Ultimate Welsh Cakes

Good things come to those who wait. 

No, I call bullshit. Good things come to those who are consistent, work hard and don't apply wishfully to too many jobs with the Queen. At least that's what I've discovered lately. More recently, I've tried to practice consistency and commitment in everything, including my job search; which I can actually say now that I've told my previous employer I'm leaving and I've accepted a shiny new job to start this Monday.

Nothing comes easy. It really doesn't. You have to apply yourself in every aspect. Push yourself to do things even if you're tired. If you really want it, its down to you and only you to make it happen. 

Although there are some people that barely lift a finger and things magically happen for them. I've just  never been that type of person. Not that I'm bitter or anything about that... 

When you hit those down moments, for me, food is my comfort blanket. Probably not the best habit, but I want to eat those foods that you feel good, feel better and feel happy. Sometimes this means pizza, sometimes we're talking roast dinner favourites smothered in gravy, sometimes it's a big ol' cookie... but other times, the mood strikes and I want the warm and cosy feeling that only a welsh cake can provide. 

These welsh cakes are the ultimate and authentic choice, the only recipe our family has accepted. The recipe has been adapted by my Grandma, the true Welsh cook, whose meals never ceased to fill me with those warm and cosy feelings. As did the warm Welsh cakes hot off the griddle.

If you've never had a Welsh cake before, you are missing out. To some, they may not hit the spot, but to me, I can't stop at just 1. Or 5.

They aren't quite a biscuit or a cake. Probably something between, like a jaffa cake is. They are spicy, fruity and doughy all the same time. They can be however small or big as you like, although they work best around 2-3 inches big.

How do I bake Welsh cakes?

There is no oven required for Welsh cakes. You'll just need a skillet, griddle or good non-stick frying pan. When the dough is made, roll it out on a floured surface and cut out your desired size of Welsh cake. I prefer the round scallop trim on these, purely because that's how my Grandma had always done them and it feels a bit extra too. But any shape is fine too, as long as you have a sharp edge to cut any fruits. 

To bake them, oil the skillet or frying pan and fill it up on a low-medium heat! Give yourself a bit of space between to them to allow you to flip them, but otherwise let them cook for a few minutes on each side. After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day. 

The gooey line doesn't mean they're underbaked or raw, it just means they are going to be soft when they come off the pan and still soft the next day. You want to cook them just until they are starting to go brown, like the ones in the photos.

Ultimate Welsh Cakes

Ingredients:

450g plain flour

1 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

225g butter

200g caster sugar

130g sultanas or mix of sultanas and raisins

2 eggs, beaten

milk, to combine (50ml max)

Directions

1. Stir together the flour, baking powder and spices. Rub in the butter until you have breadcrumbs - no lumps of butter!
2. Then add the sugar and stir to combine. Add the beaten eggs with a little milk to combine, add the milk gradually until the dough has come together. Don't add it all - it's fine if you don't use it all up. 
3. When you have a stiff dough, flour your clean work surface and roll the dough out until it's about a half an inch thick. If it's a little thicker, that's fine. Cut the dough into shapes and set to one side. 
4. Heat a greased griddle or frying pan on low-medium heat. When it's ready, place the Welsh cakes onto the hot pan and cook on each side for about 3 minutes, or until slightly golden and you still have a gooey line in the middle. 
5. Serve when warm and they will keep well in an airtight container for up to 5 days, but I can promise you won't be able to keep your hands off them...