Welsh cakes

Welsh cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(51 ratings)

Prep: 10 mins Cook: 6 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • splash milk

    Milk

    mill-k

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrsted
23rd Nov, 2011
5.05
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
1st Nov, 2011
1.05
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
25th Sep, 2011
5.05
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
10th Sep, 2011
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
16th Aug, 2011
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
10th Aug, 2011
4.05
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
8th Aug, 2011
5.05
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
19th Mar, 2011
5.05
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
17th Mar, 2011
5.05
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
10th Mar, 2011
5.05
Made mine using all butter - absolutely great!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.