Like Bara Brith, there are probably as many versions of Welsh Cakes as there are sheep on the mountain – and that’s a lot! Of course we think this is the best. Certainly they don’t hang around once they’ve been made. Remember to make enough to share! Once you have mastered this recipe you’ll never eat a factory made Welsh Cake again.
1lb Self Raising Flour
8 oz Butter (unsalted)
5 oz Sugar
3 Oz Currants
A little water if needed
Cream the butter and sugar in a mixing bowl for three to four minutes. Add the egg and currants and mix well. Slowly add the flour until the mix feels like a soft paste. Cut the mix in half – flour a board – and roll very thinly. Cut with a scone cutter. Then do the same with the second half. You should get about 25 thin slices from the mix. Ideally, use a griddle, but you can bake the cakes in a non stick frying pan. Cook for thirty seconds each side. That’s enough time, the mixture continues to cook after removed from the heat so it’s really easy to overcook them. Leave on a baking tray to cool down afterwards for about half an hour.
Only do two or three at a time. As you lay the third cake, the first will need to be turned, cooking each side for thirty seconds.Do not eat hot from the pan as they will crumble in your hands.The batch should keep up to 2 to 3 weeks.
Serve with what you fancy – try jam and cream as we do in the Café.