225g (1¾ cups) self-raising flour

100g (7 tbsp) cold unsalted butter, diced

75g (⅓ cup) caster sugar

1 egg

50g (⅓ cup) currants or sultanas

½ teaspoon ground mixed spice (or a mix of cinnamon and nutmeg)

2–3 tablespoons milk (as needed)

A pinch of salt

Extra butter or oil for greasing the griddle

Optional: a dusting of caster sugar after cooking

Preparation:
Mix the Dry Ingredients: In a large bowl, sift the flour, mixed spice, and a pinch of salt. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Add the Sweetness and Fruit: Stir in the sugar and currants or sultanas.

Form the Dough: Crack in the egg and mix with a fork or spoon. Add just enough milk (a tablespoon at a time) to form a soft but not sticky dough.

Roll and Cut: On a lightly floured surface, roll the dough out to about 0.5–1 cm thick. Use a round cutter (5–6 cm diameter) to cut out cakes.

Cook on the Griddle: Heat a non-stick frying pan or griddle over medium-low heat and lightly grease it. Cook the cakes in batches for about 3 minutes on each side, until golden brown and cooked through.

Cool and Serve: Let them cool slightly on a wire rack. Optionally, sprinkle with caster sugar while still warm.

Serving and Storage Tips:
Serving: Enjoy warm or cold, plain or with a smear of butter and jam. They’re perfect with a cup of tea or coffee.

Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze well—place a layer of parchment between each cake to prevent sticking.

Reheating: To revive their fresh taste, warm them gently in a toaster or on a dry skillet for a minute or two.

Variants:
Chocolate Chip Version: Swap out the dried fruit for mini chocolate chips for a modern twist.

Spiced Apple: Add finely diced apple and a touch of extra cinnamon for a cozy autumnal flavor.

Vegan Welsh Cakes: Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and plant-based milk.

Gluten-Free Option: Substitute the flour with a gluten-free self-raising flour blend.

Zesty Orange: Add orange zest to the dough for a fresh citrusy lift.

FAQ:
Q: Can I use plain flour instead of self-raising?
A: Yes, just add 2 teaspoons of baking powder per 225g of plain flour.

Q: Why are my Welsh Cakes dry or crumbly?
A: This can happen if the dough is overmixed or too dry. Add milk slowly and stop mixing once the dough just comes together.

Q: Do Welsh Cakes need to rise like other cakes?
A: No, they’re more like a dense scone or biscuit and cook quickly on the griddle without rising much.

Q: Can I bake Welsh Cakes instead of frying?
A: While traditional ones are griddled, you can bake them in a 180°C (350°F) oven for 8–10 minutes, though the texture will be slightly different.

Q: What makes Welsh Cakes different from scones?
A: Welsh Cakes are cooked on a griddle and are thinner, softer, and usually served plain, while scones are thicker, oven-baked, and often split and filled.