Traditional Buttery Griddled Welsh Cakes
Delightful treats that blend soft and tender textures with a crusty outside, perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: Welsh
- Diet: Vegetarian
Ingredients
Scale
- 225 g plain flour
- 1 teaspoon baking powder
- Pinch salt
- Pinch ground nutmeg
- 50 g caster sugar
- 75 g unsalted butter
- 50 g currants
- 1 large egg
- 3 tablespoons milk
- Butter for greasing the griddle
Instructions
- Sift the dry ingredients: Sieve the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
- Create the breadcrumb mixture: Rub the unsalted butter into the dry ingredients until it resembles fine breadcrumbs.
- Mix in the sweetness: Stir in the caster sugar and currants until evenly distributed.
- Combine wet and dry ingredients: Beat the egg with the milk in a separate bowl and pour it into the dry ingredients.
- Form the dough: Mix gently to form a soft dough, adding more milk if too dry.
- Roll it out: Roll out the dough on a lightly floured surface to about 5 mm thickness.
- Cut out rounds: Cut out rounds using a 6 cm cutter and place them on a tray.
- Heat the griddle: Heat a heavy-based griddle or frying pan over medium heat and lightly grease it with butter.
- Griddle the cakes: Cook the Welsh cakes for 3 minutes on each side until golden brown.
- Finish and dust: Transfer the cakes to a wire rack and while still warm, dust them with caster sugar.
Notes
Serve warm with a pat of butter, clotted cream, or a slice of cheese. Store leftover cakes in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg