Recipe for Welshcakes as Requested
12oz (350g) self-raising flour
2 teaspoons baking powder
6oz (175g) butter or margarine
41/2oz (115g) caster sugar
4oz (100g) currants
3/4 teaspoon of mixed spice - (the not so secret ingredient!)
1 large egg
about 2 tablespoons milk
caster sugar to finish
Prepare a griddle pan (it does need to be a thick heavy based pan) by greasing and heating.
Measure flour and baking powder into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice. Beat the egg with the milk, then add this slowly to the mixture and mix to form a firm dough, adding a little more milk if necessary. I don't ususally need all the egg/milk, though.
Roll out the dough on a lightly floured surface to a thickness of 1/4 in (5mm) and cut into rounds with a 3in (7.5cm) fluted round cutter.
Cook the Welshcakes on the griddle on a low heat for 3-5 minutes on each side until golden brown. It is important to cook them slowly, otherwise the centres will not be fully cooked through, so turn the heat down if they brown to quickly and try to be patient.
Cook on a wire rack then dust with caster sugar. They are best eaten on the day of making and my DH thinks they are best served buttered, although they will freeze like any other scone or scone, depending on how you pronounce it.
And here's a picture of me in my Welsh National Costume just for fun. When I was on holiday in France once as a child, a young French girl asked me where I was from and when I said "Wales", she said, "Is that in England?". My parents were horrified!!
Hope you enjoy them, if you should make them and don't forget to show the pictures.