Welsh cakes

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• MUMS COOKING

  01 March 2008

  MUMS COOKING rated and commented on this recipe

  

  These were simple to make but tasted fantastic.the children loved them spread with butter or honey.we had to stop my 6yr old after eating 9!!would definatley recommend them,ideal for Sunday breakfast.

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• pauline

  02 March 2008

  pauline commented on this recipe

  Not a great recipe,no measurement for the mixed spice or baking powder,would be better off using self raising flour,as a welsh valleys girl no welsh cake recipe is the same,i add mixed spice to the dredging sugar it not so overpowering,these have got to be our family favorite.

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• sue b

  04 March 2008

  sue b commented on this recipe

  I've made Welsh cakes before and they've been ok but these were absolutely delicious and the best I have ever tasted. I will definitely be keeping this recipe to use again.

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• Janice

  07 March 2008

  Janice commented on this recipe

  When making these the mixture seemed far too dry even after I added some milk. In hindsight, I was mixing with a spoon, only when I got in there with my hands did the fats start binding to the flour etc. They were nice, but I think they'll be better when I remake them, kneading by hand and without the milk.

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• smpdit

  28 March 2008

  smpdit rated and commented on this recipe

  

  don't make these whilst you are doing something else! they can catch easily if you are not watching. lovely things though!

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• Tilly

  06 June 2008

  Tilly rated and commented on this recipe

  

  Made these on a wet afternoon, a request from my husband who is welsh," make me some welsh cakes like my mum use to do, please"how could I refuse, bit worrying being compared with his mum's cakes.... but no probs. PERFECT!!!! made 15, and he ate 9!!!! So scrummy he couldn't stop eating them.

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• Eleanor

  30 January 2009

  Eleanor rated and commented on this recipe

  

  This is nearly the same as my nanna's wesh cakes. Well Lush!

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• Smoothiestar

  22 February 2009

  Smoothiestar rated and commented on this recipe

  

  These are nice but we taffy's make nicer ones like my neighbour Glennys gives me much nicer ones,I have to say!

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• Ruth Joseph author

  25 February 2009

  Ruth Joseph author commented on this recipe

  yes, a good recipe but for veggies and those looking for a healthier way of life, I use a good olive-oil-spread as the fat and brush the bakestone with light olive oil. A warm Welsh Cake straght off the griddle is one of the lightest, most delicious tea-time favourites - it just doesn't need to be so rich

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• Jayne

  25 February 2009

  Jayne commented on this recipe

  My nan always made them with Sultanas , they were gorgeous and moist.A must for St Davids Day. Cymru am Byth.

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• Royall1

  25 February 2009

  Royall1 commented on this recipe

  been looking for this for years brings back memories of a welsh friend mum who made these every time I went to tee, absolutly briliant

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• and678

  25 February 2009

  and678 commented on this recipe

  nice recipe,almost as goodas my mum's picks

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• Pat

  25 February 2009

  Pat commented on this recipe

  I use this recipe all the time, and alwys made them for the staff room at the school where i was secretary and my husband taught it was in Germany and there were many nationalities of staff and from many parts of the UK and Ireland I never made less than 200 for St David's Day and that was never enough. I used an electric frying pan as I couldn't get hold of a bakestone which is the traditional way of cooking them. Wonderful. Thank you Pat

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• cutielou

  26 February 2009

  cutielou commented on this recipe

  I don't like using lard either and would like to make these so will try solid vegetable fat as an alternative. Anyone used this already in this recipe?

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• judy

  27 February 2009

  judy commented on this recipe

  Lovely recipe, took me back to when my mother used to make them.

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• Beryl

  28 February 2009

  Beryl rated and commented on this recipe

  

  i was first introduced to 'Welsh Cakes' a few years ago when my daughter studied at Swansea University (all the way from West Yorkshire !!) I found this recipe easy to follow, and the 'Cakes' were both light and delicious. A definite 'must' for the future.

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• Matrix

  28 February 2009

  Matrix commented on this recipe

  Made them for the first time today in honour of St David. I live in Canada and the flour is a little different, nevertheless, they turned out beautifully. I used a very heavy cast iron frying pan and used all butter, no lard. Delicious, warm with raspberry jam. Thank you.

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• scribe1941

  02 March 2009

  scribe1941 commented on this recipe

  Yassas all - we live in Greece & it's impossible to find lard - any suggestions to replace would be appreciated as would love to make these again over here.

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• vickyhinde

  02 March 2009

  vickyhinde commented on this recipe

  I made these and they were delish...living in the US, some ingredients are different. I used Crisco, shortening for the lard, regular granulated sugar, all purpose flour and raisens. The kids loved them, even the ol' man.. Easy to do, will definately be making again.

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• caromann

  03 March 2009

  caromann rated and commented on this recipe

  

  Made these for St David's Day. Never had them before. Next time I make them I'll be making double the mixture. They're very moreish!! Mmmm.

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Ingredients

• 225g plain flour
• 85g caster sugar
• ½ tsp mixed spice
• ½ tsp baking powder
• 50g butter , cut into small pieces
• 50g lard , cut into small pieces, plus extra for frying
• 50g currants
• 1 egg , beaten
• splash milk

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Difficulty and servings

Makes 16

Preparation and cooking times

Prep 10 mins

Cook 6 mins

Ingredients

• 225g plain flour
• 85g caster sugar
• ½ tsp mixed spice
• ½ tsp baking powder
• 50g butter , cut into small pieces
• 50g lard , cut into small pieces, plus extra for frying
• 50g currants
• 1 egg , beaten
• splash milk

Per cake

138 kcalories, protein 2g, carbohydrate 20g, fat 6 g, saturated fat 1g, fibre 9g, sugar 9g, salt 0.13 g

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