Welsh cakes

Welsh cakes

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(55 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

    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.

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Comments, questions and tips

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carlyj52
10th Oct, 2013
Dont use lard! You can taste it in the Welsh cakes and they turn out really heavy. Delia says use 110g butter. Delia knows best.
badgerchick
15th Sep, 2013
I made these for my colleagues in Australia, who have never come across Welsh cakes before. Total success! I used sultanas instead of currants (personal preference) and swapped the lard for coconut oil (it's more readily available here and I'd have to go vegetarian anyway). The coconut oil didn't overpower the taste at all - it subtly complimented it and I'd recommend it for future use.
niccinotts's picture
niccinotts
30th Aug, 2013
Just made these with my 2 children, easy to make, taste delicious and are quick enough to make that the kids don't get bored waiting for the results. We were munching on one as we finished cooking the last ones!!! We used all butter as I don't keep lard in, will have to try half and half next time. We also used mixed fruit as didn't have just currants. Can see us making these time and time again....
griffgrog1
24th May, 2013
I make these quite regularly. I am fortunate to have an old cast iron bakestone. I never use lard and if I have no butter I use Stork. I use golden caster sugar instead of white caster sugar as it gives a nice taste.
lydz12goodfood
22nd May, 2013
I made these welsh cakes and they were scrummy! I did change some of the ingredients though. I used self raising flour and left out the baking powder. I didn't use mixed spice, personally I prefer it without. I only used butter (double the amount to make up for the lard). I also replaced the currants with raisins. I cooked them on high in a frying pan for a short time on each side which left them moist on the inside but cooked on the outside.
chaarlotteeb
16th May, 2013
5.05
Although I burnt a few, these were lovely!
millywinkle
26th Mar, 2013
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..
indierose
13th Mar, 2013
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!
indierose
13th Mar, 2013
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.
carysthomas
6th Mar, 2013
5.05
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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