This is my adaptation of a recipe from the Usenet Cookbook, brought to my attention by a post by Miche to rec.food.cooking. Read the original version (not vegan) for some interesting historical info. These Welshcakes taste just like the ones I remember from my childhood in Wales. They're good straight from the pan, or you can cool them and store them in an airtight container. The original recipe says for up to a week; I can only personally guarantee 2 days, since they get eaten quickly. The amount of sugar given here makes them quite sweet - you could experiment with using less.
Makes about 30-40
Sieve the flour, baking powder and spices into a mixing bowl. Add the soya margarine, broken into lumps, and rub in (rubbing in: pick up the flour-coated blobs of margarine in your fingertips, hold your hands above the bowl, and rub the margarine into the flour with your fingertips, dropping the results into the bowl as you do so. Keep doing this until the mixture looks like fine breadcrumbs).
Add the currants and sugar to the flour mixture, and mix. Slowly add soya milk, mixing as you do so, until the mixture comes together into a lump, moister than pastry, but not soggy. Roll out on a floured board to about 1cm (1/4 to 1/2 inch) thick, and cut into rounds with a biscuit cutter (or a glass tumbler if you have to improvise). Miche says she prefers star shapes to rounds :)
Heat a heavy frying pan or griddle and grease with margarine (I often use my non-stick frying pan, which doesn't require greasing). You only need a very light greasing, as the cakes actually cook in their own fat, so wipe off any excess once the margarine has melted.
Place some cakes in the pan and wait until they turn a speckled golden brown colour, then turn over and repeat on the other side. They are best cooked quite slowly, about 3-5 minutes on each side.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 7 Nov 2000 (last altered 8 Nov 2000) - comments and questions to Kake L Pugh (email@example.com).