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Wonderful Welsh cakes
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Total Time:
1 hour
Experience the magic of Welsh cakes inspired by old-school bakestone cooking - crispy outside, soft inside. Use a heavy-bottomed pan for that authentic texture. Serve warm plain or filled with cream and berries. Get creative with chocolate chunks, dried fruits, or coconut flakes.
Ingredients:
  • 500 g self-raising flour plus extra for dusting
  • 75 g caster sugar plus extra to serve
  • 1 heaped teaspoon mixed spice
  • 250 g unsalted butter (cold)
  • 150 g mixed raisins and sultanas
  • a couple of splashes of milk
  • 300 ml double cream
  • 1 heaped tablespoon caster sugar plus extra for sprinkling
  • 1 teaspoon vanilla bean paste
  • 400 g fresh berries such as raspberries, strawberries, blackberries
Instructions:
  • Sift flour into a large mixing bowl, then add sugar and mixed spice. Add cubed butter and a pinch of sea salt. Use your hands to rub ingredients until breadcrumb consistency is achieved. Mix in dried fruit. Make a well in the center and crack in the egg. Add a splash of milk and mix with a fork. Use hands to bring mixture together into a dough. Roll out dough on a floured surface until 1cm thick. Cut out rounds with a 5cm pastry cutter. Cook one cake as a temperature test. Adjust heat if needed. Cook remaining cakes until golden on both sides. Cool on a wire rack and dust with caster sugar. Serve as is or cut in half, add whipped cream and berries.

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