A Taste of Wales‎ > ‎


A favorite of ours, welshcakes are gorgeous eaten warm, just after cooking !  But they do keep well, if you can bear not to eat them.  There are lots of variations  to the recipe - many say that welshcakes should be made with lard - that does work well, although we prefer the recipe below:


8 oz (225 g) self-raising flour

 4 oz (110 g) butter (or margarine if you prefer)

 3 oz (75 g) sultanas or raisins 

 3 oz (75 g) caster sugar

 1 small egg

 ½ teaspoon mixed spice


To make your welshcakes you ideally need the traditional heavy, flat, iron griddle.  If you don't have a gridle,  a good solid heavy frying pan, with a flat base, will do.

  • First, sift the dry ingredients together, then rub in the butter as you would if you were making pastry.  
  • Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. 
  • Next beat the egg lightly and add it to the mixture.  Mix to a dough - if the mixture seems a little too dry, add just a spot of milk. 
  • Now transfer the dough on to a lightly floured working surface and roll it out to about ¼ inch (5 mm) thick. 
  • Then, using a 2½-inch (6.5 cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used.
  • Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. 
  • Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side, until lightly browned & crisp on the outside. 
  • Tip: If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside. 

Once cooked, and whilst they are still warm, sprinkle them with sugar.

Welshcakes are gorgeous server warm - and for added luxury, spread with welsh butter - perfect !