Welsh cakes

Welsh cakes

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(43 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

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Comments

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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 ...

fionablandford's picture
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These are yum! just made a match ready for work tomorrow for St Davids day and they are so good i'm about to make some more! I used normal frying pan as that was all i had.

1559florence's picture

i made these today for the first time, i used 100g of butter instead of lard they were delicious i will definately use this recipe again.

trouble7272's picture

I always use all margarine and self raising flour and a touch of mace as a spice with cinnamon too so you dont need to faff with baking powder and mine are nice and soft and i even leave the fruit out of one batch for my husband who doesnt like dried fruit and they are really lovely he cant get enough of them

cowbag750's picture
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Truly delicious! I used golden caster sugar in this recipe and on the 2nd batch, I substituted the currants and used a mixture of dark choc, milk choc and white choc drops - very yum yum xx

carrotpeeler's picture

I made these yesterday as a valentine's treat for my (welsh!) boyfriend and am so excited at how they've turned out - cant wait to give him them! very easy to make, and they look and taste fab. very proud of myself as I don't have a lot of baking experience!

welshcake-mama's picture
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Used self raising flour and all butter instead of lard for a better texture and taste

rowanrose's picture
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Lovely recipe, made these as a treat for supper. It was hard to resist eating them when they were still hot! Next time I will slightly reduce the amount of mixed spice, the other half found them a bit too spicy for him but still had no trouble eating them :-)

tyson345's picture

my dad is from south wales a merther boy sorry if i spelt that wrong spelling is not my strong point but he made great welsh cakes i have made them a jew times but not as good as him he used a old blck griddle would like one but not cheap i dont put mixed spice in mine only cinnamon i did see by your ingredients you used lard as well as butter i will try this next time to see if mine come out better.

babycow's picture
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So easy to make and delicious!

elinormwelch's picture

Made these yesterday to pass the time in the blizzard conditions! Perfect - light and crumbly - we even gave the poor cold and wet postman a couple to eat in his van!

maryb59's picture
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I use the grated rind of an orange into the dry mixture and use some of the orange juice to mix yummmmmmmmmmy,
I also make some with grated apple for those who don't like dried fruit ,nice and moist mmmmmmmm

bowley1's picture

Just like my Nan used to make - a real blast from the past and a warm reminder of my childhood

foodie is me's picture
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These turned out delicious. I did substitute the lard with margarine and it worked just fine.

dpclough's picture
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Very nice, although unfortunately not quite as good as those made by the Welsh wife of a friend. Still, with a bit of practice...maybe. Take it easy so as not to burn the first few! Double the mixture, because you / your family will wolf them down in no time!

emerald's picture
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I didn't have any raisins so used chopped semi-dried prunes instead - delicious!

hayleyridge's picture

Hi
If you get your mixture right you don't need to oil your griddle! Ooh and another thing don't wash you griddle pan afterwards just wipe down with a dry cloth/kitchen towel.
Hwyl xx

anitadas's picture

what is lard ?

caromann's picture
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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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