Traditional Welsh Cakes

Welsh cakes are amazing. They are almost a scone, but not as fluffy. They are made best using a skillet which helps to distribute the heat properly. They take a little longer to cook than pancakes (because they are thicker) and when they are done, they are best served coated with a think layer of sugar. Needless to say, these don’t really fit onto a diet plan, but completely worth the treat. I used the recipe from BBC Good food as a basis, but I’ve made a few adjustments to suit our house. 


  • 225g plain flour
  • 85g caster sugar
  • 100g butter , cut into small pieces
  • 50g mixed dried fruit
  • 1 egg , beaten
  • splash milk


  • Tip the flour and, sugar,  into a bowl.
  • Then, with your fingers, rub in the butteruntil crumbly.
  • Mix in the dried fruit.
  • 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.
  • 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. (I used a medium size drinking glass as a cutter)
  • 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.

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