Welsh cakes

Welsh cakes

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(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
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Ingredients

  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp 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

    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

    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.

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Comments, questions and tips

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Comments (82)

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
5

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.

vickyhinde's picture

I made these and they were delish...living in the US, some ingredients are different. I used Crisco, shortening for the lard, regular granulated sugar, all purpose flour and raisens.
The kids loved them, even the ol' man..
Easy to do, will definately be making again.

scribe1941's picture

Yassas all - we live in Greece & it's impossible to find lard - any suggestions to replace would be appreciated as would love to make these again over here.

moondance's picture

Made them for the first time today in honour of St David. I live in Canada and the flour is a little different, nevertheless, they turned out beautifully. I used a very heavy cast iron frying pan and used all butter, no lard. Delicious, warm with raspberry jam. Thank you.

midgeholeberyl's picture
5

i was first introduced to 'Welsh Cakes' a few years ago when my daughter studied at Swansea University (all the way from West Yorkshire !!) I found this recipe easy to follow, and the 'Cakes' were both light and delicious. A definite 'must' for the future.

aubrey's picture

Lovely recipe, took me back to when my mother used to make them.

cutielou1962's picture

I don't like using lard either and would like to make these so will try solid vegetable fat as an alternative. Anyone used this already in this recipe?

patdavies's picture

I use this recipe all the time, and alwys made them for the staff room at the school where i was secretary and my husband taught it was in Germany and there were many nationalities of staff and from many parts of the UK and Ireland I never made less than 200 for St David's Day and that was never enough. I used an electric frying pan as I couldn't get hold of a bakestone which is the traditional way of cooking them. Wonderful. Thank you Pat

and678's picture

nice recipe,almost as goodas my mum's picks

royall-one's picture

been looking for this for years brings back memories of a welsh friend mum who made these every time I went to tee, absolutly briliant

jaynetame's picture

My nan always made them with Sultanas , they were gorgeous and moist.A must for St Davids Day. Cymru am Byth.

wizard62's picture

yes, a good recipe but for veggies and those looking for a healthier way of life, I use a good olive-oil-spread as the fat and brush the bakestone with light olive oil.
A warm Welsh Cake straght off the griddle is one of the lightest, most delicious tea-time favourites - it just doesn't need to be so rich

smoothiestar's picture
5

These are nice but we taffy's make nicer ones like my neighbour Glennys gives me much nicer ones,I have to say!

ele-lucy's picture
4

This is nearly the same as my nanna's wesh cakes. Well Lush!

happydays95's picture
4

Made these on a wet afternoon, a request from my husband who is welsh," make me some welsh cakes like my mum use to do, please"how could I refuse, bit worrying being compared with his mum's cakes.... but no probs. PERFECT!!!! made 15, and he ate 9!!!! So scrummy he couldn't stop eating them.

smpdit's picture
4

don't make these whilst you are doing something else! they can catch easily if you are not watching.

lovely things though!

janiceveal's picture

When making these the mixture seemed far too dry even after I added some milk. In hindsight, I was mixing with a spoon, only when I got in there with my hands did the fats start binding to the flour etc. They were nice, but I think they'll be better when I remake them, kneading by hand and without the milk.

sbradley's picture

I've made Welsh cakes before and they've been ok but these were absolutely delicious and the best I have ever tasted. I will definitely be keeping this recipe to use again.

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