Griddle-Cooked Welsh Cakes with Currants and Nutmeg

What you need

• 225 g (1 3/4 cups) all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1/4 tsp ground nutmeg
• 1 pinch salt
• 100 g (7 tbsp) unsalted butter, cold, cubed, plus a little for greasing the pan
• 85 g (scant 1/2 cup) superfine sugar, about 1 tbsp kept back for dusting
• 75 g (1/2 cup) dried currants
• 1 large egg, beaten
• 2 tbsp milk, plus a splash if needed

Method

Restated from the original video

1. 1

   Whisk the flour, baking powder, nutmeg and salt in a large bowl.

2. 2

   Add the cubed butter and rub it in with your fingertips until the mix looks like coarse sand.

3. 3

   Stir in the sugar, keeping back 1 tbsp for dusting, and the currants.

4. 4

   Add the egg and 2 tbsp milk and stir to a firm, soft dough, adding a splash more milk only if it will not come together.

5. 5

   Roll the dough out on a lightly floured counter to 6 mm (1/4 in) thick.

6. 6

   Cut rounds with a 6 cm (2 1/2 in) cutter and gather and re-roll the scraps once, making about 14 cakes.

7. 7

   Heat a heavy griddle or frying pan over medium-low heat, to about 160 °C (325 °F), and rub it lightly with butter.

8. 8

   Cook the cakes in batches for 3 min per side, until deep golden brown and cooked through at the center. Lower the heat if they darken before the middle sets.

9. 9

   Dust the warm cakes with the reserved sugar. Serve warm or cool, with butter if you like.

Imported from sbcanning.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.