In time for St Davids Day, and to celebrate being Welsh I recently made a batch of Welshcakes. They're a must for anyone wanting to try Welsh food as it's one of the most popular Welsh dishes I know of.
Growing up in Swansea, with the largest indoor market in Wales, there was no bigger treat than eating Welshcakes freshly made from one of the stalls there. I couldn't walk past a batch being freshly made without picking a few up.
I wanted the recipe to be pretty authentic to what I remembered. And the most plausible recipe I found was the ever reliable Delia Smith. She also has a lovely video on how to make them too. I tweaked the measurements slightly to suit what I had, and they came out brilliantly.
One thing I won't compromise on is the inclusion of mixed spice. No decent Welshcake exists that doesn't have a hint of mixed spice! Traditionally they used currants, although I decided to go for fat, juicy seedless Californian raisins instead.
They're also traditionally made on a baking stone, but a heavy based or cast iron pan will also do the trick. I used the flat side of my cast iron griddle.
Welsh Cake Recipe
Ingredients
- 225 g plain flour I used 00 grade
- 1 heaped teaspoon mixed spice
- 80 g caster sugar
- 110 g Welsh salted butter cold
- 130 g seedless raisins
- 1 large egg
- 1-2 tablespoons whole milk
- 2 tablespoons of caster sugar to finish
Instructions
- Sift the flour into a large bowl, and add the sugar and mixed spice.
- Cut the butter into small cubes and add to the flour mix. With cold hands (run them under a cold tap if needed) rub the butter and flour mix together until it's fine and sandy.
- In a smaller bowl break the egg and whisk it, then pour into the flour and butter mix.
- Add the raisins and mix well, pressing the mixture together tightly.
- If it is a little dry add 1-2 tablespoons of milk, but no more.
- Roll the dough into a ball and place on a surface dusted with flour.
- Roll the dough out so it is approximately 1 cm thick.
- Cut out each Welsh cake using a cookie cutter, and re-roll the leftover dough to cut again until it is all used up.
- Rub your griddle/pan with a little butter and put on a medium heat.
- Place the Welsh cakes in the pan and cook on each side for approximately 3-4 minutes until they're a deep golden colour, and cooked through.
- Dust with caster sugar before serving.
Best served warm and fresh with a cup of tea, with some suggesting a helping of butter on top too. Although most of the time we make them ahead and eat them cold.
Oooh, these look gorgeous! I can imagine the mixed spice making them extra special. 🙂
I must admit I've never had a welshcake. I really do feel I'm missing out now! They look AND sound delicious 😀