Most Welsh families have a recipe for them and almost all Welsh people love them – we’re talking about Welsh cakes of course.

But what is the perfect Welsh cake? Fruit or not? To spice or not to spice? We’re not averse to a bit of nutmeg.

Here are four deliciously varied Welsh cake recipes for you to try. Enjoy!

Bant a la Cart’s Welsh Cakes

Welsh cakes

Ingredients

500g flour

2 tsp cinnamon

2 tsp mixed spice

250g cubed butter

2 tablespoons milk

200g dried sultanas

170g of sugar

Two eggs

Method

1. Mix the flour, sugar, cinnamon and mixed spice together in a bowl

2. Work in the cubed butter

3. Add the whisked eggs

4. Add the milk and sultanas and form into a dough

5. Roll out on to a floured board

6. Cut out the cakes using a pastry cutter

7. Cook them on a bakestone, crepe maker or in a heavy frying pan on a low heat. When ready, dust them with sugar and cinnamon.

High Street Social’s Jones Family Recipe

The High Street Social Welsh cakes

450g Self raising flour

170g caster sugar

170g butter

110g dried fruit (sultanas/raisins/currants)

2 eggs

Method

1. Rub flour and butter together until it resembles breadcrumbs

2. Add sugar and fruit then blend in the eggs to form a dough

3. Roll out to about 1/4inch thickness

4. Cook on the bakestone and flip

Shaheen’s Vegetarian Kitchen’s Vegan Welsh Cakes

Vegan Welsh cakes by Shaheen's Vegetarian Kitchen, Caerphilly

Ingredients

280g plain flour, plus extra for dusting

1 teaspoon baking powder

100g caster sugar, plus extra to dusting

Pinch of salt

1 teaspoon ground mixed spice

1/2 teaspoon cinnamon

110g Vegan margarine

90g – 100g dried fruit (raisins or sultanas)

2 – 3 tablespoons non dairy milk

Method

1. Sieve flour into a large bowl, stir in the baking powder, sugar, salt, mixed spice and cinnamon. Add the margarine and rub together with your fingers to make fine breadcrumbs. Stir in the mixed fruit (or optional extras).

2. Then little by little, stir in the milk until the mixture comes together as a dough.

3. Cover with cling film and leave in fridge to chill for 30 minutes or so.

4. Roll out on to floured surface to a thickness of 3/4 cm and cut out with round cookie cutter (or whatever shape your heart desires).

5. You will need to gather the dough and re-roll the dough.

6. Heat up your un-oiled griddle pan or non-stick frying pan and cook the cakes over medium heat for about 3 minutes on each side until golden – brown, be careful not to over do them.

7. Cool on a wire rack and sprinkle liberally with caster sugar. These are best eaten warm.

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