Welshcakes Recipe

Welshcakes have long been on my list of things to learn to make, so I was happy to come across a recipe leaflet. Of course, I can never just follow a recipe without tweaking it, so this is my variant - but it worked pretty well.

We made them in a frying pan, but now it's winter I really want to try doing them the traditional way on top of our wood-burning stove.

Welshcakes
Makes about 30

500g self-raising flour
75g sugar
2tsp mixed spice
250g butter, chilled
200g raisins
1 egg
a little milk or water

1. Combine the flour, sugar, and spice in a large mixing bowl, breaking up any lumps.
2. Cut the butter into small cubes and rub in to the flour to make 'breadcrumbs'.
3. Stir in the fruit.
4. Break the egg and add, along with a couple of tablespoons of liquid, and knead into the flour.
5. Add just enough extra liquid to form a stiff dough.
6. Divide into small balls and flatten to about ½-1cm thick, and about 4cm diameter. Of course, you could roll out the dough an use a pastry cutter, if you care about getting neat circles.
7. Heat a heavy saucepan over a medium heat, without oil. Cook the welshcakes until lightly browned on each side - this should take about 4-5 minutes per side once the pan is hot.
8. Cool before serving.