Welsh Cakes

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"A traditional Welsh treat, usually eaten unaccompanied by anything else. Though - some people split them and spread jam in the middle. I won't judge you if you do this... The traditional old-timey recipes call for half butter and half lard. I personally don't have a problem with lard (yum!), but use all butter if you must. Recipe from Good Food Magazine."

Original is 16 servings


  • Serving Size: 1 (32.7 g)
  • Calories 129.2
  • Total Fat - 6.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 22.9 mg
  • Sodium - 56.8 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 5.6 g
  • Protein - 2 g
  • Calcium - 17 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the flour, sugar, allspice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortbread pastry.

Step 2

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

Step 3

Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.


No special items needed.

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