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Welsh cakes

Welsh cakes

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Rating: 5 out of 5.118 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per cake
HighlightNutrientUnit
kcal138
fat6g
saturates1g
carbs20g
sugars9g
fibre9g
protein2g
low insalt0.13g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
LUCY SAYS...
My family is from South Wales and Welsh cakes or ‘Pice ar y maen’ were always a teatime favourite. This is the recipe my great-grandmother used to make with my mum and the tradition passed on to me. The taste of these warm, buttery cakes still brings back fond memories

Goes well with

Recipe from Good Food magazine, March 2008

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Rating: 5 out of 5.118 ratings

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