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
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
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!
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 Welsch Cakes recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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- 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.
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Serving Size:15 Servings
Amount Per Serving: Calories: 138 Total Fat: 6g Saturated Fat: 1g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 13mg Sodium: 194mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 2g