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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natanya-joy's picture

I ended up putting a little too much milk in, and the mixture wouldn't roll, so I just made small balls with floured hands and patted them flat and popped them in the pan, and they came out lovely. I also added a little more mixed spice (actually I was all out, so I just used a half teaspoon of nutmeg, and a half of cinnamon) and they came out lovely. Definitely make them again!

hagaar's picture
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Made these today as I have always fancied a Welsh Cake. I was disappointed as I expected them to be spicier than they were. I added 1 tsp mixed spice and they were still very bland. They took longer than the 3 minutes either side but maybe I had the griddle temperature too low.

Would look for another recipe for these before trying them again.

jensue's picture

My Welsh granny only baked with butter, so I do too because the taste is superb and lard leaves a coating on the palate.

pompeygreg's picture

I love Welsh Cakes, can't wait to try this recipe!

mymums01's picture

Eleanor, what is your welsh recipe please! I would like to make some to match my mums as she was welsh and I would love to replicate them.

mrsted's picture
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Very simple to make, used Stork margarine instead of butter and lard and self raising flour.
Went in seconds so had to make another lot.

y-gwair's picture
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You should never cook a Welshcake with fat, otherwise the taste of burnt fat will completely dominate the flavour. The traditional way to cook them is on a dry bake stone.

Neither should you use self-raising flour or add baking powder, otherwise they will be doughy and lack crispness. No wonder the standard of welsh cakes is universally low; the only recipes in the public domain are completely inauthentic.

danie_betty's picture
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Went to Wales for holiday last week and didn't get to try these, so thought i'd rustle some up myself.

Absolutely delicious!

mrowen's picture

I used to work for Lord Beaverbrook and as I am from Wales I used to make Welsh cakes for all the Staff and His Lordship, they loved them.

emyr22's picture

I make this without adding any spice at all. The other ingredients are very subtle, and can be easily overpowered if you add too much.

The preparation is so easy - it's the cooking that takes a long time + you have to attend to them continually while they're cooking. I put 2 griddles on the stove at the same time. It halves the cooking time.

coralia's picture
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I ended up baking in the oven 2 thirds of them, because the mixture sort of crumbled when it was time to turn them over in the frying pan. maybe i should have used more lard for the frying, either way, those I did manage to get almost right in the pan (ab 3) tasted very well, although they kind of fell apart if you lifted them in your hand.
those from the oven came out beautiful, swole up a bit and looked like cookies. all in all i was happy with the 'twist' i was forced to give them, they tasted really nice

woobytuesday's picture
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I made these tonight to give to my (Welsh) boyfriend tomorrow as a treat. I tasted one and they are fabulous - I love them when they're still warm from the bake stone. I threw in some extra raisins as 50g didn't seem quite enough. And I used 100g butter instead of the lard as I'm a vegetarian. Amazing.

jackykelly's picture
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Love these - so easy to make and delicious to eat. Don't know whether they really keep for a week as they don't last long enough in my house.

toddypoos's picture
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Have just made these for the first time for my welsh boyfriend - hope he comes home soon, else I will have eaten them all ! Absolutely gorgeous and very simple to make - Thanks

juliebahrain's picture
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Made mine using all butter - absolutely great!

kathmedwards's picture
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Best thing I've ever had with a cup of tea. Easy peasy.

meganpettinger's picture

Made these exactly as per the recipe...well what can I say, absolutely gorgeous!! The kids weren't interested whilst I was making them, but happily polished them off once cooked!

jellicoe's picture
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Not quite the same as my granny's but I'm very pleased with the batch I made as it's my first attempt. Doubled the mixture because I knew my daughters would wolf them down. My 3 year old has informed me they are "yummy scrummy" which is her highest praise. Thanks to Good Food I am now Super Mum! As an added bonus, I've had a lovely trip down memory lane, re-living rubbing in flour and butter/lard at my granny's knee and the welsh cakes themselves are lovely.

lagalloise's picture

Wonderful to find these here! Is there anybody Welsh out there who remembers 'butterscotch tart' from school dinners? My mum made it for Bryn Offa secondary school in Wrexham and I've been looking for the recipe ever since! She died without writing it down for me! It was wonderful, just as all welsh traditions are!
Cymru am Byth from me to all welsh folks here!

rockcakeswales's picture

dydd gwly dewi i pawb/Happy St Davids day all....

These are a must house full of daffodils,spring is in the air.
Welshcakes wafting the kitchen kettle on for when the men get home from work..... Proud to be WELSH ...

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