Welsh cakes

Welsh cakes

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(62 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
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  • 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.

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Comments, questions and tips

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16th Aug, 2011
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.
10th Aug, 2011
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
8th Aug, 2011
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.
19th Mar, 2011
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.
17th Mar, 2011
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
10th Mar, 2011
Made mine using all butter - absolutely great!
5th Mar, 2011
Best thing I've ever had with a cup of tea. Easy peasy.
3rd Mar, 2011
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!
3rd Mar, 2011
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.
2nd Mar, 2011
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!


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