To make 12 cakes using a 7.5cm (3 inch) cutter you will need:

175g (6oz) self-raising flour

85g (3oz) butter cut into cubes 

50g (2oz) soft light brown sugar

50g (20z) currants

1 teaspoon mixed spice

1 medium free range egg – beaten together

1 tablespoon milk if necessary

METHOD

Measure the flour and butter into a bowl and rub together to form a mixture that resembles breadcrumbs. Alternatively combine together in a food processor.  Add the sugar and spice.  Mix together.

Remove the mixture from the food processor and place in a bowl.  Add the currants and combine.  Make a well in the center and add the beaten egg.

Mix together to form a stiff dough, adding the milk if necessary.

Preheat your lightly greased griddle on the AGA simmering plate or conventional hob.

Roll the dough out on to a floured board to a thickness of 5mm (1/4inch) and stamp into rounds.  Cook in batches on the griddle, turning often to ensure even cooking.

Enjoy warm with butter and a pot of tea.

Cooks Tip 

Best eaten on the same day as you make them or freeze for another day.

You can cook directly on to the AGA simmering plate or use bake-o-glide, however we find that the the griddle helps to diffuse the heat so that the cakes do not cook too quickly.  This ensures even cooking.  If you do not have a griddle use a heavy based non-stick frying pan.

 

 

 

 

 

 

Cutting_Welsh_Cakes

Mulberry & Fig homewares have been exclusively created for us by artisans located in the West Country, as well as a few especially selected treats from further afield.

 

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