In a large bowl, mix together the flour, sugar, baking powder, nutmeg and salt.
Add the butter into the bowl with dry ingredients and work it in with your hands until combined. Don’t worry if there are still a few larger pieces of butter in the mix.
Add the raisins and stir to combine.
Add the milk to the eggs and stir to combine, and then add that to the dry ingredients with the butter and raisins, and stir to combine. It should look nicely moistened, but not wet. If your mixture is still too dry, add more milk 1 tsp at a time.
Turn the dough out on a well-floured surface and divide it in half. Cover one half with Saran Wrap and place in the fridge for the next day (believe me, you’ll thank me later when you devour the first batch and want more). Leave the other half and roll it out into a circle about 1cm thick.
Using the rim of a cup that’s about 2.5” in width, cut the dough into circles. Gather and re-roll the scraps until all the dough has been cut.
Heat a nonstick skillet over medium-low heat and dry-fry the cakes (no grease) for about 90 seconds on each side. I recommend testing the timing on one first, as every pot and stove vary in temperature. If the outside is burning, turn your stove down and shorten the cooking time.
Transfer finished cakes to a rack to cool, and sprinkle with sugar, and enjoy with a good cuppa!
Nutrition
Nutrition Facts
Welsh Cakes
Amount Per Serving (2 cakes)
Calories 174Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 57mg2%
Potassium 79mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 262IU5%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.