Self-raising flour: This is the foundational ingredient, providing the structure and essential lift for light and airy Welsh cakes. Self-raising flour already contains baking powder and a touch of salt, ensuring a consistent rise and tender crumb without extra leavening agents. If you don’t have self-raising flour, you can easily create your own by adding 2 teaspoons of baking powder and a pinch of salt to every cup (125g) of all-purpose (plain) flour.

Cold salted butter: Butter is crucial for flavor and texture. Using cold butter, cut into small cubes, helps achieve a flaky, rich texture when rubbed into the flour. The salt in salted butter enhances the overall flavor profile of the cakes, balancing the sweetness. If you only have unsalted butter, simply add an extra pinch of fine salt to your flour mixture.

Caster sugar: A finely granulated sugar, caster sugar dissolves easily into the dough, contributing to a smooth texture and even sweetness throughout the cakes. Its fine crystals ensure a delicate crumb and a delightful caramelized surface when griddled. Granulated sugar can be used as a substitute, though it might result in a slightly coarser texture.

Currants: These small, dark dried fruits are a traditional inclusion in Welsh cakes, offering bursts of concentrated sweetness and a pleasant chewiness. They rehydrate slightly during cooking, adding moisture and depth of flavor. Currants are smaller and tarter than raisins, but other dried fruits can be substituted.

Beaten egg: The egg acts as a binding agent, holding the dough together and contributing richness and color to the Welsh cakes. Beating the egg lightly before incorporating it into the dry ingredients ensures it distributes evenly, resulting in a cohesive and smooth dough.

Mixed spice: This aromatic blend of warm spices, typically including cinnamon, nutmeg, allspice, and sometimes cloves or ginger, is what gives Welsh cakes their characteristic comforting flavor. It imparts a subtle warmth and fragrant note that is essential to the traditional taste. If unavailable, you can create your own blend or use pumpkin pie spice as an alternative.

Milk: A splash of milk is added only if necessary, to bring the dough together to the correct consistency. The amount can vary depending on the flour and egg size. It helps to ensure the dough is soft and pliable, but not sticky, allowing for easy rolling and cutting.

The “rubbing in” method is fundamental to achieving the light, crumbly texture of traditional Welsh cakes. When incorporating the butter into the flour, use your fingertips, not your palms, to gently rub the mixture together. The warmth from your hands should be minimal to prevent the butter from melting prematurely. The goal is to create a mixture that resembles coarse breadcrumbs, with some pea-sized pieces of butter remaining. This technique allows air to be incorporated, which is crucial for a tender crumb. Lift and drop the mixture as you rub to keep it aerated. Overworking the dough can develop the gluten, leading to tougher Welsh cakes, so handle it as little as possible once the liquid is added.

Another key tip is to avoid making the dough too wet or too dry. A perfect Welsh cake dough should be soft, pliable, and just slightly sticky. If it’s too dry, the cakes will be crumbly and difficult to form. If it’s too wet, they will spread too much on the griddle. Add milk sparingly, a teaspoon at a time, until the ideal consistency is reached. The dough should come together easily into a ball without sticking excessively to your hands or the bowl.

While Welsh cakes are delightfully simple and often enjoyed plain or with a mere dusting of sugar, they truly shine when paired with complementary flavors and textures. Here are some creative ways to enjoy your homemade griddle cakes, transforming them into part of a memorable tea-time spread or a unique culinary experience:

• Self-raising flour – Substitute with all-purpose flour: This is a very common substitution. To achieve the leavening effect of self-raising flour, simply add 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every cup (approximately 125g) of all-purpose flour. Whisk these dry ingredients together thoroughly before proceeding with the recipe to ensure even distribution.

• Cold salted butter – Substitute with cold unsalted butter: If you only have unsalted butter, it’s an easy fix. Just add an extra pinch or ¼ teaspoon of fine salt to your dry flour mixture to compensate for the lack of salt in the butter. Ensure the butter is very cold and cut into small pieces for the best texture.

• Caster sugar – Substitute with granulated sugar: While caster sugar is preferred for its fine texture, granulated sugar works well. If you want to achieve a finer texture similar to caster sugar, you can process granulated sugar in a food processor for a few seconds. Just be careful not to over-process it into powdered sugar.

• Currants – Substitute with raisins, sultanas, or dried cranberries: Currants provide a distinct tart sweetness, but raisins or sultanas are excellent, readily available alternatives, offering similar texture and sweetness. If you prefer a more tangy flavor, dried cranberries can also be used, perhaps chopped finely if they are large.

• Beaten egg – Substitute with flax egg: For a vegan option or if you’re out of eggs, a flax egg is a great binding agent. Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5-10 minutes until it thickens into a gel-like consistency. This works surprisingly well in many baked goods, including Welsh cakes.

• Mixed spice – Substitute with pumpkin pie spice or a homemade blend: Pumpkin pie spice contains a very similar blend of warm spices like cinnamon, nutmeg, and allspice, making it an ideal substitute. Alternatively, you can create your own mixed spice blend by combining equal parts ground cinnamon, nutmeg, and allspice, with a small pinch of ground cloves or ginger if desired.

• Milk – Substitute with plant-based milk: For a dairy-free version, almond milk, soy milk, or oat milk can be used in the same quantity as regular milk. Ensure it’s unsweetened to avoid altering the flavor profile of the cakes too much. These alternatives will maintain the moisture content and help bind the dough effectively.

• Allow the Welsh cakes to cool completely on a wire rack before storing them. This crucial step prevents condensation from forming inside the container, which can lead to soggy cakes and encourage spoilage. Ensure they are at room temperature before proceeding.

• Once cooled, place the Welsh cakes in an airtight container. To prevent them from sticking together, especially in humid conditions, it’s advisable to layer them with parchment paper or wax paper between each cake. This preserves their individual form and delicate texture.

• Store the container at room temperature for up to 3 days. For optimal freshness, choose a cool, dry place away from direct sunlight and any heat sources, which can prematurely dry out the cakes or encourage mold growth.

• For longer storage, Welsh cakes freeze exceptionally well. To prevent them from sticking together in a block, first arrange them in a single layer on a baking sheet and freeze until they are solid, typically for 1-2 hours. This “flash freezing” method is very effective.

• Once frozen solid, transfer the Welsh cakes to a resealable freezer bag or another airtight container. Squeeze out as much air as possible from the bag to minimize freezer burn. Don’t forget to label the bag with the date of freezing so you can easily keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you’re ready to enjoy your frozen Welsh cakes, simply thaw them at room temperature for a few hours or, ideally, overnight. For that delightful freshly baked taste and texture, warming them up is highly recommended. You can place them in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until they are heated through and slightly crisp.

• Alternatively, you can reheat thawed Welsh cakes in a toaster on a low setting for a quick crisp-up, or briefly on a griddle or non-stick frying pan for a few minutes on each side. This method helps them regain their delightful exterior crispness and warmth.

• Before serving, especially if you plan to enjoy them warm, consider sprinkling a little extra caster sugar on top. This not only enhances their sweetness but also adds a beautiful, sparkling finish.

• Oven Method: This method is excellent for reheating multiple Welsh cakes and helps to restore their delightful texture without making them dry. Preheat your oven to a moderate 150°C (300°F). Arrange the Welsh cakes on a baking tray. To prevent them from drying out, loosely cover the tray with aluminum foil. Heat for approximately 10-15 minutes, or until they are thoroughly warmed through. The gentle, even heat of the oven helps maintain their softness while crisping the exterior slightly.

• Microwave Method: For a quick and convenient reheat, the microwave can be used, but with caution to prevent a rubbery texture. Place one or two Welsh cakes on a microwave-safe plate. Cover them with a slightly damp paper towel; this helps to trap moisture and keeps them from becoming dry. Microwave on medium power for a short burst of 20-30 seconds. Check them, and if not warm enough, continue heating in 10-second intervals. Avoid overheating, as this is when they can become tough.

• Toaster Method: If you enjoy a slightly crispier exterior, the toaster is a fantastic option for individual Welsh cakes. Simply pop the Welsh cakes into a toaster on a low to medium setting. Keep a close eye on them to prevent burning. This method is quick and gives them a satisfyingly golden, crispy crust while keeping the inside soft and warm.

• Stovetop Method: This method closely mimics the original cooking process, giving your Welsh cakes that fresh-from-the-griddle taste and feel. Heat a non-stick frying pan or griddle over low to medium heat. Place the Welsh cakes in the dry pan (no need for extra grease unless desired for a richer exterior) and cover with a lid to trap the heat and moisture. Warm them for about 2-3 minutes on each side, turning once. This gentle heat warms them through and can help restore some of their original griddle-cooked charm and a lovely, slightly browned surface.

• Air Fryer Method: An air fryer offers another excellent way to reheat Welsh cakes, ensuring even warmth and a pleasant texture. Preheat your air fryer to 150°C (300°F). Arrange the Welsh cakes in the air fryer basket in a single layer, ensuring they don’t overlap. Heat for about 3-4 minutes. Check halfway through and gently flip them if necessary to ensure even heating and avoid overcooking. This method delivers a beautifully warm interior and a lightly crisp exterior.

• Mixing bowl: A spacious mixing bowl is essential for combining your dry ingredients and later for bringing together the flour, butter, sugar, currants, mixed spice, and beaten egg to form the dough. Choose a bowl large enough to allow for easy mixing without spills.

• Pastry cutter or your fingertips: This tool is invaluable for cutting the cold butter into the flour efficiently, helping you achieve that desirable breadcrumb-like consistency. If you don’t have a pastry cutter, your fingertips work just as well, allowing you to feel the texture as you go, ensuring the butter is evenly distributed without overworking the dough.

• Rolling pin: Once your dough is mixed, a reliable rolling pin is needed to roll it out to the precise thickness of about ¼ inch (approximately 6mm). This consistent thickness ensures uniform cooking and texture for all your Welsh cakes.

• Round cookie cutter: To create beautifully uniform and classic round Welsh cakes, a 6-7cm (2.5-3 inch) round cookie cutter is ideal. This ensures each cake cooks evenly and has a pleasing aesthetic. If you don’t have one, the rim of a glass can work in a pinch.

• Griddle or heavy-bottomed frying pan: This is the star tool for Welsh cakes! A traditional Welsh bakestone or a heavy-bottomed cast-iron griddle is perfect, but a good quality non-stick frying pan will also yield excellent results. It’s crucial for achieving that signature lightly crisp exterior.

• Spatula: A sturdy, heat-resistant spatula is indispensable for flipping the Welsh cakes on the griddle. It allows you to turn them gently and evenly, ensuring both sides cook to a golden brown perfection without damaging their delicate structure.

• Measuring cups and spoons: Accurate measurements are vital in baking. A good set of measuring cups and spoons will ensure you portion out all your ingredients precisely, leading to consistent and delicious results every time.

• Whisk: Before adding the egg to your dry ingredients, a small whisk is perfect for beating the egg lightly. This helps to break down the yolk and white, ensuring it integrates smoothly and evenly into the dough, providing consistent binding and richness.

• Cooling rack: After cooking, transfer your hot Welsh cakes to a cooling rack. This allows air to circulate all around the cakes, preventing them from becoming soggy on the bottom as they cool down slightly before serving or storing.

Prepare ingredients in advance: One of the easiest ways to save time is to measure and prepare all your ingredients like flour, butter, sugar, and currants before you even start mixing. This “mise en place” approach ensures everything is at hand when you need it, avoiding frantic searching and keeping your workflow smooth.

Use a food processor: While traditionalists might prefer the hand-rubbing method, a food processor can dramatically speed up the process of incorporating the butter into the flour. Pulse the cold, cubed butter with the flour for a few seconds until the mixture resembles coarse breadcrumbs. Be careful not to over-process, as this can lead to a tougher dough. This is a significant time-saver, especially for larger batches.

Preheat the griddle: Always ensure your griddle or frying pan is preheated to the right temperature before you start cooking your Welsh cakes. A consistently hot surface means you can place the cut dough rounds directly onto it as soon as they’re ready, preventing any delay and ensuring even cooking from the start. Test the temperature by flicking a tiny bit of flour onto the surface – it should sizzle gently.

Batch work: Instead of rolling and cutting a few cakes at a time, roll out and cut all the dough rounds at once. This streamlines the cooking process, allowing you to focus solely on griddling the cakes without interruption. You can arrange the cut rounds on a lightly floured tray while the first batch cooks.

Clean as you go: Maintain a tidy workspace by cleaning up measuring tools and mixing bowls while the Welsh cakes are cooking on the griddle. This simple habit prevents a daunting pile of dishes at the end and allows you to enjoy your fresh cakes with minimal cleanup stress.