Welsh cakes

Welsh cakes

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(93 ratings)

Prep: 10 mins Cook: 6 mins

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

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per cake

  • kcal138
  • fat6g
  • saturates1g
  • carbs20g
  • sugars9g
  • fibre9g
  • protein2g
  • salt0.13g
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Ingredients

  • 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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • splash milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

Method

  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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lagalloise
2nd Mar, 2011
Wonderful to find these here! Is there anybody Welsh out there who remembers 'butterscotch tart' from school dinners? My mum made it for Bryn Offa secondary school in Wrexham and I've been looking for the recipe ever since! She died without writing it down for me! It was wonderful, just as all welsh traditions are! Cymru am Byth from me to all welsh folks here!
rockcakeswales
1st Mar, 2011
dydd gwly dewi i pawb/Happy St Davids day all.... These are a must house full of daffodils,spring is in the air. Welshcakes wafting the kitchen kettle on for when the men get home from work..... Proud to be WELSH ...
fionablandford's picture
fionablandford
28th Feb, 2011
5.05
These are yum! just made a match ready for work tomorrow for St Davids day and they are so good i'm about to make some more! I used normal frying pan as that was all i had.
1559florence
18th Feb, 2011
i made these today for the first time, i used 100g of butter instead of lard they were delicious i will definately use this recipe again.
trouble7272
17th Feb, 2011
I always use all margarine and self raising flour and a touch of mace as a spice with cinnamon too so you dont need to faff with baking powder and mine are nice and soft and i even leave the fruit out of one batch for my husband who doesnt like dried fruit and they are really lovely he cant get enough of them
cowbag750
16th Feb, 2011
4.05
Truly delicious! I used golden caster sugar in this recipe and on the 2nd batch, I substituted the currants and used a mixture of dark choc, milk choc and white choc drops - very yum yum xx
carrotpeeler
10th Feb, 2011
I made these yesterday as a valentine's treat for my (welsh!) boyfriend and am so excited at how they've turned out - cant wait to give him them! very easy to make, and they look and taste fab. very proud of myself as I don't have a lot of baking experience!
welshcake-mama
6th Feb, 2011
2.05
Used self raising flour and all butter instead of lard for a better texture and taste
rowanrose
14th Jan, 2011
5.05
Lovely recipe, made these as a treat for supper. It was hard to resist eating them when they were still hot! Next time I will slightly reduce the amount of mixed spice, the other half found them a bit too spicy for him but still had no trouble eating them :-)
tyson345
7th Jan, 2011
my dad is from south wales a merther boy sorry if i spelt that wrong spelling is not my strong point but he made great welsh cakes i have made them a jew times but not as good as him he used a old blck griddle would like one but not cheap i dont put mixed spice in mine only cinnamon i did see by your ingredients you used lard as well as butter i will try this next time to see if mine come out better.

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