This recipe is an authentic one, still used in many Welsh kitchens today. Welsh Cakes crisp on the outside and soft on the inside, and are full of spices. Ideally, you should cook them on a griddle or a hot-plate, but a large frying-pan is an ideal substitute.
1 lb. plus
4 tablespoons flour
2 teaspoons baking powder a teaspoon salt
4 oz. butter
4 oz. lard or vegetable fat
8 oz. castor sugar
1 teaspoon grated nutmeg
½ teaspoon ground cinnamon
6 oz. currants
2 eggs, mixed with
4 fl. oz. milk
Sift 1 pound of the flour, the baking powder and salt into a large mixing bowl. Add the butter and lard or vegetable fat and cut them into small pieces with a table knife. Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs. Stir in 6 ounces of the sugar, the nutmeg, cinnamon and currants. Beat in enough of the egg and milk mixture to form a firm dough.
On a lightly floured board, roll the dough out to approximately f-inch thick. Using a 2-inch pastry cutter, cut the dough into circles.
Dredge a griddle with some of the remaining flour. Heat the griddle over mod-erate heat until the flour turns light brown.
Place several of the dough circles on the griddle and cook for 3 to 5 minutes on each side or until they are golden brown and cooked. Transfer the cakes to a warmed serving dish. Sprinkle over a little of the remaining sugar. Cook the remaining dough circles in the same way, adding a little more flour to the griddle and sprinkling the cooked cakes with a little more sugar.
Serve at once or set the cakes aside to cool completely before serving.