Welsh cakes

Welsh cakes

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(56 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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smpdit
28th Mar, 2008
4.05
don't make these whilst you are doing something else! they can catch easily if you are not watching. lovely things though!
janiceveal
7th Mar, 2008
When making these the mixture seemed far too dry even after I added some milk. In hindsight, I was mixing with a spoon, only when I got in there with my hands did the fats start binding to the flour etc. They were nice, but I think they'll be better when I remake them, kneading by hand and without the milk.
sbradley
4th Mar, 2008
I've made Welsh cakes before and they've been ok but these were absolutely delicious and the best I have ever tasted. I will definitely be keeping this recipe to use again.
poliachi
2nd Mar, 2008
Not a great recipe,no measurement for the mixed spice or baking powder,would be better off using self raising flour,as a welsh valleys girl no welsh cake recipe is the same,i add mixed spice to the dredging sugar it not so overpowering,these have got to be our family favorite.
rachelmum
1st Mar, 2008
5.05
These were simple to make but tasted fantastic.the children loved them spread with butter or honey.we had to stop my 6yr old after eating 9!!would definatley recommend them,ideal for Sunday breakfast.

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