British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
At the risk of upsetting the good people of Wales, imagine a scone, not baked in the oven, but cooked on a hot stone or griddle plate. That's a Welsh cake, also known as a griddle cake. Amazingly quick and easy to make, and delicious with a nice cup of tea.
Make the Dough
Cut the butter into small pieces and rub it into the flour with your fingertips - you should end up with something like breadcrumbs. Mix in the sultanas and the sugar. Add one egg and stir it in until fully incorporated. If the mixture doesn't hold together, stir in the second egg. That should give you a firm dough.
Make the Cakes
Sprinkle flour on your worktop and rolling pin, and roll out the dough into a sheet about 6mm (quarter inch) thick. Using a cookie cutter (traditionally circular, but you can do any shape you like), cut as many cakes as you can. Squidge together any excess dough, re-roll and cut a few more cakes until all the dough is used.
Cook the Cakes
Spread a little butter on a griddle plate or frying pan on medium-low heat. Cook for 3-4 minutes per side, depending on the thickness of the dough. The aim is to get the outsides golden-brown and the centres cooked. If they are browning too fast, turn down the heat. To check that they are done, gently press the centre of a cake - it should spring back.
Place on a wire rack, sift caster sugar over them and wait for them to cool.