Welsh cakes - "picau ar y maen" in welsh translates roughly to griddle cakes, traditionally cooked on the hot plate of a coal oven but nowadays cooked on a griddle or even a non stick frying pan if you dont have a griddle.
They are a traditional, delicious, moreish and easy welsh treat, and take my advice always make more than you think you'l need, as these get eaten fast!
This recipe will make about 20 but thats only enough if its just you eating them, they are too tasty just to eat one.
Overall it will take you about 20 minutes to make, and its very easy.
Step 1: Ingredients
you'l need the following -
- 225g / 8oz - self raising flour
- 80g / 3oz - sugar (any type, i used demerara, gives them that browner caramel colour)
- - handful of sultanas
- 1 - beaten egg
- 110g / 4oz - salted butter (welsh if you can)
- - sprinkling of cinnamon and nutmeg
- - Milk if needed
Step 2: Method - Making the Dough
Mix the dried ingredients (flour, sugar and spices) together in a large bowl or a food processor, (i went for the food processor method as its quicker and less hassle,)
cut the butter up into small peices and mix it into the dried mixture until it becomes crumbly, then beat an egg and add with the sultana's mixing until you form a dough, if it seems a bit dry add a bit of milk.
start heating the griddle or frying pan on a medium heat, and melt a bit of butter on it.
Step 3: Frying Them
Usually when people make welsh cakes, they roll the dough out thinly onto a table and cut the circular cakes out using a glass or a cutter, but my method uses the lazy way and less messy way, plus i dont have much of a clean area to roll out all that dough, so what i do is, grab a bit of dough and in your hands and roll it into a ball, then with your palms squish the ball till its flat, make sure its as flat as you can get it (as seen in the picture), because these guys rise quite a bit. Or you can roll out the dough onto a table and cut them out using a glass or cutter, either way is fine.
Cook them for about 3 minutes each side, until they are golden brown.
Step 4: Now Eat Your Finnished Welsh Cakes
They're best eaten warm straight from the griddle, with a bit of butter melted on top, maybe even a bit of jam, you can even toast or microwave them to heat them up again.
These guys are basically a cross between a scone and a pan cake, and in my opinion are better than both, These can be enjoyed hot or cold, but enjoy them quick as they disappear fast, i made this batch and within 2 hours one was left.
Thanks for looking, and hope you enjoy making them, and I know you'l enjoy eating them.