Although readily available in UK supermarkets, I had forgotten how good Welsh cakes taste.  Recently I found a traditional recipe, given to my grandmother from her Welsh neighbour 10 – 15 years ago. Everytime we visited, Ivy would come around with an ice-cream tub full of them.  I can still remember that smell.

I have bought it up to date, as the recipe mentions lard and lighting a fire to heat the skillet and now allowing the fire to be ‘too sharp’ – as I say, I’ve updated for a modern day kitchen!

Welsh cakes are traditional in Wales.  Originally from a long standing recipe for flat bread cooked over a griddle, it was then modified to what we have today with the addition of fat, sugar and dried fruit.  The cakes are also known as bakestones within Wales, as they were traditionally cooked on a bakestone, cast iron griddle or even on an open fire.

Although Welsh cakes have a similar texture to that of scones, they are not however served with any accompaniments or split with jam and cream.  Sometimes they are buttered.

A delicious little cake, flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat with an afternoon cup of tea.

I would describe the texture as crumbly and buttery, scone like with a coating of sugar and dried fruit inside.

welsh cakes
Welsh cakes
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A quick and easy 4 stage recipe to create the lovely tea-time treat of Welsh cakes - scone like, butter texture with dried fruit. Best served warm.
Servings
12
Prep Time
30min
Cook Time
10min
Servings
12
Prep Time
30min
Cook Time
10min
welsh cakes
Welsh cakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A quick and easy 4 stage recipe to create the lovely tea-time treat of Welsh cakes - scone like, butter texture with dried fruit. Best served warm.
Servings
12
Prep Time
30min
Cook Time
10min
Servings
12
Prep Time
30min
Cook Time
10min
Ingredients
Servings:
Units:
Instructions
  1. Allow the butter to soften, when cube it and add to the flour. Rub through your fingers, until the mixture resembles breadcrumbs. Now add sugar, sultanas and egg. Mix to combine so that a ball of dough is formed. If too dry, add a splash of milk
  2. Roll out to a depth a 5mm thick (or approx pound coin). With a cutter, mark out the rounds 7.5cm - 10cm. You should get about 10 - 12.
  3. Using a crepe pan or griddle, wipe butter around the pan, wiping away the excess. Heat on a low to medium power and allow the pan to heat well, before putting the dough on. Depending on the size of your pan, put 2 - 3 welsh cakes on and cook for 2 - 3 minutes until golden brown (not allowing to catch). Flip over and cook for a further 2 minutes.
  4. Take off and put on a plate. While warm, sprinkle with sugar. Repeat with the remainder of welsh cakes. Best served warm.
Recipe Notes

Keep in an airtight container, once cooled.  Some traditional recipes also add mixed spice.  Personally, I prefer this recipe, although the mixed spice does add a nice twist to the welsh cakes.

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