A simple welshcake recipe needed?!
Ingredients
8 oz (225 g) self-raising flour
4 oz (110 g) butter or margarine
3 oz (75 g) mixed fruit or just sultanas
3 oz (75 g) caster sugar
1 small egg
? teaspoon mixed spice
To cook these you really need the traditional heavy, flat, iron pan (sometimes called a griddle or girdle). However, a good solid heavy frying pan, with a flat base, will do.
First, sift the dry ingredients together, then rub in the butter or margarine as you would if you were making pastry. Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk. Now transfer the dough on to a lightly floured working surface and roll it out to about ? inch (5 mm) thick. Then, using a 2?-inch (6.5 cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside. Serve them warm, with lots of butter and home-made jam or perhaps some Welsh honey.
heres what meme suggested...,
Welshcake Recipe
Ingredients:
8 ounces of self raising flour (see above)
3 ounces sugar
4 ounces butter or margerine
3 ounces currents
1 teaspoon of mixed spices
1 large egg
And a planc … this is a Welsh bakestone, usually a cast iron thing, or you can do what most people do nowadays and use a heavy bottom frying pan.
Mix the flour and spices together in a large bowl.Rub in the butter and stir in the sugar and currants.
Add the egg and kneed to make a dough.
Roll the dough out until it is about ? inch thick and cut into small rounds about 2” across using a cutter, or upside down wine glass if you don’t have a cutter!
Grease the pan lightly and heat fairly hot. Put the Welshcakes in a few at a time, cook for a few minutes on each side until brown and cooked in the middle.
Serve warm sprinkled with sugar or buttered.
Answers: Makes 20-25
Ingredients
8 oz (225 g) self-raising flour
4 oz (110 g) butter or margarine
3 oz (75 g) mixed fruit or just sultanas
3 oz (75 g) caster sugar
1 small egg
? teaspoon mixed spice
To cook these you really need the traditional heavy, flat, iron pan (sometimes called a griddle or girdle). However, a good solid heavy frying pan, with a flat base, will do.
First, sift the dry ingredients together, then rub in the butter or margarine as you would if you were making pastry. Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk. Now transfer the dough on to a lightly floured working surface and roll it out to about ? inch (5 mm) thick. Then, using a 2?-inch (6.5 cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside. Serve them warm, with lots of butter and home-made jam or perhaps some Welsh honey.
heres what meme suggested...,
Welshcake Recipe
Ingredients:
8 ounces of self raising flour (see above)
3 ounces sugar
4 ounces butter or margerine
3 ounces currents
1 teaspoon of mixed spices
1 large egg
And a planc … this is a Welsh bakestone, usually a cast iron thing, or you can do what most people do nowadays and use a heavy bottom frying pan.
Mix the flour and spices together in a large bowl.Rub in the butter and stir in the sugar and currants.
Add the egg and kneed to make a dough.
Roll the dough out until it is about ? inch thick and cut into small rounds about 2” across using a cutter, or upside down wine glass if you don’t have a cutter!
Grease the pan lightly and heat fairly hot. Put the Welshcakes in a few at a time, cook for a few minutes on each side until brown and cooked in the middle.
Serve warm sprinkled with sugar or buttered.
as Ridingon but traditionally currants are used
This is a recipie from an old book of mine (sorry about the units, but they can easily be converted)
8 oz. flour, 4 oz. butter, 3 oz. castor sugar, 2 oz. currants, 1 teaspoon of baking powder, quarter teaspoon of mixed spice, 2 tablespoons of milk, pinch of salt, 1 egg.
Sift the flour, baking powder, spice and salt together. Rub in the butter until the mixture looks like breadcrumbs. Add the sugar and fruit. Beat the egg. Add enough milk to make a firm paste. Add to mixture. Roll out on a floured board to a thickness of quarter inch and cut into 2 inch rounds. Grease a griddle or heavy frying pan. Cook for three minutes on each side until golden brown. Cool and sprinkle with castor sugar. Can be served on their own or with butter or jam.
go to receipezaar
Welsh cakes
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
?tsp baking powder
?tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds.
Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter
Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/?in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.
welshcake
Makes 20-25
Ingredients
8 oz (225 g) self-raising flour
4 oz (110 g) butter or margarine
3 oz (75 g) mixed fruit or just sultanas
3 oz (75 g) caster sugar
1 small egg
? teaspoon mixed spice
To cook these you really need the traditional heavy, flat, iron pan (sometimes called a griddle or girdle). However, a good solid heavy frying pan, with a flat base, will do.
First, sift the dry ingredients together, then rub in the butter or margarine as you would if you were making pastry. Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk. Now transfer the dough on to a lightly floured working surface and roll it out to about ? inch (5 mm) thick. Then, using a 2?-inch (6.5 cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside. Serve them warm, with lots of butter and home-made jam or perhaps some Welsh honey.