Welsh cakes

Prep: 10 mins Cook: 6 mins


Makes 16
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per cake

  • kcal138
  • fat6g
  • saturates1g
  • carbs20g
  • sugars9g
  • fibre9g
  • protein2g
  • salt0.13g
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  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter, cut into small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g lard, cut into small pieces, plus extra for frying
  • 50g currant
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • splash milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

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Comments (82)

l_dommett's picture

made these with half butter, half Trex (no lard in the fridge) and they were light and delicious

malcolmjryan's picture

Simple to follow recipe, my first time of making welsh cakes though I have purchased and eaten them often when in Wales. The dough came together well without the need for additional liquid and using a smaller cutter I managed to get 23 'two bites and gone' cakes.

They were tasty but I will reduce the amount of sugar next time as I found them very sweet.

KingOfTheLilies's picture

I changed nothing about this recipe aside from using all butter (I prefer it) and using 70g of sultanas instead of currants.
I only just managed to get 14 out of this mix, using an 8cm cutter, after rolling out the dough to approx. 1-1.5cm.
They were delicious, none survived the night, and they were eaten with a variety of things from butter, to jam, to ice cream.

Jafinthebox's picture

Really delicious and flavoursome! Would definitely recommend this recipe.

Cwmandgo's picture

Welsh Cakes are great don't get hung up on just currants try something else

- Dark chocolate and orange
- Lemon
- Cinnamon
- Milk chocolate
- White chocolate and vanilla
- Dark chocolate and lime
- Lemon and almond
- Dark chocolate and ginger
- Pineapple
- Toffee pecan
- Cherry and coconut
- Double chocolate
- Apricot and cinnamon
- Lemon and poppyseed
- Blueberry
- Pistachio and lemon
- Coconut and lime
- Hazelnut
- Cherry and almond
- White chocolate and lemon
- Milk chocolate and hazelnut
- Blueberry and vanilla
- Cranberry
- Milk chocolate raisin
- Blueberry and white chocolate
- My favorite dried Cranberries and white chocolate.

Kisrah's picture

Delicious little cakes and so easy to make. I've made a few batches in the last week, and they don't last long! Everyone's gone crazy for them here!

I don't use lard, so I just doubled the butter. When recipes don't specify egg size, I go with medium, but I've found large works best for this. The finished dough was then moist enough that no extra liquids were needed.

Will definitely be making these again before too long. :)

Mum44's picture

Really lovely recipe. I used all butter as I didn't have lard. I used a small heart shape cutter (about 5cm across) and got about 20 out of this mixture. Will def. do again...children helped and it was easy for them. Served them hot, alongside cups of tea and sandwiches - made quite a substantial afternoon tea, the welsh cakes are very filling!

carlyj52's picture

Dont use lard! You can taste it in the Welsh cakes and they turn out really heavy. Delia says use 110g butter. Delia knows best.

badgerchick's picture

I made these for my colleagues in Australia, who have never come across Welsh cakes before. Total success! I used sultanas instead of currants (personal preference) and swapped the lard for coconut oil (it's more readily available here and I'd have to go vegetarian anyway).

The coconut oil didn't overpower the taste at all - it subtly complimented it and I'd recommend it for future use.

niccinotts's picture

Just made these with my 2 children, easy to make, taste delicious and are quick enough to make that the kids don't get bored waiting for the results. We were munching on one as we finished cooking the last ones!!!
We used all butter as I don't keep lard in, will have to try half and half next time. We also used mixed fruit as didn't have just currants.
Can see us making these time and time again....

griffgrog1's picture

I make these quite regularly. I am fortunate to have an old cast iron bakestone. I never use lard and if I have no butter I use Stork. I use golden caster sugar instead of white caster sugar as it gives a nice taste.

lydz12goodfood's picture

I made these welsh cakes and they were scrummy! I did change some of the ingredients though. I used self raising flour and left out the baking powder. I didn't use mixed spice, personally I prefer it without. I only used butter (double the amount to make up for the lard). I also replaced the currants with raisins. I cooked them on high in a frying pan for a short time on each side which left them moist on the inside but cooked on the outside.

chaarlotteeb's picture

Although I burnt a few, these were lovely!

millywinkle's picture

quick and easy, little too much mixed spice for my taste. less authentic but also good - swap dried cranberries & cinnamon for the currants and mixed spice..

indierose's picture

I forgot to say that I made the dough in my food processor and the first time I added the currants before processing which resulted in them getting chopped quite small.
Next time I added the currants after processing.
Delicious both times but in fact they were so much easier to cut out the first time that that's my method of choice now!

indierose's picture

Afraid I couldn't bring myself to use lard so I made these with all butter. They were so delicious I've bought myself a flat skillet specially to cook them as I found them hard to handle to turn over in a normal frying pan.

carysthomas's picture

Have followed this recipe a few times now and the results are always highly commended! I replace the lard with butter (so double butter) and the result is still lovely. Not the same as my Nain makes but excellent in their own way!

Would not recommend just doubling the ingredients to make more quantity, the results weren't as good. Just make up as many seperate batches as you need.

I can get up to 12 cakes out of 1 batch-I think 16 would be a bit optimistic!

audreydassa's picture

Made these today but used only butter. Delicious. Next time will make double the quantity. Kids loved them :)

thewaryfrog's picture

My Welsh mother, grandmother and great grandmother never 'fried' these cakes in lard!! They should be dry baked on a lightly greased flat iron griddle over direct heat. Still have my grandmother's griddle.
Failing that, in a very thick frying pan on the top of the stove.
Keep the heat low and cook slowly and turn so as not to burn.
Use less mixed spice and top up with nutmeg for authentic flavour.
The best commercially available I've ever tasted have been Marks and Spencer's but they have slightly too much mixed spice and not enough nutmeg. And of course, they're not cooked by mum, hot off the stove.


Questions (4)

lilmaff's picture

Does the butter need to be cold (directly out of the fridge)?

goodfoodteam's picture

Yes both the lard and the butter should be chilled.

Eds's picture

What is meant by mixed spice. Trying to make these in the U.S.
Thank you

goodfoodteam's picture

Hi there, thanks for your questio. Mixed spice is a British blend of sweet spices such as cinnamon, nutmeg and allspice. In the US you have a similar blend called pumpkin pie spice, use this if you can find it, or use cinnamon instead, hope this helps.

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