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Welsh Cakes Mary Berry Recipe served with butter and berries

Welsh Cakes Recipe - Mary Berry

Mary Berry
Soft, tender Mary Berry Welsh cakes: a harmonious blend of pancake and biscuit, with hints of cookies and muffins.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine British
Servings 6 welsh cakes
Calories 279.2 kcal

Ingredients
  

  • 1½ cups (175g) self-raising flour
  • 1 level tsp baking powder
  • 3 oz (85g) butter
  • ¼ cup (60g) caster sugar
  • ¼ cup (40g) currants
  • ½ level tsp ground mixed spice
  • 1 medium egg
  • 1 tsp milk

Instructions
 

  • Mix the flour: In a large bowl, combine flour and baking powder. Rub in the butter until the mixture resembles breadcrumbs.
    Welsh Cakes Flour Mix
  • Add spices & raisins: Add sugar, currants, and mixed spice.
    Welsh Cakes adding spices and raisins to the flour
  • Form a dough: Beat the egg with milk and add to the mixture, stirring until a firm dough forms.
    Welsh Cakes forming a dough
  • Cut rounds: On a floured surface, roll out the dough to a thickness of 5mm (1/4 inch). Use a cutter to cut into rounds.
    Welsh Cakes cutting the rounds
  • Cook on a Griddle: Lightly grease and heat your pan over medium-low. Cook each cake for 1–2 minutes per side until golden brown and cooked through.
    Cook on a Griddle:
  • Or cook on a Frying Pan/Skillet: Grease a frying pan and cook the Welsh cakes on low heat for about 1-2 minutes per side until golden brown. Ensure the centres are fully cooked.
  • Cool and Dust: Transfer the cooked Welsh cakes to a wire rack, sprinkle with caster sugar, and allow to cool.
    Transfer the Welsh Cakes on a Wire Rack
  • Serve: Serve warm with jam, butter or clotted cream
    Serve the Welsh cakes, with butter, jam or clotted cream.

Notes

Recipe Notes:

  1. For the Perfect Welsh Cakes - Ensure thorough baking without cooking too quickly; cooking time may vary based on skillet thickness and heat. Welsh cakes are best served warm.
  2. Storing - 
    • Leftovers: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months for longer freshness.
    • Make Ahead: Prepare dough and refrigerate for up to 24 hours. Cook ahead and reheat gently in a skillet or microwave for fresh-off-the-griddle taste.
  3. Flour: Self-raising flour + baking powder
  4. Butter: Unsalted butter
  5. Sugar: Caster sugar
  6. Milk: Full-fat milk or any plant-based milk for dairy-free diets.
  7. Flavourings: Currants (substitute with raisins, dried cranberries, or dried blueberries), Ground mixed spice (or All Spice),
  8. Eggs: 1 medium egg.
 
Keyword Butter, Currants, Double Cream, Eggs, Milk, Mixed Spice, Sugar