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

happydays95's picture
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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
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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.

poliachi's picture

Not a great recipe,no measurement for the mixed spice or baking powder,would be better off using self raising flour,as a welsh valleys girl no welsh cake recipe is the same,i add mixed spice to the dredging sugar it not so overpowering,these have got to be our family favorite.

rachelmum's picture
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These were simple to make but tasted fantastic.the children loved them spread with butter or honey.we had to stop my 6yr old after eating 9!!would definatley recommend them,ideal for Sunday breakfast.

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