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.
Makes about 30
500g self-raising flour
2tsp mixed spice
250g butter, chilled
a little milk or water
- Combine the flour, sugar, and spice in a large mixing bowl, breaking up any lumps.
- Cut the butter into small cubes and rub in to the flour to make 'breadcrumbs'.
- Stir in the fruit.
- Break the egg and add, along with a couple of tablespoons of liquid, and knead into the flour.
- Add just enough extra liquid to form a stiff dough.
- 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.
- 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.
- Cool before serving.