Welsh Cakes

A bit like a scone, a bit like a cookie, a bit like a pancake, baked on a griddle, sprinkled with caster sugar and served hot with butter....

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Photographer: Paul Bricknell

Every year, on March 1st, welsh people all over the world celebrate St. David's Day, the patron saint of Wales. In honour of Dewi Sant, the anniversary of his death is celebrated with singing and eating. To mark the day, it is custom to wear either a leek or a daffodil, the two Welsh national emblems, although the day is still not recognized as a bank holiday in Wales. 

Serves 4

225g / 8oz plain flour

1/2 tspn baking powder

1/4 tspn nutmeg

1/4 tspn cinnamon

100g / 4 0z butter

75g / 3 oz caster sugar

50g / 2 oz currants

1 egg, beaten

1/2 tspn vanilla essence

pinch of salt

milk to bind

1- Sift and mix the flour, baking powder and spices.

2- Cut the butter into cubes and rub into the dry ingredients.

3- Add the caster sugar and the currants.

4- Add the beaten egg, vanilla and a pinch of salt.

5- Mix to form a dough, adding a little milk to bind.

6- Roll out the dough on a floured surface to the thickness of a biscuit, and cut out the cakes using a pastry cutter.

7- Pre-heat a griddle pan or a frying pan over a medium heat.

8- When the pan is hot, lightly grease with just enough butter or lard to prevent the cakes from sticking. 

9- Cook for 3 minutes on each side or until golden brown.

Serve sprinkled with caster sugar and butter.

Cook's Tip

The cake is cooked like a pancake, not baked. Remember to reheat and re-grease the pan between each batch. The cakes can also be flavoured with tropical fruit, grated lemon and orange. For the Canadian version, serve with maple syrup.