Welsh Cakes

Soft, buttery and filled with tasty sultanas, Welsh Cakes are delicious especially when enjoyed with a hot drink and your feet up! 

What are Welsh Cakes?

Welsh Cakes are a traditional tea time treat in Wales. They have been made for centuries and still popular today. I’m sure each family has their own recipe, but all welsh cakes include dried fruit and mixed spice and are cooked on a griddle pan.

Welsh Cakes can be served warm or cold and are sometimes sprinkled with sugar or spread with butter. How do you eat yours?

My version of a Welsh classic 

This recipe is an adaptation of Mary Berry’s recipe. For my Welsh Cakes, I like to use sultanas rather than the more traditional currants. I find currants a bit dry and much prefer plump sultanas. You can use sultanas, currants or even raisins in yours. 

I like to eat these Welsh Cakes straight from the pan with a smear of butter. If I’m eating them cold then I prefer to eat them as they are. A popular way of serving them is to scatter them with caster sugar. If you would like to do this, I would wait for them to cool down slightly. 

Welsh Cake tips 

Welsh Cakes are wonderfully simple, but can take a little bit of practice! When making the dough, you want to add enough milk to combine all of the flour. Try not to add too much or you will get a sticky dough.

This isn’t the end of the world, just make sure you flour the surface and your rolling pin really well so the dough doesn’t get stuck. 

The cooking is where the practice comes into place. I like to cook them on a low to medium heat. I also like to use how they look as a guide rather than timings. You don’t want to cook them at too low of a temperature or else they will take ages to get any sort of colour on them.

On the other hand you don’t want to cook them on a too high heat because they will colour on the outside and not be cooked in the middle. You will burn one or two along the way to Welsh Cake perfection, but don’t worry that happens to the best of us! 

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Welsh Cakes

Soft, buttery and filled with tasty sultanas, Welsh Cakes are delicious especially when enjoyed with a hot drink and your feet up! 

Course Snack

Cuisine British

Keyword Welsh, Sultanas

Prep Time 30 minutes

Cook Time 20 minutes

Servings 32

Calories 105 kcal

Author Adapted from Mary Berry

Ingredients

• 350 g self raising flour plus extra for dusting
• 2 tsp baking powder
• 175 g margarine
• 115 g caster sugar
• 100 g sultanas
• ½ tsp mixed spice
• 1 large egg
• 3 tbsp milk
• Spray oil

Instructions

1. Add the flour and baking powder into a bowl and rub in the margarine with your fingertips until it resembles fine breadcrumbs

   

2. Add the caster sugar, sultanas and mixed spice

   
3. Beat the egg and milk together and then add to the mixture. Mix to form firm dough adding a little more milk if needed
   
4. Lightly flour your surface and roll out the dough to a thickness of approximately 5mm
   

5. Cut them out using a round cutter. Gather up the off cuts and roll out the dough until it is all used

   

6. Heat a frying pan on a low heat and spray with oil. Cook the Welsh Cakes on a low heat for approximately 3 minutes on each side until golden brown

   
7. Cool on a wire rack

Recipe Notes

I used a 6cm cutter. 

Store in an airtight container for up to 7 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts

Welsh Cakes

Amount Per Serving

Calories 105 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 55mg2%

Potassium 72mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 205IU4%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.