Welsh Raisin Cakes
Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.
Yield
16 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
self-rising flour
|
|
| 2 | ounces |
butter
|
|
| 4 | ounces |
sugar
|
|
| 4 | ounces |
raisins, seedless
or sultanas |
|
| 2 | large |
eggs
|
|
| ⅓ | pint |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
self-rising flour
|
|
| 57.8 | ml/g |
butter
|
|
| 115.6 | ml/g |
sugar
|
|
| 115.6 | ml/g |
raisins, seedless
or sultanas |
|
| 2 | large |
eggs
|
|
| 158 | ml |
water
|
*
|
Directions
Rub the fat into the flour and add the fruit and sugar.
Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones.
Tip on to a well-floured board and roll out to a thickness of ½-inch.
Cut out circles with a 2½ inch shell-edged cutter.
Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat.
If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil.
Bake the cakes on the pan, turning them once, until well-risen and lightly browned.
They will take about 5 minutes each side.
