Welsh Cakes in the making

...here's a recipe I've never made before, never tasted, even. My Mum (85), found her hand-written recipe the other day when our chat raised the topic. She said the Welsh cakes reminded her of the Johnny cakes her Mum used to make.

My Nan's family of eleven, with my Mum being the last, obviously just enjoyed their Mum's recipe over the years and as happens, no-one ever thinks to keep track of the one they enjoyed so much.

Today I thought I should try then, this Welsh cake recipe.

2 cups self-raising flour (I used wholemeal)

113 grams (4 oz) butter

2 eggs

1/2 cup sugar

1/2 cup currants

Rub butter through flour to resemble breadcrumb consistency

Add sugar, then mix

Add currants, mix again

Beat eggs; add to mixture

Stir well into a dough.


Place dough onto floured board and flatten with palm of hand (you can place piece of baking paper on top of dough first if preferred).

Cut flattened dough with pastry cutter; place these into a pre-greased and heated frypan.

When browned on underside, turn to brown the other side.

Place on cooling rack.

Best served with butter spread on top.

These are unlike anything that I've made before really, a lovely wholesome texture, probably more so having used a whole-meal flour. I'm used to making pikelets (a batter consistency), in the pan and these were certainly quite removed from those. Very tasty, and is a keeper.