These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them. Serve them warm with lots of butter, and later on they’re very good toasted.
Makes about 20
|225g self-raising flour|
|1 level teaspoon mixed spice|
|75g caster sugar|
|110g spreadable butter|
|110g mixed dried fruit|
|1 large egg|
|a little milk (if needed)|
|a little extra butter|
|Need help with conversions?|
|A good solid frying pan with a solid base, plus a 6.5cm plain cutter|
This recipe is from Delia's Cakes
First sift the dry ingredients together, and rub in the butter until the mixture is coarsely crumbled. Then add the fruit and mix it in thoroughly.
Now beat the egg lightly and add it to the mixture. Mix to a dough and, if it seems a little too dry, add just a spot of milk. Now transfer the dough onto a lightly floured working surface and roll it out with a floured rolling pin to about 5mm thick.
Then, using the cutter, cut the dough into rounds by giving it a sharp tap (and avoid twisting it), re-rolling the trimmings until all the dough is used.
Next, lightly grease the pan, using a piece of kitchen paper smeared with butter.
Heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes on each side. If they look as if they’re browning too quickly, turn the heat down a bit because it’s important to cook them through – but they should be fairly brown and crisp on the outside.
Serve them warm, with lots of butter and homemade jam or perhaps some Welsh honey.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.
These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.
The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments
Most Popular recipes
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Flavours of France plus win Le Creuset cookware
Scallop Christmas Starter
05 Dec 2013 19:38
|Delia's live online Christmas chat||
This forum is now closed...
02 Dec 2013 08:24
Craisins - ANOTHER use....
05 Dec 2013 14:49
|Food and travel||
28 Sep 2013 09:20
04 Dec 2013 14:22
|Can Anyone Help?||
05 Dec 2013 16:08
05 Dec 2013 16:49
using the Kenwood patoto peeler
04 Dec 2013 17:42
05 Dec 2013 16:54