys would be perfect to whip up if someone was coming over for a cuppa and a nibble and you didn’t want to put the oven on. Give them a go. You will not be disappointed.
- 170g butter
- 250g plain flour
- 1 egg
- 85g sugar
- 85g currants
- ½ tsp mixed sweet spice or nutmeg (I used allspice)
- ½ tsp baking powder
- Sift the dry ingredients (flour, baking powder & spice) together into a mixing bowl. Add the sugar.
- Cut up the butter and rub into the flour.
Alternatively, put the dry ingredients and sugar into a food processor bowl and pulse a few times. Add the butter and process until the ingredients look like bread crumbs.
- Stir in the fruit.
- Pour in the egg and mix by hand to form a dough. Use a little milk if the mixture is too dry. The dough should be the consistency of scone dough. I didn’t need to add any milk.
- Roll the dough out onto a lightly floured surface to about 1 cm thick. Robyn thought I left mine too thick. Elizabeth says they should be ½ inch thick. You decide but, remember, you don’t want them too thick because they will not cook through.
- Use a scone cutter to cut out rounds.
- Cook the cakes on a greased baking stone or griddle (or a lightly oiled frying pan) until golden. The heat should not be too high. The cakes need time to cook through without getting too dark on the outside. Test one after about 4 minutes on each side.
- Once cooked, sprinkle with caster sugar and devour.