Giant Welsh Cake

Indulge in the rich culinary heritage of Wales with this delicious Giant Welsh Cake recipe, a delightful twist on a classic favourite from the Dairy Diary 2024.

Serves 6

Ingredients:

Self-raising flour 110g (4oz), plus extra for dusting

Ground cinnamon ½ tsp

Slightly salted butter 50g (2oz), softened

Caster sugar 40g (1½oz)

Currants or sultanas 50g (2oz)

Whole milk 2 tbsp

Vegetable oil 1 tsp

Butter and jam to serve (optional)

What to do:

1. Sift flour and cinnamon into a bowl. Rub in butter until well combined then stir in sugar and currants.
2. Add milk to make a scone-like dough. Turn onto a lightly floured surface and knead gently until smooth, then roll out to form a 20cm (8in) round about 1cm (½in) thick.
3. Lightly grease a flat griddle pan or low-sided large frying pan and heat until hot. Carefully transfer the cake to the pan – you may find it helpful to wrap it round your rolling pin. Reduce the heat to low and cook cake for 10 minutes, taking care not to burn the underside – reduce the heat if necessary.

Recipe from Dairy Diary 2024