Cakes · Original adaptation
Home-Kitchen Welsh Cakes Recipe
Small griddle cakes with currants, gentle spice, crisp golden faces, and soft centers.
Inspired by Junior Bake Off, Season 2, Episode 6
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Bake it at home
Home-Kitchen Welsh Cakes
- Prep
- 20 min
- Bake
- 12 min
- Total
- 32 min
- Makes
- 12 Welsh cakes
Ingredients
- 225 g plain flour, plus extra for rolling
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 100 g unsalted butter, cold and cubed
- 75 g caster sugar, plus 1 tablespoon for finishing
- 75 g currants
- 1 large egg
- 2 tablespoons whole milk, plus more if needed
- Neutral oil, for the pan
Method
Whisk the flour, baking powder, salt, and nutmeg together. Rub in the cold butter until the mixture resembles coarse breadcrumbs.
Stir in 75 g caster sugar and the currants. Beat the egg with the milk, add it to the bowl, and mix to a soft but not sticky dough, adding another teaspoon of milk only if dry flour remains.
Turn the dough onto a lightly floured surface and roll it to 8 mm thick. Cut 12 rounds with a 6 cm cutter, rerolling the scraps once.
Heat a heavy frying pan or flat griddle over medium-low heat. Wipe it with a very thin film of oil, then cook the cakes in batches without crowding the pan.
Cook for 2 to 3 minutes on each side until deep golden and cooked through. Lower the heat if the outside colors before the center firms.
Transfer to a rack and sprinkle both sides lightly with the remaining caster sugar while warm. Serve warm or at room temperature.
From the episode
Heat 6
This adaptation starts from the episode's welsh cakes and fairy tales brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
