Traditional Welsh Cakes Recipe from Mary Berry
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5.0
3 reviews
Excellent
Traditional Welsh Cakes Recipe from Mary Berry
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Welsh cakes are delightfully rustic, delicate, and delicious. They're like a cross between a scone and the fluffiest of pancakes––perfect with a cup of tea.
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Ingredients
- 2 cups self-rising flour (or 2 cups of all-purpose flour mixed with 2 teaspoons baking powder)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup butter (1 stick, 115g; cold, diced, plus more for the griddle)
- ½ cup superfine sugar
- ½ cup currants
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cinnamon
- 1 egg (beaten)
- 2-4 tablespoons milk
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Instructions
- Combine the flour, baking powder, and salt in a large bowl. Add the butter and rub it in with your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs. You can also do this step using a food processor.
- Add the sugar, currants, and spices, and stir with a wooden spoon to mix. Add the egg and enough milk to form a soft but not sticky dough. Mary Berry needed a little more than 2 tablespoons. I needed closer to 4 tablespoons. The dough should resemble pie crust dough. You can knead it to get it to come together, but no more than a few times. You don’t want your Welsh cakes to turn out tough!
- On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut into rounds with the pastry cutter until all of the dough has been used (just ball up any excess and re-roll in order to cut out as many as you can). I used a scalloped 2-inch round and a similar-sized heart.
- Heat a griddle or heavy frying pan over medium heat, and melt a little butter in it. A thin pat is sufficient for each batch--that’s 7 welsh cakes that fit into my cast-iron skillet.
- Cook the Welsh cakes over medium heat for 3-4 minutes on each side until cooked through and golden brown. Be careful on the first flip, as they are still a little fragile--similar to American pancakes--at this point. During the cooking process, you may have to turn the heat up or down. I modulated between medium-high and medium-low.
- Let cool on a wire rack and continue to cook the cakes in batches. They’re best when fresh, and even a little warm. You can sprinkle them with powdered sugar and serve with, obviously, a lovely cup of tea.
Notes
- Makes 2 dozen Welsh Cakes.
Nutrition Information
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Calories
100kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
17mg
(6%)
Sodium
86mg
(4%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
130IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 86mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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