Welsh Cakes

A cross between a biscuit and a fruit scone, these little cakes are one of the most popular and well know of all the the Welsh delicacies.

They are cooked on a griddle like a drop scone and best eaten fresh. These cakes appear as a familiar items on many cafe menus in Wales and can easily be found for sale in cake shops and market stalls.


Ingredients for Welsh Cakes

  • 12 oz (350 g) self-raising flour
  • pinch salt
  • 1/2 teaspoon mixed spice
  • 3 oz (75 g) cooking margarine
  • 3 oz (75 g) lard (or butter if preferred)
  • 4.5 oz (125 g) castor sugar
  • 4 oz (110 g) currants
  • 2 medium eggs

How to Make Welsh Cakes

  1. Sift dry ingredient, rub in the fats and add the sugar and dried fruit.
  2. Beat the eggs and mix these in to form a soft pastry like consistency (add a splash of milk if too dry).
  3. Roll out on a floured board to approx 1/2 in (12 mm) thick and cut into circles approx 2 in (5 cm) across. If you don't have a pastry cutter you can use a small cup or simply cut into triangles.
  4. Bake on a greased griddle or heavy-bottomed non-stick frying pan until lightly golden on each side.

Serving Suggestions

Eat them fresh, and preferably still warm from the griddle, with a little butter or sugar, according to taste.

Other recipes to try: Bara Brith | Welsh Lamb Stew | Recipe Index

Recipe - Traditional

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