Welsh cakes
- Lulu Grimes
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Makes 16
Easy
Prep: 10 mins
Cook: 6 mins
A star rating of 4.7 out of 5.173 ratingsRate
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Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Easily doubled
Easily halved
Freezable
Nut-free
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Welsh rarebit muffins
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Lulu's tips for the perfect Welsh cakes:
- I like to cook the Welsh cakes over a gentle to medium heat so they colour evenly without burning. It takes a little longer, but it gives them a beautifully golden crust and a soft, fluffy centre. It also ensures they are cooked through rather than just well done on the edges.
- If you like a little extra flavour, I sometimes add a pinch more mixed spice or even a touch of cinnamon to the dough for a warmer, spiced finish. You can also swap the currants for sultanas, dried cranberries or even chocolate chips
- Welsh cakes are delicious served warm straight from the pan, but I also enjoy them sprinkled with a little caster sugar or spread with butter and jam for a teatime treat. For a zingy version, try topping them with lemon curd, instead.
Ingredients
Nutrition
Units:
MetricUS
-
225g plain flour
-
85g caster sugar
-
½ tsp mixed spice
-
½ tsp baking powder
-
50g butter
cut into small pieces
-
50g lard
cut into small pieces, plus extra for frying
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50g currant
-
1 egg
beaten
-
splash milk
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Nutrition: per cake
-
kcal140
-
fat6g
-
saturates1g
-
carbs18g
-
sugars7g
-
fibre0.6g
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protein2g
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salt0.13g
low
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Method
-
step 1
Tip the flour, sugar, mixed spice, 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 shortcrust pastry.
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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. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, March 2008
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A star rating of 4.7 out of 5.173 ratings
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