Spiced griddle cakes with currants, cooked in a dry pan and dusted with sugar while warm. Makes about 16.
225g
75g + 1 tbsp
0.5tsp
1pinch
cold, cut into cubes100g
50g
1piece
1tbsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 225g | — | — | |
| 2 | | 75g + 1 tbsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 100g | cold, cut into cubes | — | |
| 6 | | 50g | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 10g | — | — |
Put the flour in the large mixing bowl.
Self-raising flour · 225 g
Add 75 g of the sugar.
Caster sugar · 75 gAdd the mixed spice.
Ground mixed spice · 0.5 tspAdd a pinch of salt.
Salt · 1 pinchAdd the butter.
Unsalted butter · 100 gRub the butter in with your fingertips until it looks like fine breadcrumbs.
Add the currants.
Currants · 50 gCrack in the egg.
Egg · 1 pieceAdd the milk and mix with your hand into a soft dough.
Whole milk · 1 tbspDust the work surface with flour.
Plain flour · 10 g
Turn the dough out onto the work surface.
Roll it out to about 5 mm thick.
Cut out rounds with a 6 cm cutter, pressing the trimmings together and rolling again, to make about 16.
Set the large frying pan over a medium-low heat for 2 minutes.
Put half the rounds in the dry pan.
Cook for about 3 minutes on each side, turning once with the spatula, until golden and cooked through; keep the heat low so the middles cook.
Put the rest of the rounds in the pan.
Cook them the same way, about 3 minutes on each side.
Sprinkle the last tablespoon of sugar over them while they are warm.
Caster sugar · 1 tbsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 225 g | | Put the flour in the large mixing bowl.⏱ 10sResultSelf-raising flour |
| 2 | 75 g | | Add 75 g of the sugar.⏱ 10sResultSelf-raising flour and caster sugar |
| 3 | 0.5 tsp | | Add the mixed spice.⏱ 5sResultSpiced flour |
| 4 | 1 pinch | | Add a pinch of salt.⏱ 5sResultWelsh cake dry mix |
| 5 | 100 g | | Add the butter.⏱ 10sResultFlour and butter |
| 6 | — | | Rub the butter in with your fingertips until it looks like fine breadcrumbs.⏱ 3 minResultButtery crumbs |
| 7 | 50 g | | Add the currants.⏱ 5sResultCrumbs with currants |
| 8 | 1 piece | | Crack in the egg.⏱ 15sResultCrumbs, currants and egg |
| 9 | 1 tbsp | | Add the milk and mix with your hand into a soft dough.⏱ 1 minResultWelsh cake doughused in step 11 |
| 10 | 10 g | | Dust the work surface with flour.⏱ 10s |
| 11 | Welsh cake doughstep 9 | | Turn the dough out onto the work surface.⏱ 10sResultWelsh cake dough |
| 12 | — | | Roll it out to about 5 mm thick.⏱ 1 minResultRolled dough |
| 13 | — | | Cut out rounds with a 6 cm cutter, pressing the trimmings together and rolling again, to make about 16.⏱ 2 minResultWelsh cake roundsused in step 15 |
| 14 | — | | Set the large frying pan over a medium-low heat for 2 minutes.⏱ 2 min |
| 15 | Welsh cake roundsstep 13 | | Put half the rounds in the dry pan.⏱ 20sResultFirst welsh cakes cooking |
| 16 | — | | Cook for about 3 minutes on each side, turning once with the spatula, until golden and cooked through; keep the heat low so the middles cook.⏱ 6 minResultFirst welsh cakes |
| 17 | First welsh cakesstep 16 | | Lift them onto the wire rack.⏱ 15sResultFirst welsh cakes |
| 18 | — | | Put the rest of the rounds in the pan.⏱ 20sResultFirst welsh cakes cooking |
| 19 | — | | Cook them the same way, about 3 minutes on each side.⏱ 6 minResultSecond welsh cakes |
| 20 | Second welsh cakesstep 19 | | Add them to the rack.⏱ 15sResultAll the welsh cakes |
| 21 | 1 tbsp | | Sprinkle the last tablespoon of sugar over them while they are warm.⏱ 15sResultSugared welsh cakes |
| Total Time | 24 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 253kcal | |
| 4g | |
| 11g | |
| 7g | |
| 35g | |
| 12g | |
| 1g | |
| 130mg |
Spiced griddle cakes with currants, cooked in a dry pan and dusted with sugar while warm. Makes about 16.
What you’ll doYou will rub butter into spiced flour, add currants, egg and milk, roll and cut the dough, then cook the rounds in a dry pan until golden and dust them with sugar.
