How to Make Delicious Welsh Cakes

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Welsh Cakes or Griddle Cakes are so easy to make regardless of your skill level, a beginner bakers dream! With ingredients you likely already have in the house, these sweet little bakes go from mixing bowl to plate within 30 minutes. They are an odd little delight! Not quite a Scone and not Quite a Pancake, they linger somewhere in-between, with a tender melt in the mouth texture, you’ll want to make them time and time again.

What are Welsh Cakes?

Welsh Cakes can be described as a sweet bread, and have been popular in Wales since the early 19th Century. We have Welsh Housewives to thank for these culinary treats. Their ingenuity in making use of cupboard staples while keeping costs low brought about the creation of the Welsh Cake. Made with simple Pantry items such as Sugar, Milk, Flour and Butter these pocket size bakes became a Welsh Family Favourite.

Wales was once the largest Coal producing nation on earth! and for a long time the main source of work in Wales was Coal mining. Back breaking, arduous work, a Coal miners lunch would often include a Welsh cake, a welcome respite treat after a morning working down the mines.

What You’ll Need to Make Welsh Cakes

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Mixing Bowl

Rolling Pin

Pastry Cutter

Hand Mixer

Skillet Pan

How to Make Welsh Cakes

(Full instructions on the main recipe at the end)

Ingredients

  • Self-Raising Flour
  • Salt
  • Baking Powder
  • Butter or Margarine
  • Caster Sugar
  • Currants
  • Egg
  • Milk

Method

  • Mix the Flour, Salt, Sugar and Baking powder together.
  • Rub in the margarine or butter
  • Add the egg and milk
  • Stir until you have a thick dough
  • Stir the raisins into the dough
  • Tip the dough onto a floured surface, roll out.
  • With a pastry cutter, stamp out rounds (or in my case flowers)
  • Grease a griddle/Skillet pan, place over a medium heat
  • Cook the cakes 3-4 minutes each side
  • Leave to cool then sprinkle with sugar

Top Tips for a Successful batch!

  • If you don’t have Currants, use Raisins or any other dried fruit, if the fruits are too large chop them up a little.
  • If you want your Welsh Cakes a little chunkier, that’s fine, just make sure the rolled dough depth does not exceed 1/2 inch, deeper than this will result in the cakes cooking on the outside much quicker than the inside.
  • While cooking the cakes keep the heat low to prevent burning, 3-4 minutes on each side should be sufficient
  • A lot of the sweetness comes from the sugar sprinkling at the end-so don’t skip this part

What to Serve with Welsh Cakes

  • Serve with a Cup of tea
  • Split and spread with Jam and Cream
  • Drizzle with Honey
  • Warm from the Oven with Chocolate spread-particular favourite of mine!

How to store Welsh Cakes

Pop them in an airtight container at room temperature, use within 3 days

Can you Freeze Welsh Cakes?

Absolutely! There are two ways of doing it

  • Uncooked – Prepare and cut your Welsh Cakes, wrap in cling Wrap, pop in a freezer bag for upto 3 months. Thaw before cooking.
  • Cooked-Allow to cool, wrap with cling film, pop in a freezer bag for up to 3 months. Thaw and serve

Did you make this recipe? I would love to know what you think, please leave a rating and a comment below. Did you take a picture? Great! Tag me on Instagram, I love to share your creations on my stories

Do you love a tea time treat? Check out this delicious recipes

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Blueberry Muffins

Jam Drop Biscuits

Blackcurrant Brandy Snap boats

Raisin Griddle Cakes ( Welsh Cake)

Easy Raisin Griddle cakes (Welsh cakes) Pan to plate in a matter of minutes. A delicious budget friendly cake
Prep Time15 mins
Cook Time8 mins
Course: Dessert
Servings: 12

Ingredients

  • 225 g Self-Raising Flour
  • 1 pinch Salt
  • 1 tsp Baking Powder
  • 100 g Butter or Margarine
  • 50 g Caster Sugar
  • 50 g Currants
  • 1 egg (beaten)
  • 2 tbsp Milk

Instructions

  • In a large bowl mix the Flour, Salt, Sugar and Baking powder together.
  • Rub in the margarine or butter
  • Add the beaten egg and milk
  • Stir until you have a thick dough
  • Stir the raisins into the dough
  • Tip the dough onto a floured surface, roll out until around 1/4 inch thick
  • With a pastry cutter, stamp out rounds (or in my case flowers)
  • Grease a griddle pan with a little butter, place over a medium heat
  • Cook the cakes 3-4 minutes each side
  • Once cooked, leave to cool then sprinkle with sugar

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