Welsh cakes

Welsh cakes

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(81 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 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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27th Apr, 2014
Delicious little cakes and so easy to make. I've made a few batches in the last week, and they don't last long! Everyone's gone crazy for them here! I don't use lard, so I just doubled the butter. When recipes don't specify egg size, I go with medium, but I've found large works best for this. The finished dough was then moist enough that no extra liquids were needed. Will definitely be making these again before too long. :)
17th Oct, 2013
Really lovely recipe. I used all butter as I didn't have lard. I used a small heart shape cutter (about 5cm across) and got about 20 out of this mixture. Will def. do again...children helped and it was easy for them. Served them hot, alongside cups of tea and sandwiches - made quite a substantial afternoon tea, the welsh cakes are very filling!
10th Oct, 2013
Dont use lard! You can taste it in the Welsh cakes and they turn out really heavy. Delia says use 110g butter. Delia knows best.
15th Sep, 2013
I made these for my colleagues in Australia, who have never come across Welsh cakes before. Total success! I used sultanas instead of currants (personal preference) and swapped the lard for coconut oil (it's more readily available here and I'd have to go vegetarian anyway). The coconut oil didn't overpower the taste at all - it subtly complimented it and I'd recommend it for future use.
niccinotts's picture
30th Aug, 2013
Just made these with my 2 children, easy to make, taste delicious and are quick enough to make that the kids don't get bored waiting for the results. We were munching on one as we finished cooking the last ones!!! We used all butter as I don't keep lard in, will have to try half and half next time. We also used mixed fruit as didn't have just currants. Can see us making these time and time again....
24th May, 2013
I make these quite regularly. I am fortunate to have an old cast iron bakestone. I never use lard and if I have no butter I use Stork. I use golden caster sugar instead of white caster sugar as it gives a nice taste.
22nd May, 2013
I made these welsh cakes and they were scrummy! I did change some of the ingredients though. I used self raising flour and left out the baking powder. I didn't use mixed spice, personally I prefer it without. I only used butter (double the amount to make up for the lard). I also replaced the currants with raisins. I cooked them on high in a frying pan for a short time on each side which left them moist on the inside but cooked on the outside.
16th May, 2013
Although I burnt a few, these were lovely!
26th Mar, 2013
quick and easy, little too much mixed spice for my taste. less authentic but also good - swap dried cranberries & cinnamon for the currants and mixed spice..
13th Mar, 2013
I forgot to say that I made the dough in my food processor and the first time I added the currants before processing which resulted in them getting chopped quite small. Next time I added the currants after processing. Delicious both times but in fact they were so much easier to cut out the first time that that's my method of choice now!


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