Welsh Cakes – An old family recipe, traditionally served warm, simply with a little butter on the tops!
I grew up eating Welsh Cakes.
My Welsh grandmother would often make them using her very heavy cast iron griddle pan, and I would eat them as fast as she could make them, spreading some lovely Welsh butter on the top and simply enjoying them.
The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone , a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.
I’ve managed to get the recipe for these via my cousin, who had the recipe from her mother, who in turn had it passed down from my ‘Mam’, or our Welsh Grandmother. So now, here it is! The famous and much loved recipe for Welsh Cakes! Please enjoy them as much as all our family have done through the generations.
Recipe from ‘Mam’, Grandmother to many of our Lovefoodies recipes!
Prep Time – 10 minutes
Cook time – 3 minutes
Yield – 15 Approx
Ingredients
1 3/4 cups or 225 g self raising flour
pinch of salt
1/2 cup or 100 g margarine
1/4 cup or 50 g sugar
1/4 cup or 50 g currants / raisins
1 egg
2 Tablespoons milk to mix.
** If you choose to use baking powder instead of Self Raising Flour, be careful not to add too much in case you taste the baking powder. I don’t want you to spoil the delicious flavour of the Welsh Cakes!
Instructions
1. Mix flour and salt, rub in margarine, stir in sugar and currants.
2. Mix to a fairly stiff dough with the egg and milk.
3 . Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 1/2 inch cookie cutter) Gather up the trimmings and re roll to make more Welsh cakes.
4. Cook on a medium hot greased griddle pan for about 3 minutes on each side. Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold.
***** Make sure your griddle / skillet / fry pan is well greased, and to tell if it has reached the correct temperature, sprinkle some water on it and if the water jumps about in balls, evaporating, then it’s hot enough!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a few more lovely recipes for you to enjoy!
British Beer Battered Fish and Chips
- 1 3/4 cups or 225 g self raising flour
- pinch of salt
- 1/2 cup or 100 g margarine
- 1/4 cup or 50 g sugar
- 1/4 cup or 50 g currants / raisins
- 1 egg
- 2 Tablespoons milk to mix.
-
Mix flour and salt, rub in margarine, stir in sugar and currants.
-
Mix to a fairly stiff dough with the egg and milk.
-
Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 1/2 inch cookie cutter) Gather up the trimmings and re roll to make more Welsh cakes.
-
Cook on a medium hot greased griddle pan for about 3 minutes on each side. Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold.
Halima says
Hi, if I make these in the oven, which temperature and for how long?
Thank you – as I haven’t used a gridle pan
Lovefoodies says
Hi Halima, I wouldn’t suggest making these in the oven because I worry they will dry out. It you don’t have a griddle pan, use a frying pan (no oil) and that should be fine.
Halima says
Thank you
Angie says
I just asked Siri “how do you eat a Welsh cake?” because….don’t gasp, bakers!….I have discovered these for the first time in a grocery store, today. (I’m from the USA but living in the UK.) There were no suggestions whether to heat them, for example. This site looked the most promising, and it was! Your posted comments have taught me about this cherished family treat, and that they are best enjoyed just after cooking! And now I have the recipe 😉 Thank you all!
Lovefoodies says
Hi Angie, So glad Siri helped you find us! Just a word of warning, if you’ve seen these Welsh cakes in the supermarket, I can tell you now they are sooooo dry! Obviously try them if you wish, but don’t let them put you off making them yourself with our recipe. You will definitely notice the difference. I’ve tried them all, from Tesco, Asda, M&S etc and still, dry! So please do make your own, serve warm as they come off the stove and add a spread of butter. You can also add jam if you wish, but butter is usually enough for you to enjoy! Thanks for writing in!
Alexis says
Are the currants/raisins necessary? I don’t like raisins.
Lovefoodies says
Hi Alexis, you can leave them out altogether or swap with something like chopped dried cranberries. The currents/raisins are characteristic of a Welsh cake but you can make them to suit!
Barbara says
Just looking through iPad and saw you Welsh cookie recipe have the original one from my NANA who of course was Welsh…your recipe is very close to hers but she would add cinnamon at times. Thank You for bringing back happy memories of making them with her Barbara
LeVonne says
Esmi-the pattern on the edge is created using a biscuit cutter that is wavy. I don’t think it matters if you don’t have anything like that to use.
A. McBride says
Don’t know which cabbage leaf you grew up under, but it’s Self Raising flour Never heard of Self Rising Flour in over 50 years of baking Nor did my mother in almost 50 years before that.
Emsi says
This Mc Bride comment could have been said in a more friendly way ! I’no neither english nor american, but it’s rather well known that both languages havea different way of spelling some words. Here it seems a nice place to find nice cooking, so even if someone would not write perfectly (which is not the case with raising/rising, since it’s qu question of country) there is another way of “correcting”… Anyway, thanjs a lot for this recipe, . I made those “pica ar y maen”, fantastic. Just a question : the “waving” all around the cakes, you make it I suppose with your fingers, before putting the cakes in the pan ? It’s a nice idea (or maybe traditional, I don’t know). Excuse-me for my very approximative english. I’m from Brittany. Above all : I can very hardly read what I’m writing, because the colour is a very light grey, and a small typographic size (maybe just 9 or 10).
Dave says
In the UK, it’s called self-RAISING. The recipe is from and by someone the UK.
I understand it’s called self-RISING in the US amongst other places. I’ve also read there might be a slight difference in the two flours ingredients but not sure. I’ve read there’s added salt in self-RISING but none in self-RAISING flour which might affect the taste.
Abby says
I made this recipe and it was PERFECT! I recently studied abroad in Wales and fell in love with Welsh cakes, so I decided to make some at home for friends, since you can’t find them anywhere in the US. I replaced the raisins with mini chocolate chips
and it was wonderful! I burned my first one so I had to bake them on the lowest setting but they came out perfect, just how I remember them! I will be making these often!
helen says
it’s called self RISING flour
Georgina Morrison says
I’ve always added 1/2 tsp of mixed spice, just like my mother used to do!
Kathleen Boden says
Made these from your recipe. Being English we always called them girdle scones. They were really good. We put currants in the ones I had as a child but I have found good results with dried blueberries for a change. I was pleased to find this as I lost my mother’s recipe during our last move. My gran didn’t need one!
Lovefoodies says
Hi Kathleen, so happy you found the recipe! The idea of blueberries sounds lovely. I’m a huge fan of blueberries. I wonder if our grans would have loved that too! I imagine back in their day they didn’t even have blueberries like we do now! If you have time, try using dried cranberries. They’re also really delicious in the welsh cakes.
Have a lovely weekend!
Lala Armstrong says
I just got back fr
Georgina Morrison says
I’m Welsh, maiden names Jones! i grew up on Welsh Cakes and still make a batch regularly as my family loves them too. I always add 1/2 tsp of mixed spice though as that is how my mother made them and they taste far nicer than ones without.
Lovefoodies says
Hi Georgina! Lovely to meet you! The mixed spice is always a nice addition. Glad you love Welsh cakes too!
Stacy says
If I was to use flour and baking powder how much of what do I use? Plz help
Cecelia M. Stierman says
I made these tonight. Very easy and my daughters exact words were these are amazing yummmmm I followed the recipe exactly as written. Instead of plain sugar after they were done i used cinnamon sugar. Thanks for sharing
Marcia says
Can you use butter instead of margarine in the Welch Cakes?
Lovefoodies says
Hi Marcia, yes!
Beth says
I am of Welsh descent. Mother made them regularly. They were cut thinner than pictured and were called Welsh cookies. Same ingredients.
twemyss says
Thank you so much for the recipe, I had a welsh mother-in-law that did not like me because I am foreign, Dutch! So she refused to give me the recipe and now she has died so was a bit bereft as I thought no more welsh cakes! She will be turning over in her grave knowing I know have the secret!
Many thanks and I did manage to love her to bits even though it was not reciprocal!
Lovefoodies says
Hi There, Graag gedan! I’m glad you found the recipe and hopefully it will be just as you remember them.
I just moved back to the UK after living in Holland for 7 years so it’s very nice to see a Dutch foodie here!
Groetjes!
Ruth says
I’m really pleased to see this recipe, because I’m descended from several Welsh. My great-great grandmother Bessie Llawless Thomas cooked these as a taste from home! Thank you for this.
Lorie says
I loved the Welsh Cakes! So easy and really delicious! Thank you so much for sharing the recipe! I will be making these all the time!
Lovefoodies says
So happy you enjoyed them Lorie!
Mandi says
Oh wow I can’t believe I’ve came across this recipe. My nan use to make them a lot. I was given the recipe but got lost when we moved. She use to say it reminded her of home. I use to make them a lot when she passed away just so I can feel close her.
Carole says
I grew up eating Welsh Cakes and have made them often for my children (My grandpa’s name was Thomas Jones – hard to get more Welsh – not THAT Tom Jones). Never, ever heard of them served with butter. Hmmm.
Lovefoodies says
Hi Carole, Thomas Jones is certainly very Welsh!! My surname is Evans.. again, so Welsh!
My grandmother always gave us these warm from the griddle and she used Welsh salted butter. I don´t live in Wales Wales now so I just use regular slightly salted butter. You must try with the butter!!
Have a super weekend!
Pam says
I Too am Welsh, was born there in the 1940’s…family names…Evans, Thomas, Williams and LLewllyn…Love the culture and have made these cakes for decades. Thanks for the recipe so that I can give it to my daughters..I usually just make it from memory..
Happy Welsh cooking…..Have you tried Welsh tea bread???dried fruit soaked in strong tea overnight…Look it up it’s on here somewhere.
Lovefoodies says
Hi Pam, so glad you like the recipe!
My surname is Evans.. Pretty Welsh!
The tea bread, are you talking of bara brith? A slice of that with a spread of welsh salted butter would be perfect right now with a cup of tea!
Pam Gee says
I have made Welsh Cakes for many years and when we camped I had to make sure I had the ingredients to make them. So they were made, rolled out using a tin of something, then cooked over the open camp fire. The children were waiting to eat them as soon as they came off of the fire usually holding the butter dish and plate ready to pile them up for eating.
Sandy says
I too have a recipe from my grandmother who was from Kenfig Hill. When I visited there I bought a a all Welsh cookbook. The recipe it had added allspice…what a difference! But I can remember making them for my brother and I without it in a cast iron pan, we loved them. I have made sure each new generation has this heritage experience!
Muriel Howell says
I have been making Welsh cakes for the past 60 years.in fact made them last week.I make the ones with raisins but I also make them split and spread jam on them,usually raspberry jam.I have made them for so long that now my great grand children come looking for them.
Thank you for sharing your recipes so that other people may have the pleasure that we have had for so many years.
Lovefoodies says
Hi Muriel! Aren’t Welsh Cakes a wonderful thing! They bring back so many lovely memories for me, and I’m so happy to hear you are also passing on your recipe to your grandchildren.
Thanks very much for writing in and wishing you and your family a very lovely Christmas too!
Ada Briem says
How much baking powder should I use with all purpose flour instead of self raising flour?
Lovefoodies says
Hi Ada, I would suggest about 2 teaspoons of Baking powder and increase the salt to 1/2 a teaspoon. Hope that helps!
Liz says
What could I subsitute for self-rising flour?
lovefoodies says
Hi Liz,
For this recipe quantity, I would suggest using 2 1/2 teaspoons of baking powder and swap the Self raising flour for All purpose. You may taste a little hint of baking powder if you decide to swap the flour, so that is why I use self raising, to avoid any taste baking powder can often have. The Welsh Cakes will still be very nice, but it is something I want you to be aware of so you know, should you decide to swap the flour.
I hope this helps.
DebbieDel says
Thank you so much for this recipe. My Welsh grandmother made these deliscious cakes. She just called them Griddle Cakes. I cannot wait to try these!
lovefoodies says
Hi Debbie, I’m so glad you found the recipe! My grandmother also had a griddle, it was a round heavy cast iron one with a handle over the top, That’s how I always remember her making the Welsh Cakes!!
I hope this recipe will bring back many happy memories for you 🙂
Susan says
Questions about the recipe. I’m unfamiliar with “rubbing” in the margarine. How do you do that? Also, how do you substitute the baking powder in for the self rising flour? Just use regular flour and add baking powder? I figured I could google it, but I’d rather get it from the source. 🙂 These look wonderful!
lovefoodies says
Hi Susan, thanks for writing in. Firstly, for the baking powder, I would suggest using 2 1/2 teaspoons of it to All Purpose flour (sift it all together so it is well mixed). That ratio is a little lower than the ‘rule’ , but I often worry about the horrid taste you can sometimes get if you add too much!!
As for Rubbing in, I have a recipe for making pastry which uses the exact same technique. In this recipe, I made photos to show how to ‘rub in’, so I think you will find that helpful. The instructions you need to read are steps 3, 4 and 5 of the recipe. NOTE: where it says to add water, you would swap and add your egg and milk as per the Welsh Cake recipe. The liquid is what will finally bind the dough together of course, so it must go in toward the end. This is my pastry recipe with the photos, https://www.lovefoodies.com/how-to-make-shortcrust-pastry.html
I hope this helps and if you need any more help, please do shout up!
Mary
Jenny says
Oh my goodness. Thank you so much for sharing this recipe. My grandmother was also from Wales and always made these for us. Can’t wait to make them for my family.
lovefoodies says
Hi Jenny, I’m glad you found the recipe! I hope it will bring back lovely memories for you and your family enjoys them.
Thanks very much for your comments. It makes me very happy!!
Gloria says
Are they similar to singin’ hinnies? They seem to be about the same.
lovefoodies says
Hi Gloria,
yes indeed! Although Singin’ hinnies shouldn’t have any sugar in the recipe and Welsh Cakes have a little. But that seems to be the only difference, and of course the hinnies originate from the North of England!
Please enjoy!
rojhin taebi says
Wow! These look amazing 😀 thank you for the recipe >.<
lovefoodies says
You’re very welcome Rojhin, happy cooking!
Cat L says
These look wonderful. Are they about the same texture as a biscuit?
lovefoodies says
Hi Cat, Thank you. I would say these are slightly denser than a biscuit (do you mean American biscuits ?) If you are meaning biscuit as in cookie, then these have a texture a little like an English scone but denser and not crunchy. I guess you could say it was like a ‘flattened’ scone! I hope that helps!!
Cat L says
Yes, that answers my question. Thanks!
Dianne Haddley says
I have never heard of these before. They look and sound so delicious! I will make some for sure! Thanks
lovefoodies says
Hi Dianne, they are very Welsh, (my grandmother was Welsh) so these are traditional ‘cakes’ which of course you would find in most tea rooms in Wales, UK. Please do have a go, they’re quick and easy to make and best eaten warm with a little blob of butter and or jam on the tops! Happy cooking!
Boston789 says
These look fantastic! Thanks for sharing such a great recipe. 🙂
lovefoodies says
Thank you Marie! It certainly is a tried and tested good recipe from my late Welsh Grandmother, so I hope you will enjoy them with a nice cup of tea!
Boston789 says
🙂
Yvonne Petty says
I have just made these.first time in years.i was born & bred in wales & it was a weekly treat Just wish i had my Mothers & mams recipe . But these are as near as i can get .thank you