Welsh cakes are cooked on a pan over a stovetop, you can use a heavy based pan or any other pan that you have. Sometimes they are referred to as Welsh griddle cakes because they are sometimes made on a griddle.

If you do not have a griddle or a heavy based pan, any regular pan works.

Welsh cakes can be eaten warm or cold with or without a sprinkling of caster sugar.

Ingredients for Welsh cakes

130 grams self-raising flour

110 grams cold butter

90 grams caster sugar

90 grams currants or raisins

1 egg

half teaspoon mixed spice (optional)

For decorating Welsh Cakes

Caster sugar, optional

Method for traditional Welsh Cakes

Put the flour in a bowl and rub in the cold butter until it is all mixed in

Add in the caster sugar and raisins and mix

Make a well in the centre and then add the egg

Mix the mixture with a fork

Put the fork to one side and knead the mixture in a bowl until it forms a dough.

If the mixture is too dry add about a tablespoon or two of milk and knead

Put some flour on your work surface

Put the dough on it and knead gently, roll it out with a rolling pin or pat it down with your hands.

Cut circle shapes with a cookie cutter. Gather any remaining dough and cut more shapes out.

Pre-heat your stove-top and put a heavy based pan on a medium heat. Do not make your heat too high otherwise they will burn before they cook.

Put your Welsh cakes dough on the pan, leave on the pan until golden brown underneath.

Flip and cook the other side

Remove and put on a plate, sprinkle some caster sugar (optional) on top and serve