Wartime Welshcakes

Crossed between a scone and a pancake and also known as a Welsh teacake, these Welsh Cakes are the perfect afternoon teatime treat for St Davids Day

These cakes are a wartime classic recipe that provided soldiers and coal miners during the World War with a fruity sweet snack but are great for any occasion 

They are incredibly quick and easy to make and are cooked in a griddle or frying pan instead of the oven 

6 oz plain flour with 3 teaspoons baking powder added (or use self raising flour)
2 oz margarine, butter or dripping
2 oz sultanas (or mixed dried fruit)
1 small carrot grated
2 oz sugar
1 fresh egg or 1 dried reconstituted egg
1 tablespoon milk
1/4 teaspoon of ground nutmeg

• Rub fat into the flour and baking powder mix until resembles bread crumbs
• Stir in nutmeg, sugar and dried fruit
• Mix the egg and milk together and add to dry mix to form a stiff dough (add more liquid or more flour as needed)
• Treat mixture as pastry and roll out on floured surface to 1/4 inch thick
• Use 3 inch rounds to cut out
• Pre-heat griddle or heavy frying pan
• Grease
• Put in Welsh Cakes and cook until golden brown on both sides over a moderate heat (about 4 minutes)
• Set aside a cool
• Sprinkle with a little sugar
• Serve with butter/jam and a nice cup of strong tea!
• Makes about 12-18