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Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Rub in butter
8 minHands-onMix flour and mixed spice. Rub in dough butter to fine breadcrumbs, then stir in dough sugar and currants.
- 03
Gather dough
4 minHands-onBeat egg with the lower listed milk amount and stir in. Add extra milk from the range only until soft dough holds together. Gather gently without repeated kneading.
- 04
Cut cakes
8 minHands-onRoll on a lightly floured surface to 7–8 mm thick. Cut rounds and reroll scraps once, keeping even thickness.
- 05
Heat pan
3 minHands-onWarm a heavy pan over low to medium-low heat and wipe with pan butter.
- 06
Cook Welsh cakes in batches
28 minHands-onCook a few cakes at a time for 3–4 minutes per side until golden, firm at the edges and cooked in the centre. Lower heat if colouring in under 2 minutes. Break a first-batch sample to check there is no raw dough before continuing. Repeat uncrowded loads until the batch is cooked; this timer includes all planned pan loads.
- 07
Finish
2 minHands-onDust with finishing caster sugar while warm and serve.
Equipment check
2 items required
- 7 cm cutter
- heavy frying pan or griddle
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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