Wednesday, 29 February 2012

Welsh Cakes

Photo: © childsdesign

There's been a slight crisis in my kitchen for the past week. My oven has decided to become non-operational, that is, the gas will light but it won't stay on. This is very frustrating and means I can no longer bake, roast or stew until it's fixed.
Actually it isn't really a major crisis, but I've realised how much I've taken that poor oven for granted and now it has forced me to think of other ways I can assuage a craving for home baking.

In honour of the Welsh patron saint, St David, – which as I write, his day is tomorrow – I made some Welsh Cakes. These are cooked on a griddle so need for Mr Oven. Sorry mate but you won't get me down that easily!

225g plain flour
100g butter
75g caster sugar
50g currants
½tsp baking powder
¼tsp mixed spice
1 egg, beaten
pinch salt
a little milk to bind

Sift together the flour, baking powder and mixed spice into a mixing bowl. Add the salt.
Cut the butter into small pieces and drop into the bowl and rub into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar and currants, pour in the egg and mix to form a dough, if the mixture seems a bit dry add some milk.
Lightly flour your work surface and roll out the dough to about 5mm thick. Cut the dough into rounds using a pastry cutter.
To cook the cakes, heat a flat griddle or cast iron pan, grease it with a little butter and place on the cakes and cook until golden. Try not to have the heat too high as the cakes will cook too quickly on the outside before the centre is done. Also it is best to turn them frequently to prevent burning.
When the cakes are cooked sprinkle with caster sugar and serve warm with butter.


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