How to make welsh cakes recipe mary berry
This is a half recipe from a postcard I picked up in Wales. It takes about 8 cakes, but go ahead and double it if you want more. I used to love getting these cakes with afternoon tea. They’re great with butter or clotted cream if you can get it. It’s traditionally made with sultanas (currants), but those aren’t so easy to find over here. Raisins are a great substitute, but I liked the look of the blueberries today.
Basic Ingredients for welsh cakes recipe mary berry:-
- 225g plain flour
- 85g caster sugar
- Half tsp mixed spice
- Half tsp baking powder
- 50g butter, cut into small pieces
- 50g lard, cut into small pieces, plus extra for frying
- 50g currant
- One egg, beaten
- splash milk
How to make welsh cakes recipe mary berry?
Hint the bread sugar mixed spice, baking soda, and a pinch of salt to your bowl. Afterward, along together with your palms, rub the butter and lard till crumbly. Mix from the currants. Function the egg into the mix till you’ve got the delicate dough, adding a dab of milk when it sounds a tiny ironic then it needs to be exactly the exact very same consistency because of shortcrust pastry.
After this, Roll the dough out onto a lightly floured surface into the depth of one’s finger. Cut out rounds with a 6cm cutter, re-rolling some other trimmings. Grease a level griddle pan or thick skillet with lard, and put over medium warmth. Prepare the Welsh cakes batches, to get approximately 3 mins every side, till golden brown, crispy, and cooked through. Delightful served warm with butter and shake, or only sprinkled with caster sugar levels. Psychotherapy will remain fresh at a tin for 7 days.
This will be the recipe my great-grandmother was used to produce together along with my mom along with the heritage passed me personally. The Flavor of those hot, buttery cakes nevertheless brings fond memories.