Welsh cake recipes
Ingredients
- 16 oz SR flour
- ½ tsp ground cinammon
- 4 oz butter
- 4 oz margarine
- 7 oz sugar
- currants to taste
- 2 eggs
Method
- 1. MIx flour, cinnamon, margarine and butter to fine breadcrumb consistency.
- 2. Stir in sugar and currants.
- 3. Add eggs until texture is similar to scone mix.
- 4. Roll out to about 2cm.
- 5. Cut out circles with a cutter roughly 6 inches in diameter.
- 6. Cook on a griddle over a medium heat turning them until required colour and consistency is achieved.
Emxx has contributed to these popular cooking recipes:
Ingredients
- 350g Self Raising Flour
- 175g Butter (or Margarine)
- 100g Sugar
- 75g Currants
- 2 Eggs (large)
Method
- 1. Place the flour in a bowl and rub in the margarine until the mix is like breadcrunbs.
- 2. Add sugar and currents and mix in well.
- 3. Add the eggs and mix to a soft dough.
- 4. Kneed lightly.
- 5. Roll out the dough, on a lightly floured surface, to about 1/4" thick.
- 6. Cut the dough into rounds.
- 7. Cook on a preheated griddle untill golden brown.
Kenny has contributed to these popular cooking recipes:
Ingredients
- 175g. currants
- 175g. sultanas
- 225g. muscovado sugar
- 275g. strong hot tea
- 275g. self raising flour
- 1 tsp mixed spice
- 1 egg. beaten
- loaf tin
Method
- Measure fruit and sugar into a bowl and pour over the hot tea. Lightly mix together, cover and leave over night.
- Preheat oven to 150 C. (gas 2).
- Lightly grease and line a 2lb loaf tin.
- Stir the sifted flour, mixed spice and the egg into the fruit mixture. Mix thoroughly and turn into the prepared loaf tin.
- Bake in the oven for about 90 mins or until the loaf is firm to the touch.
- Cool in the tin before turning out.
- Served sliced and buttered.
Keith Tong has contributed to these popular cooking recipes:
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