Welsh Cakes

Welsh Cakes - An old family recipe, traditionally served warm, simply with a little butter on the tops! I grew up eating Welsh Cakes.

My Welsh grandmother would often make them using her very heavy cast iron griddle pan, and I would eat them as fast as she could make them, spreading some lovely Welsh butter on the top and simply enjoying them.

Table of Contents 📋 hide

1) What Are Welsh Cakes

2) Prep Time

3) Cook time

4) Serving size

5) Equipment

6) Ingredients

7) Top tip

8) Instructions

9) Top tip

10) Recipe Card

11) Welsh Cakes

12) English Afternoon Tea Ideas

What Are Welsh Cakes

The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone , a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.

If any of you celebrate St David's Day and are looking for some traditional Welsh recipes, these Welsh Cakes are perfect to make!

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I've managed to get the recipe for these via my cousin, who had the recipe from her mother, who in turn had it passed down from my 'Mam', or our Welsh Grandmother. Check out Mam's Bara Brith recipe too! It's a delicious Welsh fruit loaf.

So now, here it is! The famous and much loved recipe for Welsh Cakes!

Please enjoy them as much as all our family have done through the generations.

Recipe from 'Mam', Grandmother to many of our Lovefoodies recipes!

Prep Time

10 minutes

Cook time

3 minutes

Serving size

15 Approx

Equipment

You'll need a griddle pan, cast iron skillet or a frying pan to use on the stove top.

Ingredients

1 & ¾ cups or 225 g self raising flour
pinch of salt
½ cup or 100 g margarine
¼ cup or 50 g sugar
¼ cup or 50 g currants / raisins
1 egg
2 Tablespoons milk to mix.

Top tip

If you choose to use baking powder instead of Self Raising Flour, be careful not to add too much in case you taste the baking powder. I don't want you to spoil the delicious flavour of the Welsh Cakes!

Instructions

1. Mix flour and salt, rub in margarine, stir in sugar and currants.

2. Mix to a fairly stiff dough with the egg and milk.

3. Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 ½ inch cookie cutter)

Gather up the trimmings and re-roll to make more Welsh cakes.

4. Cook on a medium-hot greased griddle pan for about 3 minutes on each side.

Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold.

Top tip

Make sure your griddle/skillet/fry pan is well greased, and to tell if it has reached the correct temperature, sprinkle some water on it and if the water jumps about in balls, evaporating, then it's hot enough!

We'd love to hear from you and what you thought of our Welsch Cakes recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Yield: 15

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Welsh Cakes - An old family recipe, traditionally served warm, simply with a little butter on the tops!

Ingredients

1 ¾ cups or 225 g self raising flour
pinch of salt
½ cup or 100 g margarine
¼ cup or 50 g sugar
¼ cup or 50 g currants / raisins
1 egg
2 Tablespoons milk to mix.

Instructions

Mix flour and salt, rub in margarine, stir in sugar and currants.
Mix to a fairly stiff dough with the egg and milk.
Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 ½ inch cookie cutter) Gather up the trimmings and re roll to make more Welsh cakes.
Cook on a medium hot greased griddle pan for about 3 minutes on each side. Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold.

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Nutrition Information:

Yield: 15Serving Size: 15 Servings
Amount Per Serving:Calories: 138Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 13mgSodium: 194mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 2g

English Afternoon Tea Ideas

Here's a selection of delicious recipes you can make for an English Afternoon Tea

Coffee Walnut Sandwich Cake

Coffee Walnut Sandwich Cake.
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Easy Lemon and Poppyseed French Yogurt Cake

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Peanut Butter and Jelly Tiffin

Peanut Butter and Jelly Tiffin is a delicious American twist on the classic British Tiffin chocolate snack, made up of peanut butter, jelly, crushed cookies, chocolate and raisins. An easy no bake sweet chocolate bar recipe.

Strawberry and Lemon Loaf Cake

Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.

No Bake Lemon Blueberry Cheesecake

Mini Almond Pastries

Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.

Classic English Cherry Scones

Classic English Cherry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!

Mam's Bara Brith

Bara brith is a traditional Welsh tea bread flavored with tea, dried fruits and spices. Often served sliced with a spread of butter. Perfect as a tea time snack.

Sesame Brown Sugar French Palmier Cookies

Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!

Chocolate Eclairs

Cream Filled Chocolate or Caramel Eclairs, easy to make and great for a tea party!

Photo Credit:newbieinthekitchen.com

Easy Lemon Mousse

Easy lemon mousse recipe, a delicious creamy chilled dessert made with 3 basic ingredients, takes minutes to make and great for eating on it’s own or to use as a topping on cakes and trifles too!

Classic Victoria Sponge Cake

Classic Victoria Sponge Cake.
Easy recipe for how to make a classic Victoria sponge Cake, a popular British cake, traditionally eaten at afternoon tea.

Peach Pound Cake with Raspberry Swirl

Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.

Photo Credit:newbieinthekitchen.com

Lemon and Poppyseed Thins

Lemon and poppyseed thins are a very thin, crisp, buttery cookie, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.

Strawberries and Cream Cheesecake Hearts

Strawberries and Cream Cheesecake Hearts, a creamy no bake fruity cheesecake recipe using fresh strawberries in the filling and topping. A great dessert for Valentine's Day or a Summer party.

Strawberry and Lemon Angel Food Cake

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

Easy Vanilla Slices

Easy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.

Sausage and Red Onion Chutney Rolls

Sausage and Red Onion Chutney Rolls are so delicious! Easy to make, freezer friendly and great for snacks, lunchboxes and parties!

Spinach and Feta Galette

Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.

Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups. These are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!

Classic Lemon Tart, Tarte Au Citron

Classic Lemon Tart, Tarte Au Citron.
A delicious tangy lemon tart, made from scratch using buttery pastry and filled with a creamy rich fresh lemon filling

Easy English Tiffin

Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.

Traditional English Tea Loaf

Traditional English Tea Loaf
Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.

Coconut Tarts

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!

Classic English Scones

Classic English Scones.
Quick and Easy to make moist, light, and fluffy! Step by step instructions to make perfect scones. Serve for High Tea or Afternoon Tea

How to Make Orange or Clementine Curd

How To Make Orange Or Clementine Curd. Orange or clementine curd is a sweet, thick condiment, easy to make from scratch. Using just four ingredients, this recipe comes together quickly on your stovetop. Use it anything from scones for breakfast to desserts.

Classic English Rhubarb Scones

Classic English Rhubarb Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!

English Strawberry Scones

Classic English Strawberry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!

Photo Credit:newbieinthekitchen.com

Cheddar and Chive Egg Salad

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Smoked Salmon and Cream Cheese Afternoon Tea Sandwiches

Smoked Salmon and Cream Cheese Afternoon Tea Sandwiches. Smoked Salmon and Cream Cheese afternoon tea sandwiches are a dainty, finger food, made with thin layers of smoked salmon and cream cheese sandwiched between slices of soft buttered bread. Perfect for parties, High Teas, Afternoon teas and one of the Queen’s favorite sandwiches!

Egg and Cress Afternoon Tea Sandwiches

Egg and Cress Afternoon Tea Sandwiches. Egg and Cress afternoon tea sandwiches are a dainty, finger food, made with a creamy egg and cress filling sandwiched between slices of soft buttered bread. Perfect for parties, High Teas, Afternoon teas and one of the Queen’s favorite sandwiches!

Cucumber Afternoon Tea Sandwiches

Cucumber Afternoon Tea Sandwiches.
Cucumber afternoon tea sandwiches are a dainty, finger food, made with thin layers of sliced cucumber sandwiched between slices of soft buttered bread. Perfect for parties, High Teas, Afternoon teas and one of the Queen’s favorite sandwiches!

Share your thoughts

Mandi
says:

June 27th, 2016 at 11:21 pm

Oh wow I can’t believe I’ve came across this recipe. My nan use to make them a lot. I was given the recipe but got lost when we moved. She use to say it reminded her of home. I use to make them a lot when she passed away just so I can feel close her.
Carole
says:

June 25th, 2016 at 10:03 pm

I grew up eating Welsh Cakes and have made them often for my children (My grandpa’s name was Thomas Jones – hard to get more Welsh – not THAT Tom Jones). Never, ever heard of them served with butter. Hmmm.
1. Lovefoodies
  says:
  
  June 25th, 2016 at 10:16 pm
  
  Hi Carole, Thomas Jones is certainly very Welsh!! My surname is Evans.. again, so Welsh!
  My grandmother always gave us these warm from the griddle and she used Welsh salted butter. I don´t live in Wales Wales now so I just use regular slightly salted butter. You must try with the butter!!
  Have a super weekend!
  1. Pam
    says:
    
    November 27th, 2016 at 10:58 pm
    
    I Too am Welsh, was born there in the 1940’s…family names…Evans, Thomas, Williams and LLewllyn…Love the culture and have made these cakes for decades. Thanks for the recipe so that I can give it to my daughters..I usually just make it from memory..
    Happy Welsh cooking…..Have you tried Welsh tea bread???dried fruit soaked in strong tea overnight…Look it up it’s on here somewhere.
  2. Lovefoodies
    says:
    
    November 27th, 2016 at 11:03 pm
    
    Hi Pam, so glad you like the recipe!
    My surname is Evans.. Pretty Welsh!
    The tea bread, are you talking of bara brith? A slice of that with a spread of welsh salted butter would be perfect right now with a cup of tea!
Pam Gee
says:

June 6th, 2016 at 5:09 pm

I have made Welsh Cakes for many years and when we camped I had to make sure I had the ingredients to make them. So they were made, rolled out using a tin of something, then cooked over the open camp fire. The children were waiting to eat them as soon as they came off of the fire usually holding the butter dish and plate ready to pile them up for eating.
Sandy
says:

January 5th, 2016 at 10:12 pm

I too have a recipe from my grandmother who was from Kenfig Hill. When I visited there I bought a a all Welsh cookbook. The recipe it had added allspice…what a difference! But I can remember making them for my brother and I without it in a cast iron pan, we loved them. I have made sure each new generation has this heritage experience!
Muriel Howell
says:

December 23rd, 2015 at 12:27 pm

I have been making Welsh cakes for the past 60 years.in fact made them last week.I make the ones with raisins but I also make them split and spread jam on them,usually raspberry jam.I have made them for so long that now my great grand children come looking for them.
Thank you for sharing your recipes so that other people may have the pleasure that we have had for so many years.
1. Lovefoodies
  says:
  
  December 23rd, 2015 at 1:08 pm
  
  Hi Muriel! Aren’t Welsh Cakes a wonderful thing! They bring back so many lovely memories for me, and I’m so happy to hear you are also passing on your recipe to your grandchildren.
  Thanks very much for writing in and wishing you and your family a very lovely Christmas too!
Ada Briem
says:

November 16th, 2015 at 6:36 pm

How much baking powder should I use with all purpose flour instead of self raising flour?
1. Lovefoodies
  says:
  
  November 16th, 2015 at 6:55 pm
  
  Hi Ada, I would suggest about 2 teaspoons of Baking powder and increase the salt to 1/2 a teaspoon. Hope that helps!
Liz
says:

March 4th, 2015 at 12:03 am

What could I subsitute for self-rising flour?
1. lovefoodies
  says:
  
  March 4th, 2015 at 12:24 am
  
  Hi Liz,
  For this recipe quantity, I would suggest using 2 1/2 teaspoons of baking powder and swap the Self raising flour for All purpose. You may taste a little hint of baking powder if you decide to swap the flour, so that is why I use self raising, to avoid any taste baking powder can often have. The Welsh Cakes will still be very nice, but it is something I want you to be aware of so you know, should you decide to swap the flour.
  I hope this helps.
DebbieDel
says:

February 23rd, 2015 at 5:58 pm

Thank you so much for this recipe. My Welsh grandmother made these deliscious cakes. She just called them Griddle Cakes. I cannot wait to try these!
1. lovefoodies
  says:
  
  February 23rd, 2015 at 6:17 pm
  
  Hi Debbie, I’m so glad you found the recipe! My grandmother also had a griddle, it was a round heavy cast iron one with a handle over the top, That’s how I always remember her making the Welsh Cakes!!
  I hope this recipe will bring back many happy memories for you :)
Susan
says:

January 21st, 2015 at 8:47 pm

Questions about the recipe. I’m unfamiliar with “rubbing” in the margarine. How do you do that? Also, how do you substitute the baking powder in for the self rising flour? Just use regular flour and add baking powder? I figured I could google it, but I’d rather get it from the source. :) These look wonderful!
1. lovefoodies
  says:
  
  January 21st, 2015 at 9:15 pm
  
  Hi Susan, thanks for writing in. Firstly, for the baking powder, I would suggest using 2 1/2 teaspoons of it to All Purpose flour (sift it all together so it is well mixed). That ratio is a little lower than the ‘rule’ , but I often worry about the horrid taste you can sometimes get if you add too much!!
  As for Rubbing in, I have a recipe for making pastry which uses the exact same technique. In this recipe, I made photos to show how to ‘rub in’, so I think you will find that helpful. The instructions you need to read are steps 3, 4 and 5 of the recipe. NOTE: where it says to add water, you would swap and add your egg and milk as per the Welsh Cake recipe. The liquid is what will finally bind the dough together of course, so it must go in toward the end. This is my pastry recipe with the photos, https://lovefoodies.com/how-to-make-shortcrust-pastry.html
  I hope this helps and if you need any more help, please do shout up!
  Mary
Jenny
says:

January 10th, 2015 at 7:04 am

Oh my goodness. Thank you so much for sharing this recipe. My grandmother was also from Wales and always made these for us. Can’t wait to make them for my family.
1. lovefoodies
  says:
  
  January 10th, 2015 at 11:20 am
  
  Hi Jenny, I’m glad you found the recipe! I hope it will bring back lovely memories for you and your family enjoys them.
  Thanks very much for your comments. It makes me very happy!!
Gloria
says:

November 1st, 2014 at 1:58 am

Are they similar to singin’ hinnies? They seem to be about the same.
1. lovefoodies
  says:
  
  November 1st, 2014 at 10:10 am
  
  Hi Gloria,
  yes indeed! Although Singin’ hinnies shouldn’t have any sugar in the recipe and Welsh Cakes have a little. But that seems to be the only difference, and of course the hinnies originate from the North of England!
  Please enjoy!
rojhin taebi
says:

June 24th, 2014 at 5:53 pm

Wow! These look amazing :D thank you for the recipe >.<
1. lovefoodies
  says:
  
  June 24th, 2014 at 6:29 pm
  
  You’re very welcome Rojhin, happy cooking!
Cat L
says:

June 20th, 2014 at 8:04 pm

These look wonderful. Are they about the same texture as a biscuit?
1. lovefoodies
  says:
  
  June 20th, 2014 at 8:54 pm
  
  Hi Cat, Thank you. I would say these are slightly denser than a biscuit (do you mean American biscuits ?) If you are meaning biscuit as in cookie, then these have a texture a little like an English scone but denser and not crunchy. I guess you could say it was like a ‘flattened’ scone! I hope that helps!!
  1. Cat L
    says:
    
    June 20th, 2014 at 9:20 pm
    
    Yes, that answers my question. Thanks!
Dianne Haddley
says:

June 16th, 2014 at 11:45 pm

I have never heard of these before. They look and sound so delicious! I will make some for sure! Thanks
1. lovefoodies
  says:
  
  June 16th, 2014 at 11:55 pm
  
  Hi Dianne, they are very Welsh, (my grandmother was Welsh) so these are traditional ‘cakes’ which of course you would find in most tea rooms in Wales, UK. Please do have a go, they’re quick and easy to make and best eaten warm with a little blob of butter and or jam on the tops! Happy cooking!
Boston789
says:

May 28th, 2014 at 4:05 am

These look fantastic! Thanks for sharing such a great recipe. :)
1. lovefoodies
  says:
  
  May 28th, 2014 at 10:29 am
  
  Thank you Marie! It certainly is a tried and tested good recipe from my late Welsh Grandmother, so I hope you will enjoy them with a nice cup of tea!
  1. Boston789
    says:
    
    June 30th, 2014 at 6:14 am
    
    :)
  2. Yvonne Petty
    says:
    
    October 6th, 2018 at 3:51 pm
    
    I have just made these.first time in years.i was born & bred in wales & it was a weekly treat Just wish i had my Mothers & mams recipe . But these are as near as i can get .thank you