Welsh cakes

Welsh cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Mar, 2013
Afraid I couldn't bring myself to use lard so I made these with all butter. They were so delicious I've bought myself a flat skillet specially to cook them as I found them hard to handle to turn over in a normal frying pan.
6th Mar, 2013
Have followed this recipe a few times now and the results are always highly commended! I replace the lard with butter (so double butter) and the result is still lovely. Not the same as my Nain makes but excellent in their own way! Would not recommend just doubling the ingredients to make more quantity, the results weren't as good. Just make up as many seperate batches as you need. I can get up to 12 cakes out of 1 batch-I think 16 would be a bit optimistic!
4th Mar, 2013
Made these today but used only butter. Delicious. Next time will make double the quantity. Kids loved them :)
26th Feb, 2013
My Welsh mother, grandmother and great grandmother never 'fried' these cakes in lard!! They should be dry baked on a lightly greased flat iron griddle over direct heat. Still have my grandmother's griddle. Failing that, in a very thick frying pan on the top of the stove. Keep the heat low and cook slowly and turn so as not to burn. Use less mixed spice and top up with nutmeg for authentic flavour. The best commercially available I've ever tasted have been Marks and Spencer's but they have slightly too much mixed spice and not enough nutmeg. And of course, they're not cooked by mum, hot off the stove.
20th Nov, 2012
I made three batches of these Welsh Cakes at the weekend for a Church Worship Group for Children and Adults with Learning Difficulties. They went down a storm and I have e-mailed the receipe onto a friend. They are so easy to make and you can use any shape cutter to make them special for any occassion. I think I'll be using the Christmas Cutters soon!
4th Nov, 2012
Thumbs up! Absolutely superb. I'm from the rhondda and fancied making my own. Will definitely double the mixture next time!!
27th Sep, 2012
Just made these. Used self-raising flour and no baking powder, plus butter as the fat. Used no mixed spices too. Added a dash of lemon juice. Surprised myself by making Welsh Cakes! :)
7th Sep, 2012
Have made these several times now and they are firm favourites with my Welsh husband and friends!! They are so quick and easy too. I do always add extra mixed spice and don't bother coating with sugar at the end, They are particularly scrummy when still warm!
2nd Mar, 2012
These are so yummy! Trying hard not to eat them all in one sitting! They aren't the same as my husband's gran makes but I am proud of them. I didn't have any lard so just used butter, and raisins instead of currants. I made them a bit thinner than I meant to but at least there are more welsh cake to eat!
1st Mar, 2012
I ended up putting a little too much milk in, and the mixture wouldn't roll, so I just made small balls with floured hands and patted them flat and popped them in the pan, and they came out lovely. I also added a little more mixed spice (actually I was all out, so I just used a half teaspoon of nutmeg, and a half of cinnamon) and they came out lovely. Definitely make them again!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?