Ingredients
Method
- Sift flour, spices, and salt into a bowl. Rub in cold butter to fine crumbs. Add sugar and currants — stir. Add beaten egg — mix with a knife then bring together with hands. Add milk 1 tbsp at a time only if dry. Bring to a soft, smooth dough.
- Roll on a floured surface to 8mm thick. Cut into 6cm rounds — re-roll trimmings once.
- Heat a heavy-based frying pan or griddle over medium-low heat — no grease. Cook in batches of 4–5 — 3–4 minutes per side until pale golden on both sides and cooked through.
- Transfer to a wire rack. Dust generously with caster sugar while warm. Serve immediately.
Notes
Cook on medium-low heat — a hot pan gives dark outsides and raw insides.
Roll to exactly 8mm — gives the yielding, slightly soft interior that defines a proper Welsh cake.
Keep the butter cold — gives a slightly flaky, more tender result.
Dust with caster sugar while warm — it sticks properly and gives the characteristic sweet surface.
Cook in a dry pan — no fat needed. A greased pan gives an uneven, slightly greasy finish.
Freeze for up to 3 months. Warm in a dry pan to refresh.
