Guess what I made last night? Welsh cakes! Oh they are divine doughy bites of Autumn. Iím trying to make this a tradition, but last year's versions were a bit hotch potch and I served them with whatever we had in: brandy butter, double cream and chocolate. While they were delicious and terribly decadent, this year I served the welsh cakes with hazelnut, caramel & apple jam, strawberry jam and double cream! Yum! Hereís to tradition.
Ingredients 250g Self raising flour
175g Cubed, cold butter
Mixed spice (or just cinnamon and nutmeg)
Jam (any kind/optional)
Double cream (optional)
Icing sugar (optional)
Firstly combine the cubed cold butter with the sugar, mixed spice and flour. You can do this with a fork, but it's much better working the butter into the flour mix with your fingers.
Once combined it should resemble breadcrumbs. If it isn't that fine don't worry because you'll flatten it out later. At this stage add your egg and a splash of milk and stir in just so.
Dust your work surface with flour and put the dough on top. It should be relatively sticky, but dough-like. Roll the dough out to about 2cm thick
Using a cookie-cutter (or just grab a small section) start to make your welsh cakes. Roll the small sections of dough into little balls in your hand then flatten on the work surface. Dust with flour if need be
Transfer about 5/6 little doughy delights to a large frying pan with a little oil (a splash).
Turn the frying pan to medium-low and let the welsh cakes take shape. You need to leave them to cook on one side for about 2 minutes, then turn.
After two minutes they should look quite vanilla, turn and repeat four times.
The welsh cakes should have risen considerably and spread out somewhat after 6 minutes, turn them for a final 2 minutes and turn the heat to low while you prep your fillings.
Grab a jar a any jam/marmalade, a pot of double cream and a knife.
Your welsh cakes should be done! Lift them out using a spatula and plate up next to your fillings. Feel free to top with icing sugar for a sugary treat.
When you cut these beauties in half to spread on some jam and cream, of it is wonderful. You can even have them with fruit and raisins in the middle, or caramel and pecans, feel free to switch it up. These welsh cakes are an absolute joy to eat, make sure you share though or you'll be the unpopular chef!
Double the amount of ingredients and you'll have around 30-40 welsh cakes.