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    Welsh cakes

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    Welsh cakes

    These little teatime cakes are mildly spiced and fruited, delicious served warm on their own or buttered. Traditionally, they’re cooked on a sturdy griddle but a heavy-based frying pan makes a good substitute.

    Serves: 20


    275g plain flour, plus extra for dusting

    1 tsp baking powder

    1 tsp ground cinnamon

    ¼ tsp freshly grated nutmeg

    80g slightly salted butter

    65g lard

    75g raisins

    75g caster sugar, plus a little extra to sprinkle

    1 medium egg, beaten

    100ml milk


    1. Put the flour, baking powder and spices in a bowl and add the butter and lard, cut into small pieces. Rub in with the fingertips until the mixture resembles breadcrumbs. Stir in the raisins and sugar.

    2. Add the egg to the bowl and mix with a round-bladed knife, adding the milk to make a fairly soft dough (add a dash more if the dough feels dry). Roll out on a generously floured surface to 5mm thickness and cut out rounds using a 6cm cutter. Re-roll the trimmings and cut out more rounds so you use up all the dough.

    3. Heat a griddle or frying pan with a little oil or butter and cook the cakes for 5 minutes on a low heat, turning once or until pale golden. You’ll need to cook in two or three batches. Transfer to a warmed serving plate and sprinkle with extra sugar. Serve freshly baked.

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