I have made Welsh cakes for years, and have even made them in a tent. Make a batch and take some to your new neighbours. A great way to break the ice.
Accurate measurements of ingredients are not important with this recipe. I usually throw it together without scales, as you cant go far wrong with any mix of these simple ingredients.
|Small Batch||without scales||Full bag of flour batch|
250g self raising flour
3 cups self raising flour
|1.5Kg self raising flour
600g caster sugar
3 tsp mixed spices
2 tsp salt
- Tip the flour into a large bowl, add a little salt and rub in the margerine until there are no lumps, and it looks like breadcrumbs
- Add the sugar, currants and mixed spice. Mix with your hands, remembering to dig right to the bottom until thoroughly mixed.
- Crack in the egg(s) and stir with a blunt knife until it binds together. You may add a spot of milk if it appears too dry. The dough should be a little sticky.
- Don't bother to roll out and cut into fancy shapes (unless your mum is visiting). Put a little extra flour on your hands and pick out a ball of dough about the size of a bouncy ball. Roll gently between your hands to form a ball and then squash it to flatten a little (diameter of a can of pop)
- Place the cake onto your griddle, press down a little and leave until you see the colour change on the upwards side (3 mins)
- Flip over with a large kitchen knife or a spatula, and cook for 3 more mins
- Place on a cooling tray or plate and sprinkle with extra sugar while they cool.