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
Ingredients
- 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)
Method:
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.
