About this recipe:We attended a fair in Wales and the ladies of the local church were selling these cakes. We asked for the recipe and they graciously shared it with us.
500g (1 1/4 lb) plain flour
2 dessertspoons baking powder
1/2 teaspoon salt
75g (3 oz) butter, softened
75g (3 oz) lard
300g (11 oz) caster sugar
350g (12 oz) sultanas or currants
100ml (4 fl oz) milk
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Method Prep:2hr › Cook:8min › Ready in:2hr8min
Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or sultanas. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry. Chill dough 1 to 2 hours.
Roll the dough to 5mm on floured surface and cut with a cutter into 7cm rounds. Bake the cakes on a greased griddle, bakestone or frying pan over low heat until golden brown. Cool and sprinkle with sugar.
you dont need too chill the dough these days you only needed too chill in the olden days as the flour and the bicarb wasnt as refined you should be fine to use the dough straight away also make sure the rolling surface is EXTREMELY Floured and also the rolling pin if you have children who dont like currents then you can substitute with choc chips - 12 Dec 2009
4 eggs and milk?
Never added more than one egg to a Welsh cake batch and never any milk. I guess each Welsh family must have their own recipes.
This recipe works and is easy enough, but you do get quite a wet mixture. A single egg is plenty to bind it and you won't end up with half of it stuck to your work top or rolling pin. This recipe doesn't produce the same quality cake as my family's version... Then I am a little biased - 16 Jan 2012
We always had Welsh Cakes at home. I know that my mam used lard as well as butter but only one egg and no milk. This receipe using just the one egg is perfect. Ensure they are at least quarter inch thick. Eat them hot or cold with lots of butter. - 22 Mar 2012