A friend of mine once told me that a baker who doesn't do currants makes for quite a contradiction. I have always had a difficult time with these tiny dried up grapes and it has indeed taken me a while to accept them and their fatter cousins into my baking bowl. Currants and raisins have long been picked out of every dish and delight since I can remember but no more! I am finally a fan and love their sweet bursts of chewy flavour.
Welsh cakes are delicious drop scones cooked on a griddle until blisteringly golden. They are simple, made with cupboard staples and are truly scrummy. I found it very hard not to eat them all just hot off the stove. Traditionally they are made on cast iron griddles but if you don't have one of these, any heavy pan with a flat base will do. Make sure the heat is low to medium so they cook through without burning, they do catch quite easily so keep an eye on them. Serve them warm with lots of butter, honey or jam... they are also fab without adornment. We had them for breakfast and for tea, divine!
Recipe
225g self raising flour
110g butter
75g castor sugar
75g currants or sultanas
zest of half a lemon
1 medium egg
splash of milk
half a teaspoon mixed spice
Sift the dry ingredients into a bowl and rub in butter until crumbly. Add fruit and zest, mix through. Beat the egg and add it to the mixture, bring into a dough and if it seems too dry add a splash of milk. Roll out on a lightly floured surface to about 5mm thick. Cut into rounds with a medium sized cookie cutter or using a glass. Keep re-rolling the excess dough until it has all been used up. Grease the pan with butter and place on a low to medium heat. Cook the cakes in batches for about 3 minutes a side until slightly risen, crisp and golden. If they are browning too quickly turn the heat down.
