Welsh cakes

Welsh cakes

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(41 ratings)

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Cooking time

Prep: 10 mins Cook: 6 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per cake

kcalories
138
protein
2g
carbs
20g
fat
6g
saturates
1g
fibre
9g
sugar
9g
salt
0.13g

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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Method

  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.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

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Comments

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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
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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
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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
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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.

saraoram's picture

I made three batches of these Welsh Cakes at the weekend for a Church Worship Group for Children and Adults with Learning Difficulties. They went down a storm and I have e-mailed the receipe onto a friend.
They are so easy to make and you can use any shape cutter to make them special for any occassion. I think I'll be using the Christmas Cutters soon!

edwardskel's picture
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Thumbs up! Absolutely superb. I'm from the rhondda and fancied making my own. Will definitely double the mixture next time!!

iamhanuman's picture
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Just made these. Used self-raising flour and no baking powder, plus butter as the fat. Used no mixed spices too. Added a dash of lemon juice.
Surprised myself by making Welsh Cakes! :)

catherinebarwick's picture
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Have made these several times now and they are firm favourites with my Welsh husband and friends!! They are so quick and easy too. I do always add extra mixed spice and don't bother coating with sugar at the end, They are particularly scrummy when still warm!

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