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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1st Mar, 2012
Made these today as I have always fancied a Welsh Cake. I was disappointed as I expected them to be spicier than they were. I added 1 tsp mixed spice and they were still very bland. They took longer than the 3 minutes either side but maybe I had the griddle temperature too low. Would look for another recipe for these before trying them again.
1st Mar, 2012
My Welsh granny only baked with butter, so I do too because the taste is superb and lard leaves a coating on the palate.
29th Feb, 2012
I love Welsh Cakes, can't wait to try this recipe!
28th Feb, 2012
Eleanor, what is your welsh recipe please! I would like to make some to match my mums as she was welsh and I would love to replicate them.
23rd Nov, 2011
Very simple to make, used Stork margarine instead of butter and lard and self raising flour. Went in seconds so had to make another lot.
1st Nov, 2011
You should never cook a Welshcake with fat, otherwise the taste of burnt fat will completely dominate the flavour. The traditional way to cook them is on a dry bake stone. Neither should you use self-raising flour or add baking powder, otherwise they will be doughy and lack crispness. No wonder the standard of welsh cakes is universally low; the only recipes in the public domain are completely inauthentic.
25th Sep, 2011
Went to Wales for holiday last week and didn't get to try these, so thought i'd rustle some up myself. Absolutely delicious!
10th Sep, 2011
I used to work for Lord Beaverbrook and as I am from Wales I used to make Welsh cakes for all the Staff and His Lordship, they loved them.
16th Aug, 2011
I make this without adding any spice at all. The other ingredients are very subtle, and can be easily overpowered if you add too much. The preparation is so easy - it's the cooking that takes a long time + you have to attend to them continually while they're cooking. I put 2 griddles on the stove at the same time. It halves the cooking time.
10th Aug, 2011
I ended up baking in the oven 2 thirds of them, because the mixture sort of crumbled when it was time to turn them over in the frying pan. maybe i should have used more lard for the frying, either way, those I did manage to get almost right in the pan (ab 3) tasted very well, although they kind of fell apart if you lifted them in your hand. those from the oven came out beautiful, swole up a bit and looked like cookies. all in all i was happy with the 'twist' i was forced to give them, they tasted really nice


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