Welsh cakes are a beloved treat in Wales and beyond, and Mary Berry has put her own spin on this classic recipe. This delightful snack is perfect for any time of day, whether you’re enjoying it with a cup of tea or as a sweet treat after dinner. With just a few simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
Ingredients
- 225g self-raising flour
- 85g caster sugar
- 110g butter, cut into small pieces
- 1 large egg
- 50g currants
- A pinch of salt
- A pinch of nutmeg
- A splash of milk
- Extra caster sugar, for dusting
Instructions
- Sift the flour, salt, and nutmeg into a bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar and currants.
- Add the egg and mix to form a soft dough, adding a splash of milk if necessary.
- Roll out the dough on a lightly floured surface to a thickness of about 5mm.
- Cut out rounds using a 6cm fluted cutter.
- Heat a dry frying pan over medium heat and cook the Welsh cakes in batches for about 2-3 minutes on each side, or until golden brown and cooked through.
- Dust with caster sugar and serve warm.
Nutritional Information
Per serving (one Welsh cake):
- Calories: 157
- Total fat: 8g
- Saturated fat: 5g
- Cholesterol: 38mg
- Sodium: 62mg
- Total Carbohydrate: 19g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 2g
Cooking Time
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Equipment
- Bowl
- Frying pan
- Fluted cutter
Serving Suggestions
Welsh cakes are perfect for any time of day, whether you’re enjoying them with a cup of tea or as a sweet treat after dinner. Serve them warm with a dusting of caster sugar for an extra touch of sweetness.
Variations
- Replace the currants with raisins or sultanas for a different flavor.
- Add a pinch of cinnamon or allspice for a warm, spicy flavor.
- Serve with a dollop of whipped cream or a drizzle of honey for a decadent treat.
Substitutions
- You can use plain flour instead of self-raising flour, but you will need to add 1 tsp of baking powder.
- You can use margarine instead of butter.
- You can use any type of dried fruit instead of currants.
Storage
Welsh cakes can be stored in an airtight container for up to 3 days. They can also be frozen for up to 1 month.
Tips
- Make sure the frying pan is hot before adding the Welsh cakes to ensure they cook evenly.
- Don’t overwork the dough or the Welsh cakes will be tough.
- Use a fluted cutter to give the Welsh cakes their traditional shape.
Notes
This recipe makes about 12 Welsh cakes.
Frequently Asked Questions
- What are Welsh cakes?
- What do Welsh cakes taste like?
- What is the best way to serve Welsh cakes?
Welsh cakes are a traditional Welsh snack made from flour, sugar, butter, and dried fruit. They are cooked on a griddle or frying pan and are often dusted with caster sugar.
Welsh cakes are slightly sweet and have a crumbly texture. They are often flavored with dried fruit and spices.
Welsh cakes are best served warm with a dusting of caster sugar. They are perfect for a mid-morning or afternoon snack and are delicious with a cup of tea.
Personal Thoughts
I absolutely love Mary Berry’s Welsh cakes recipe! The addition of nutmeg adds a warm, spicy flavor that pairs perfectly with the sweet currants. These little cakes are so easy to make and are perfect for any time of day. I love serving them warm with a cup of tea or coffee for a cozy afternoon treat. If you haven’t tried Welsh cakes before, I highly recommend giving this recipe a try!