Puddings and cakes
- Serves: 6
- Preparation time: 15 minutes
- Cooking time: 6 minutes
- 225g / 8oz self-raising flour
- Pinch of salt
- 1 tsp mixed spice
- 55g / 2oz butter
- 55g / 2oz margarine
- 85g / 3oz sugar
- 40g / 1½oz currants
- 40g / 1½oz sultanas
- 1 egg
This traditional Welsh recipe has been a firm favourite in our tea-room at Penrhyn Castle and in homes all around Wales for generations. It's really simple so why not give it a go yourself?
- Rub the butter and margarine into the sieved flour and salt until the mixture resembles breadcrumbs.
- Add sugar, mixed spice, dried fruit and egg and mix to form a ball of dough, using a splash of milk if needed.
- Roll out to 6mm / ¼inch thick and cut into rounds with a 10cm / 4inch fluted cutter.
- Cook on a hot griddle greased with butter for about 3 minutes on each side, or until golden brown but soft in the centre.