Welsh cakes

Welsh cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(64 ratings)

Prep: 10 mins Cook: 6 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • splash milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Sep, 2012
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!
2nd Mar, 2012
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!
1st Mar, 2012
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!
1st Mar, 2012
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.
1st Mar, 2012
My Welsh granny only baked with butter, so I do too because the taste is superb and lard leaves a coating on the palate.
29th Feb, 2012
I love Welsh Cakes, can't wait to try this recipe!
28th Feb, 2012
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.
23rd Nov, 2011
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.
1st Nov, 2011
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.
25th Sep, 2011
Went to Wales for holiday last week and didn't get to try these, so thought i'd rustle some up myself. Absolutely delicious!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.