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
- Sift dry ingredient, rub in the fats and add the
sugar and dried fruit.
- Beat the eggs and mix these in to form a soft pastry
like consistency (add a splash of milk if too dry).
- 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.
- Bake on a greased griddle or heavy-bottomed non-stick
frying pan until lightly golden on each side.
Eat them fresh, and preferably still warm
from the griddle, with a little butter or sugar, according
Other recipes to try: Bara Brith | Welsh Lamb Stew | Recipe Index