Welsh cakes

Latest comments and suggestions

Results 41-60

• rockcakeswales

  01 March 2011

  rockcakeswales commented on this recipe

  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 ...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shirley from Averton.

  02 March 2011

  Shirley from Averton. commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jellicoe

  03 March 2011

  Jellicoe rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yummy~mummy2011

  03 March 2011

  Yummy~mummy2011 commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kathmedwards

  05 March 2011

  Kathmedwards rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie Bahrain

  10 March 2011

  Julie Bahrain rated and commented on this recipe

  

  Made mine using all butter - absolutely great!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fingal123

  17 March 2011

  fingal123 rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jacky

  19 March 2011

  Jacky rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erin

  30 May 2011

  Erin rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• woobytuesday

  08 August 2011

  woobytuesday rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Coralia

  10 August 2011

  Coralia rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emyr

  16 August 2011

  Emyr commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nargis

  07 September 2011

  Nargis rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mr Owen

  10 September 2011

  Mr Owen commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Danielle

  25 September 2011

  Danielle rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• y-gwair

  01 November 2011

  y-gwair rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue

  23 November 2011

  sue rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mymums01

  28 February 2012

  mymums01 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pompeygreg

  29 February 2012

  pompeygreg commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny

  01 March 2012

  Jenny commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5569/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 16

Preparation and cooking times

Prep 10 mins

Cook 6 mins

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

Per cake

138 kcalories, protein 2.0g, carbohydrate 20.0g, fat 6.0 g, saturated fat 1.0g, fibre 9.0g, sugar 9.0g, salt 0.13 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.