250g plain flour, plus
extra to dust
100g caster sugar, plus extra to sprinkle
1 tsp mixed spice
½ tsp baking powder
pinch of sea salt
100g chilled unsalted butter, cubed, plus extra for frying
Combine the flour, sugar, mixed spice, currants, baking powder and salt in a mixing bowl. Add the butter cubes and rub into the dry ingredients with fingers and thumbs until integrated. Beat the egg in a small bowl and stir it into the flour and butter mixture. Gradually add sufficient milk to bring the mixture together by hand until it forms a dough.
On a surface lightly dusted with flour, roll out the dough to 2cm deep. Cut out rounds with an 8cm cutter.
Heat 1 tsp of butter in a frying pan. Fry the cakes for 4-6 mins, turning over once, until golden. Dust with sugar and serve warm with butter.
Other classic Welsh recipes in the Mar/Apr 2017 issue of LandScape:
- Welsh onion cake
- Lamb cawl
- Laverbread with bacon and poached egg
- Welsh crempog
- Welsh dripping cake
Makes 1 loaf
450g strong bread flour
1 tsp mixed spice
½ tsp salt
125g light muscovado sugar
300g mixed dried fruit
finely grated zest and juice of 1 orange
1 sachet fast-action dried yeast
1 free range egg
Sift the flour and mixed spice into a large mixing bowl. Rub in the butter. Stir in the salt, dried fruit, orange zest and yeast. Make a well in the centre of the dried ingredients and pour in the orange juice.
Beat the egg and milk together and pour into the centre of the dry ingredients. Mix to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in an oiled bowl and cover loosely. Leave in a warm place until doubled in size.
Grease a 900g loaf tin. Turn the dough out on to a floured surface and gently knead. Shape into a log the same length as the tin. Place in the tin, loosely cover and leave for a further 30-40 mins. Bake in a pre-heated oven 200C/gas mark 6 for 40 mins until golden.
Turn out the loaf and tap the bottom. It will sound hollow when cooked. Return to the oven for a few more minutes if required. Cool on a wire rack. Serve sliced and spread with butter.
Other mixed fruit recipes in our Jan/Feb 2014 issue:
• Dundee cake
• Welsh cakes
• Eccles cakes
• Chelsea buns
• Yorkshire curd tart
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