A classic Welsh cake recipe from South-West Wales. These griddle-cakes are best cooked on a heavy bakestone or hanging griddle, which gives a traditional texture and flavour you won’t get with a thin pan. Using authentic cookware makes a noticeable difference — it’s a simple way to bring a bit of culinary history into your kitchen.
Ingredients
Metric Weights
- 225g plain flour
- 1 tsp baking powder
- 50g butter, diced
- 50g lard, diced
- 75g sugar (plus extra for dusting)
- 50g currants
- 1 egg, beaten
- 3 tablespoons milk
Imperial Weights
- 8oz plain flour
- 1 tsp baking powder
- 2oz butter, diced
- 2oz lard, diced
- 2½ oz sugar (plus extra for dusting)
- 2oz currants
- 1 egg, beaten
- 3 tablespoons milk
Optional – serve warm with a sprinkle of sugar, a dusting of cinnamon, a spread of homemade jam, or a drizzle of runny honey.
Method
Sift the flour and baking powder into a mixing bowl. Add the diced butter and lard and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Stir in the sugar and currants with a wooden spoon. Add the beaten egg and enough milk to form a firm dough — it should be stiff enough to roll out. If the dough feels too wet, add a little extra flour. Flour your hands, gather the dough and knead it briefly until smooth and silky.
On a lightly floured surface, roll the dough to about 5mm (1/4 inch) thickness. Cut out rounds roughly 8cm (3 inches) across using a pastry cutter or a fluted cutter for a traditional edge. You can bake them immediately or store the rounds in an airtight container in the refrigerator and bake the following day.
Heat a greased bakestone or heavy griddle over medium-high heat and add a little butter to prevent sticking. Cook the cakes for about two to three minutes on each side, or until golden brown and cooked through. Transfer to a plate, sprinkle with extra sugar and serve warm.
Notes: Preparing the dough ahead makes serving quick and easy. Cut the rounds and refrigerate them in an airtight container overnight; then simply griddle for a few minutes when you’re ready. Because they cook fast, Welsh cakes are perfect for serving piping hot to hungry family and guests.
Enjoy these traditional Welsh griddle-cakes warm, straight from the griddle.