Waitrose and Partners
Martha's Christmas Welsh cakes

Martha's Christmas Welsh cakes

A festive take on the Welsh classic with orange zest and mixed spice, served with delicious brandy butter. Perfect for feeding a Christmas crowd!

5 out of 5 stars(2) Rate this recipe
  • Makes50
  • CourseSnack
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Plussoaking

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 75g mixed dried fruit
  • 1 tsp mixed spice
  • 25ml brandy
  • 1 Finely grated zest orange
  • 225g self-raising flour, plus extra for dusting
  • 100g butter, cold and cubed
  • 75g caster sugar
  • 1 British Blacktail Medium Free Range Egg
  • 1 tbsp semi skimmed milk
  • 1 Brandy butter, to serve (optional)

Method

  1. Stir together the mixed dried fruit, mixed spice, brandy and orange zest in a small bowl, cover and leave to soak for 2-3 hours or preferably overnight, until the fruit is plump.

  2. Place the flour and butter into a large mixing bowl, and rub together between your fingertips until you get a breadcrumb-like consistency (similar to making pastry). Stir the sugar into the mixture. Beat the egg in a separate bowl, then pour into the dry ingredients and add the milk and soaked dried fruit and any liquid. Mix together to form a soft dough.

  3. Place a large, nonstick frying pan or flat griddle pan on the hob, set the heat to low and allow the pan to heat up. Meanwhile, lightly flour the work surface and roll out the dough so it is around 0.5cm thick. Use a 4.5cm round fluted cutter to make rounds of the dough, rerolling and continuing to cut rounds until all the dough is used up.

  4. Cook the Welsh cakes for 1-2 minutes, in batches, until golden on the bottom, adjusting the temperature as needed. Then flip the cakes over and cook for the same amount of time on the other side. Serve warm with a spoonful of brandy butter. They will keep in a sealed container in the fridge for up to 3 days and I recommend gently warming in the oven before serving.

Nutritional

Typical values per item when made using specific products in recipe

Energy

184kJ/ 44kcals

Fat

1.8g

Saturated Fat

1.1g

Carbohydrates

5.8g

Sugars

2.6g

Fibre

0.5g

Protein

0.6g

Salt

0.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars

2

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

0