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.
What Are Welsh Cakes
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.
If any of you celebrate St David's Day and are looking for some traditional Welsh recipes, these Welsh Cakes are perfect to make!
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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. Check out Mam's Bara Brith recipe too! It's a delicious Welsh fruit loaf.
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
Serving size
15 Approx
Equipment
You'll need a griddle pan, cast iron skillet or a frying pan to use on the stove top.
Ingredients
1 & ¾ cups or 225 g self raising flour
pinch of salt
½ cup or 100 g margarine
¼ cup or 50 g sugar
¼ cup or 50 g currants / raisins
1 egg
2 Tablespoons milk to mix.
Top tip
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 ½ 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.
Top tip
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!
Recipe Card
Welsh Cakes
Welsh Cakes - An old family recipe, traditionally served warm, simply with a little butter on the tops!
Ingredients
- 1 ¾ cups or 225 g self raising flour
- pinch of salt
- ½ cup or 100 g margarine
- ¼ cup or 50 g sugar
- ¼ cup or 50 g currants / raisins
- 1 egg
- 2 Tablespoons milk to mix.
Instructions
- 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 ½ 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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Nutrition Information:
Yield: 15 Serving Size: 15 ServingsAmount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 13mgSodium: 194mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 2g
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Cucumber Afternoon Tea Sandwiches.
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Ruth W
says:Mmmm, just came across this while searching for something to take with us on our forthcoming camping trip. Could I ask you please how long they will stay reasonably fresh? We’re away for four days.
Lovefoodies
says:Hi Ruth, I find these are best for up to 2 days, however, you can warm them through and that will bring them back to life again. (Such as pop them on a skillet for a minute of two). You can also wrap them tightly in plastic wrap and a sealed bag to help three last a little longer.
They will also freeze well if you wanted to make ahead and then take them with you frozen. That will extend the life too.
Hope that helps and enjoy your trip!
Peter Scott
says:A wonderful recipe. I have made bakestones for over 40 years using my grandmothers bakestone. Small batches are nowhere near enough fir the demands of my (English) children and stepchildren so small batch cooking mixed by hand is a no no. Luckily my wife bought a Kenwood Chef food processor and now large batch cooking is prepared in minutes! Traditional bakestone on the bbq and you get more brownie points than you can carry! If you havent tried them you are missing a wonderful treat however we never have them with butter or straight off the griddle. I cool them the put them in a tin for a couple of days to completely dry as my nan did and hey presto the perfect accompaniment for a cup of tea ot two!
Mary
says:Hi I just want to say the welsh cake recipe is awesome. I substituted milk with condensed milk as it was staring at me. Should have reduced sugar😃. I am Asian and it doesn’t matter how we refer to different flours as long as it is understood. Great site. So happy I dropped by. A blessed Easter to all.
Mary
says:Got up early this morning and added a bit more flour to the remaining dough as it was suweeet due to my adding condensed milk instead of following your recipe😂. I rolled it out and cut into triangles. It was so good. Tasted more like scones. Awesome. Next time instead of cinnamon must try lemon juice and zest. I don’t have an oven so stovetop recipes are the ones I look for. So glad to have found your site
Jessica B
says:Hi!
American from Michigan. I stumbled upon your recipe and hope to try it soon. May I ask what “Mixed Spice” is that I’ve seen many of you mention?
Thank you!
Lovefoodies
says:Hi Jessica, mixed spice is a blend of sweet spices. The predominant flavor in it is cinnamon. For our US friends, the closest is pumpkin spice. If you can’t get hold of that you can add a pinch of cinnamon and that will work too!
Clare.
says:Thanks for the recipe. I’m going to make these for St David’s day. This is just like my grandmother’s (Mamgu’s) Welsh cake recipe. She was born in the 1890s in Cardiganshire – a very rural part of Wales – and she was a superb cook. Just like this recipe she didn’t add spice, just a few currants, and they were eaten warm just as they came off the baking stone – I don’t think she even sprinkled on any extra sugar. So I’m wondering if the Welsh cakes recipe varies from one part of Wales to another – just like the language does.
Lovefoodies
says:Hi Clare, love hearing your story of your grandma. I’m sure the recipes will vary from region to region in Wales. My grandmother was from Pembrokeshire, so not that far from yours, so maybe that’s why the recipe is closer to what you remember?
Have a lovely weekend and thanks for writing in!
Sophiecakes
says:Far from the best welsh cake recipe I’ve ever done but was ok.
How can you not include mixed spice? Or any kind of spice?
Also I like to soak the fruit in milk for a few hours.
Melisa Hansen-Giles
says:I don’t consider them Welsh cakes without lots of nutmeg or mixed spice. I just think she forgot to mention it in her recipe.
Simone reeves
says:I just made mine with cinnamon and mixed spice bloody lovely cut in half with butter yummy 😋
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
Fiona
says:Hi Barbara, how much cinnamon was in ur families recipe??? And are the other ingredient quantities all the same??? I lug cinnamon so wen to give it a try?
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.