Welsh cakes

Welsh cakes

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(94 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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11th May, 2020
Easy recipe. I added 1 tsp mixed spice and less sugar 65g. Cut them into heart shapes and gifted to neighbours.
10th May, 2020
Super easy to make and tastes great.
1st Mar, 2020
Absolutely lush! (and in my opinion, perfect amount of sugar) I've learnt with experience to keep the heat to a medium-low and very low if if the pan feels too hot.
7th Oct, 2019
it should say salted butter. it will counteract the sweetness.
lewisjet's picture
16th Jul, 2019
there ,in my opinion, quite sweet for a welsh cake
12th Jun, 2019
Nice but too sweet for my tastes. I shall try next time with half the amount of sugar. And I guess my fingers must be not as small as the recipe’s writer as they needed longer than 3 mins a side. So next time, and I will make them again, less sugar and roll more thinly.
Jayna Kelly's picture
Jayna Kelly
23rd Apr, 2019
I was studying modern UK culture for a Sociology project (I live in America) and made these for the class, they all loved them!! :) Really good! We don't really have lard or currant over here so I used dehydrated blueberries and cherries and subsided the lard for butter - still turned out delicious!
14th Mar, 2019
Came out perfectly!
20th Sep, 2018
This is exactly the same as my family recipe which has been handed down for generations. I live in Guatemala now and had to leave my bakestone in the UK - and I've had to bring currents and mixed spice out with me especially for making them. I've made them for so many people over the years - even taking my bakestone camping with me (it fits nicely under the front seats of the car!) They actually freeze pretty well too.
27th Aug, 2018
Delicious - we ate them straight from the frying pan with butter (and soya margerine for the dairy free amongst us). They are incredibly filling!


JacquiMrsC's picture
1st Mar, 2020
Do you have to use lard, or can you use all butter?
Barney Good Food's picture
Barney Good Food
2nd Mar, 2020
Hi, yes you can use all butter but they won't be as crumbly (or short) as the ones we tested.
18th Feb, 2016
Does the butter need to be cold (directly out of the fridge)?
goodfoodteam's picture
28th Apr, 2016
Yes both the lard and the butter should be chilled.
7th Sep, 2014
What is meant by mixed spice. Trying to make these in the U.S. Thank you
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your questio. Mixed spice is a British blend of sweet spices such as cinnamon, nutmeg and allspice. In the US you have a similar blend called pumpkin pie spice, use this if you can find it, or use cinnamon instead, hope this helps.
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