This is actually Mumma Scoop’s great Aunt’s recipe ( who was Welsh). A simple sweet treat, it was something Mumma S always made for us when we were little and even now if I get wind she’s firing up the griddle it won’t take me long to head over for a warm welsh cake and a cup of tea.
Makes approximately 20 cakes
- 450g Self Raising Flour
- 170 g margarine
- 140 g Caster sugar
- 140g Sultanas
- 2 medium eggs
- 100ml Milk
( for a vegan version you can use a vegan margarine, omit the eggs and use an additional 50ml of your chosen milk alternative)
Rub the margarine into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg & milk. Mix, then form a ball of dough.
Roll out the dough on a lightly floured surface until it is 5mm thick. Cut it into rounds using a 7.5cm/ fluted cutter.
You’ll need a heavy iron griddle & rub it with margarine or oil and wipe the excess away. Put it on a direct heat and wait until it’s super hot.
Place the Welsh cakes on the griddle and cook for a couple minutes each side until caramel brown.
Optional – dust in caster sugar while warm.
Let cool slightly before tucking in.