Are you looking for an easy and tasty recipe for Welsh cakes? Look no further than Mary Berry’s recipe! These buttery, sweet treats are perfect for breakfast, tea time, or any time you need a little pick-me-up. In this article, we’ll share two variations of Mary Berry’s recipe, along with some tips, substitutions, and serving suggestions. So grab your apron and let’s get cooking!
Recipe 1: Classic Welsh Cakes
Ingredients:
- 225g self-raising flour
- 85g caster sugar
- 110g unsalted butter, cubed
- 1 large egg, beaten
- 2-3 tbsp milk
- 50g currants
- 1/2 tsp ground cinnamon
Instructions:
- In a large mixing bowl, whisk together the flour and sugar.
- Add the cubed butter and rub it into the flour mixture with your fingers until it resembles breadcrumbs.
- Stir in the currants and cinnamon.
- Add the beaten egg and enough milk to form a soft, pliable dough.
- Roll out the dough on a floured surface to about 1cm thickness.
- Use a 7.5cm cutter to cut out rounds.
- Heat a griddle or heavy frying pan over medium heat and lightly grease with butter or oil.
- Cook the Welsh cakes for about 2-3 minutes on each side, until golden brown and cooked through.
- Transfer the Welsh cakes to a wire rack to cool.
- Serve warm or cold, dusted with caster sugar if desired.
Nutritional Information:
Serving size: 1 Welsh cake
Calories: 142
Total fat: 7.4g
Saturated fat: 4.5g
Cholesterol: 35mg
Sodium: 10mg
Total carbohydrates: 17.6g
Dietary fiber: 0.6g
Sugar: 7.2g
Protein: 2.2g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Total time: 25 minutes
Equipment:
- Large mixing bowl
- Whisk
- Cutting board
- Rolling pin
- 7.5cm cutter
- Griddle or heavy frying pan
- Spatula
- Wire rack
Serving Suggestions:
Welsh cakes are delicious on their own or with a cup of tea or coffee. For a more indulgent treat, serve with clotted cream and jam. You can also try adding a dollop of whipped cream or a drizzle of honey.
Variations:
You can customize Welsh cakes to your liking by adding different mix-ins or flavorings. Here are some ideas:
- Replace the currants with raisins, chopped dried apricots, or chocolate chips.
- Add a pinch of nutmeg, ginger, or allspice to the dough for a spiced version.
- Replace the cinnamon with cardamom for a Middle Eastern twist.
- Add a handful of chopped nuts, such as walnuts or pecans, for crunch.
Substitutions:
If you don’t have all the ingredients on hand, don’t worry! Here are some substitutions you can make:
- Replace the self-raising flour with 225g plain flour and 2 tsp baking powder.
- Replace the caster sugar with granulated sugar or brown sugar.
- Replace the currants with sultanas, chopped dates, or dried cranberries.
- Replace the unsalted butter with salted butter, but reduce the amount of salt in the recipe.
Storage:
Welsh cakes can be stored in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months. To reheat, simply pop them in the microwave or toaster for a few seconds.
Tips:
- Don’t overwork the dough, or the Welsh cakes will be tough. Handle the dough as little as possible.
- Make sure the griddle or frying pan is hot before adding the Welsh cakes, or they will stick and not cook evenly.
- Use a pastry brush to lightly grease the griddle or frying pan with butter or oil.
- Don’t stack the Welsh cakes on top of each other while they’re still warm, or they will become soggy.
Frequently Asked Questions:
Q: Can I make Welsh cakes without a griddle?
A: Yes, you can use a heavy frying pan instead. Just make sure it’s well greased.
Q: Can I make Welsh cakes in advance?
A: Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before rolling and cooking.
Q: Can I use margarine instead of butter?
A: Yes, you can, but the flavor and texture will be slightly different.
Recipe 2: Gluten-Free Welsh Cakes
Ingredients:
- 225g gluten-free self-raising flour
- 85g caster sugar
- 110g unsalted butter, cubed
- 1 large egg, beaten
- 2-3 tbsp milk
- 50g dried cranberries
- 1/2 tsp ground cinnamon
Instructions:
- In a large mixing bowl, whisk together the gluten-free flour and sugar.
- Add the cubed butter and rub it into the flour mixture with your fingers until it resembles breadcrumbs.
- Stir in the cranberries and cinnamon.
- Add the beaten egg and enough milk to form a soft, pliable dough.
- Roll out the dough on a floured surface to about 1cm thickness.
- Use a 7.5cm cutter to cut out rounds.
- Heat a griddle or heavy frying pan over medium heat and lightly grease with butter or oil.
- Cook the Welsh cakes for about 2-3 minutes on each side, until golden brown and cooked through.
- Transfer the Welsh cakes to a wire rack to cool.
- Serve warm or cold, dusted with caster sugar if desired.
Nutritional Information:
Serving size: 1 Welsh cake
Calories: 146
Total fat: 7.3g
Saturated fat: 4.5g
Cholesterol: 35mg
Sodium: 13mg
Total carbohydrates: 19.8g
Dietary fiber: 0.9g
Sugar: 8.6g
Protein: 1.5g
Cooking Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Total time: 25 minutes
Equipment:
- Large mixing bowl
- Whisk
- Cutting board
- Rolling pin
- 7.5cm cutter
- Griddle or heavy frying pan
- Spatula
- Wire rack
Serving Suggestions:
Gluten-free Welsh cakes are just as delicious as the classic version. Serve them warm with a dollop of whipped cream or a drizzle of honey. You can also try spreading them with Nutella or peanut butter for a decadent treat.
Variations:
You can still get creative with gluten-free Welsh cakes! Here are some ideas:
- Replace the cranberries with chopped dried apricots or dates.
- Add a