Welsh Cakes

• portions: Makes 8 Welsh cakes
• temps total: 3 minutes

Ingrédients

225g SR Flour (or 225g plain flour and 1 teaspoon baking powder)

Pinch of salt

100g margarine (we always used butter)

50g caster sugar

50g currants

1 egg beaten with 3 tablespoons milk

A little butter for cooking

Caster sugar to serve

Instructions

1. Mix the flour and salt together in a large bowl and rub

in the margarine or butter.

Add the sugar and currants and stir well.

Pour the egg mixture in and mix until you have a stiff dough.

Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter.

Heat the griddle over a medium heat until hot and grease with a little butter; cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly.

Serve immediately sprinkled with a little extra caster sugar.

N.B Tip from my Be-Ro book – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Serve these straight from the griddle, spread with butter and a cup of tea.