Welsh cakes also known as bakestones originated in Wales.They are made from flour, currants/raisins, sultanas and may also include spices such as nutmeg and cinnamon.They are like scones but instead of baking them in the oven,they are cooked in the frying pan or a griddle which makes them a golden brown crust but are very soft inside.Welsh cakes can either be served hot or cold.
The tops are usually dusted with powdered sugar or granulated white sugar.When served hot, they are mainly accompanied by jam or buttered depending on one’s choice.They are best served for breakfast together with a hot cup of tea.
Below is the recipe for my best Welsh cake recipe: Garnished with Strawberry cream and Berries
For the cake:
400 g self-raising flour , add some extra for dusting
80g caster sugar , add some extra for dusting
1 teaspoon mixed spice(cinnamon and nutmeg)
200g cold, unsalted butter
a pinch of salt
200g mixed raisins and sultanas
1 large egg
a half glass of of milk
400 ml double cream tablespoon caster sugar , add some extra for sprinkling
1 teaspoon strawberry bean paste
500g fresh berries, such as blackberries, strawberries, raspberries
1. In a large mixing bowl,sieve in the flour then add the mixed spices and sugar.Add the butter and a pinch of salt into the bowl.Rub the mixture together using your hands until a great breadcrumb consistency is attained.After tossing in the dried fruit,create a well in the centre of the mixture then crack in the egg.Pour in the milk and using a fork, beat and mix in the egg.After achieving a perfect combination, knead the mixture until you get a soft dough.If its dry, you can add some splashes of milk.The mixture should have the consistency of coarse crumbs.
2.Put a griddle, electric frying pan or a large heavy bottomed non-stick frying pan on a medium heat.In the meantime, roll the dough using a rolling pin on a clean surface until its about a centimetre thick.Using a 5cm pastry cutter, cut out as many rounds as you can re-rolling the trimmings.Put the remaining scraps of dough together,then roll it out and cut a few more rounds. Butter the pan lightly and cook one welsh cake to act as a thermometer.If the surface is black,reduce the heat and if its blonde, increase the heat a little.Try again after a few minutes and when you get a golden cake after 4 minutes on each side,you can cook the rest of the welsh cakes.
3.Prepare a wire rack to place them on to cool after cooking .Sprinkle them with some caster sugar( you can use powdered or granulated white sugar as an alternative). They are now ready to be served.Alternatively, for a filled welsh cake gently cut each cake in half as you turn to get a top and bottom.Mix the sugar, strawberry paste, the cream together to form soft peaks,Place the berries in a bowl,slice up the big ones then mix them up with the juice from the lemon and a sprinkle of sugar.Open up the cakes,add a few berries and a little cream to each one.