Welsh cakes

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• Hagaar

  01 March 2012

  Hagaar rated and commented on this recipe

  

  Made these today as I have always fancied a Welsh Cake. I was disappointed as I expected them to be spicier than they were. I added 1 tsp mixed spice and they were still very bland. They took longer than the 3 minutes either side but maybe I had the griddle temperature too low. Would look for another recipe for these before trying them again.

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• natanya-joy

  01 March 2012

  natanya-joy commented on this recipe

  I ended up putting a little too much milk in, and the mixture wouldn't roll, so I just made small balls with floured hands and patted them flat and popped them in the pan, and they came out lovely. I also added a little more mixed spice (actually I was all out, so I just used a half teaspoon of nutmeg, and a half of cinnamon) and they came out lovely. Definitely make them again!

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• Jodie Rees

  02 March 2012

  Jodie Rees rated and commented on this recipe

  

  These are so yummy! Trying hard not to eat them all in one sitting! They aren't the same as my husband's gran makes but I am proud of them. I didn't have any lard so just used butter, and raisins instead of currants. I made them a bit thinner than I meant to but at least there are more welsh cake to eat!

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• catherinebarwick

  07 September 2012

  catherinebarwick rated and commented on this recipe

  

  Have made these several times now and they are firm favourites with my Welsh husband and friends!! They are so quick and easy too. I do always add extra mixed spice and don't bother coating with sugar at the end, They are particularly scrummy when still warm!

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• Iam Hanuman

  27 September 2012

  Iam Hanuman rated and commented on this recipe

  

  Just made these. Used self-raising flour and no baking powder, plus butter as the fat. Used no mixed spices too. Added a dash of lemon juice. Surprised myself by making Welsh Cakes! :)

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• Kelly:)

  04 November 2012

  Kelly:) rated and commented on this recipe

  

  Thumbs up! Absolutely superb. I'm from the rhondda and fancied making my own. Will definitely double the mixture next time!!

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• Sara Oram

  20 November 2012

  Sara Oram commented on this recipe

  I made three batches of these Welsh Cakes at the weekend for a Church Worship Group for Children and Adults with Learning Difficulties. They went down a storm and I have e-mailed the receipe onto a friend. They are so easy to make and you can use any shape cutter to make them special for any occassion. I think I'll be using the Christmas Cutters soon!

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• lola the cactus

  26 February 2013

  lola the cactus commented on this recipe

  My Welsh mother, grandmother and great grandmother never 'fried' these cakes in lard!! They should be dry baked on a lightly greased flat iron griddle over direct heat. Still have my grandmother's griddle. Failing that, in a very thick frying pan on the top of the stove. Keep the heat low and cook slowly and turn so as not to burn. Use less mixed spice and top up with nutmeg for authentic flavour. The best commercially available I've ever tasted have been Marks and Spencer's but they have slightly too much mixed spice and not enough nutmeg. And of course, they're not cooked by mum, hot off the stove.

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• audrey

  04 March 2013

  audrey commented on this recipe

  Made these today but used only butter. Delicious. Next time will make double the quantity. Kids loved them :)

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• Carys

  06 March 2013

  Carys rated and commented on this recipe

  

  Have followed this recipe a few times now and the results are always highly commended! I replace the lard with butter (so double butter) and the result is still lovely. Not the same as my Nain makes but excellent in their own way! Would not recommend just doubling the ingredients to make more quantity, the results weren't as good. Just make up as many seperate batches as you need. I can get up to 12 cakes out of 1 batch-I think 16 would be a bit optimistic!

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• Rosemary

  13 March 2013

  Rosemary commented on this recipe

  Afraid I couldn't bring myself to use lard so I made these with all butter. They were so delicious I've bought myself a flat skillet specially to cook them as I found them hard to handle to turn over in a normal frying pan.

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• Rosemary

  13 March 2013

  Rosemary commented on this recipe

  I forgot to say that I made the dough in my food processor and the first time I added the currants before processing which resulted in them getting chopped quite small. Next time I added the currants after processing. Delicious both times but in fact they were so much easier to cut out the first time that that's my method of choice now!

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• H's favs

  26 March 2013

  H's favs commented on this recipe

  quick and easy, little too much mixed spice for my taste. less authentic but also good - swap dried cranberries & cinnamon for the currants and mixed spice..

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• Charlotte

  16 May 2013

  Charlotte rated and commented on this recipe

  

  Although I burnt a few, these were lovely!

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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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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

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