250g/1¾ cups + 2tbsp plain/all-purpose flour
2tbsp golden caster/superfine sugar
2½tsp baking powder
125g/½ cup butter, cubed
75g/½ cup raisins
1 egg
2tbsp milk
I like to picture William and Danny using their leftover raisins (the ones not filled with sleeping powder) to make Welsh cakes on their caravan’s hotplate. You need little more than a bowl, a fork, and a glass to put these together: eminently achievable with their limited space in the caravan, and perfect in your pocket when you’re heading off for a walk in the woods.
Makes around 16
1. Mix the flour, sugar and baking powder together in a bowl. Rub the cold butter through the flour with your fingertips until the mixture resembles breadcrumbs. Add the raisins and stir through.
2. Make a well in the centre of the mixture and add the egg and milk. Beat them together slightly with the fork, then slowly start bringing the flour mixture into the liquid. Continue until all flour is incorporated and you have a rich dough. Don’t over-mix – stop when the mixture has just come together.
3. Lightly flour your work surface and flatten the dough with your hands (there’s no need to be too neat) until it is a consistent height – about 3cm/1¼in thick. Flour the rim of a glass and cut out rounds of the dough. Repeat until the dough is used up. You can form the final cake by hand.
4. Heat a cast-iron or non-stick pan over a medium-low heat until it’s too warm to hold your hand over. Place the Welsh cakes in the pan, giving them a bit of space to ensure that you can easily flip them. When they have browned underneath (around 4 minutes), flip them over and cook for a further 4 minutes. Remove from the pan, sprinkle with sugar and set aside while you cook the rest. These are best eaten warm, though they’re not bad the next day, toasted and spread liberally with butter and jam.