Delia Smith Welsh Cakes Recipe for the Griddle

Welsh cakes are small, lightly spiced cakes from Wales, made with flour, butter, sugar and dried fruit, then cooked on a griddle rather than baked in an oven. This home-style version has a tender, crumbly middle and a golden surface, with clear griddle timings to help you cook each batch evenly.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (4 g) baking powder
½ teaspoon (1 g) ground mixed spice
⅛ teaspoon (about 0.75 g) fine salt
½ cup (113 g) cold unsalted butter, cut into small cubes
⅓ cup (65 g) granulated or caster sugar
½ cup (75 g) currants
1 large egg (about 50 g without the shell), lightly beaten
1–2 tablespoons (15–30 ml) milk, as needed
1 tablespoon (12 g) granulated sugar, for sprinkling after cooking, optional

Instructions

Prepare the dry ingredients. Put the flour, baking powder, mixed spice and salt in a large bowl and whisk them together so the raising agent and seasoning are evenly distributed. Measure the butter and sugar and set out the currants and beaten egg. A wide, shallow bowl makes rubbing in the butter easier.
Rub in the butter. Add the cold butter cubes to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs, with no large pieces of butter remaining. Work lightly rather than squeezing the mixture into a paste; keeping the butter cool helps the cakes stay tender.
Add the sugar and currants. Stir in the sugar and currants until they are spread throughout the crumbs. Make a well in the middle, pour in the beaten egg and mix with a fork or a blunt knife. Bring the dough together with your hands, adding milk a teaspoon at a time only if dry patches remain. The dough should hold together when pressed but should not feel wet or sticky. You may not need all the milk.
Roll and cut the cakes. Lightly flour the work surface and turn out the dough. Press it together gently, then roll it to about ¼ inch (6 mm) thick. Use a 2½- to 3-inch (6–7.5 cm) round cutter to cut 12 cakes, re-rolling the scraps once or twice. Avoid adding a lot of extra flour during rolling, since too much can make the finished cakes dry. Gather the dough scraps gently instead of kneading them repeatedly.
Heat the griddle. Warm a heavy, flat griddle, cast-iron pan or large skillet over low to medium-low heat. It should be hot enough to brown the cakes gradually, not so hot that the outside darkens before the middle cooks. A little test with a dough scrap is useful: it should take a few minutes to color rather than turning dark immediately. Grease the surface very lightly with butter or neutral oil, then wipe away any excess.
Cook in batches. Arrange the cakes in a single layer with space between them. Cook for about 3 minutes on the first side, until the underside is golden and the cake releases easily, then turn and cook for about 3 minutes on the other side. Depending on your pan, make three batches of four cakes, for approximately 18 minutes of cooking overall. Lower the heat if the surfaces brown too quickly; raise it slightly if the cakes remain pale after several minutes.
Check that they are cooked through. The cakes should be golden on both sides and feel set rather than doughy in the center. Because this recipe contains egg, the USDA FSIS safe minimum for an egg dish is 160°F (71°C); check a representative cake by inserting an instant-read thermometer sideways into its center. If it has not reached that temperature, cook the batch a little longer over gentle heat, turning as needed so the outsides do not scorch.
Finish and serve. Transfer the cooked cakes to a wire rack or plate. While warm, sprinkle them with the optional sugar. Serve warm or at room temperature. Let the griddle return to a steady temperature between batches if it has cooled, and wipe away any butter or crumbs that begin to burn.

Tips

Keep the dough soft, not sticky. Egg size and flour absorption vary, so add the milk gradually. If the dough cracks and will not come together, add a little more milk; if it sticks heavily to your hands or rolling pin, dust the work surface lightly with flour rather than mixing in a large amount.
Use gentle heat. Welsh cakes need enough time for the center to cook before the outside becomes too dark. A heavy cast-iron pan holds heat well, but it may need a lower setting than a thin skillet. Adjust the burner between batches if the pan keeps getting hotter.
Handle the dough sparingly. Rub the butter in with your fingertips and stop mixing as soon as the dough comes together. Too much kneading develops the flour and can make the cakes firm. If the dough feels warm or greasy while you cut it, cover it and chill it for 10 minutes before continuing; that optional pause adds 10 minutes to the total time.
Choose a suitable dried fruit. Currants are traditional and small enough to distribute well. Raisins can be used, but chop larger ones so they do not tear the dough or protrude and scorch on the pan. If your currants are unusually dry, soak them briefly in warm water, drain them very thoroughly and pat them dry before adding.

Serving Suggestions

Welsh cakes are especially good warm, when the edges are lightly crisp and the currants are soft. A simple dusting of sugar is enough, but you can also split a warm cake and add a small amount of butter. Serve them with tea or coffee as an afternoon snack, or arrange them on a plate for a casual breakfast or bake sale. They are sturdy enough to pack once completely cool, making them convenient for a lunchbox or picnic.

For a dessert-style serving, offer the cakes with thick cream, plain yogurt or a spoonful of fruit compote. Keep extra toppings on the side rather than spreading them over every cake in advance; this preserves the griddled surface and lets each person choose. If serving a group, cook the cakes ahead and rewarm them briefly in a dry pan just before bringing them to the table.

Variations

Use raisins or sultanas: Replace the currants with the same weight of raisins or sultanas. Chop large raisins into smaller pieces. These fruits are sweeter and juicier than currants, so the cakes may taste a little less delicate and the dough can feel slightly softer.

Adjust the spice: Mixed spice gives a rounded, warm flavor. If it is hard to find, use ¼ teaspoon (about 0.5 g) ground cinnamon and ¼ teaspoon (about 0.5 g) ground nutmeg instead. This substitute is close in spirit but has a simpler, more cinnamon-forward flavor. You can also leave out the spice for a plainer cake, or add a small pinch of ground ginger.

Add citrus zest: Finely grate 1 teaspoon (about 2 g) of lemon or orange zest into the sugar before mixing it with the currants. The citrus gives a fresh aroma without changing the dough much. Avoid adding juice, which changes the moisture balance and can make the dough harder to roll.

Make them without currants: Omit the dried fruit for a plain griddle cake, or replace it with ½ cup (about 70 g) of finely chopped dates. Dates make the cakes sweeter and softer, and their sugars can brown quickly, so keep the heat low and watch the first batch carefully.

Storage and Reheating

Cool the Welsh cakes on a rack, then refrigerate them in an airtight container within 2 hours of cooking. They keep well for 3–4 days in the refrigerator. A sealed container helps prevent them from drying out, though a little loss of crispness is normal after chilling. If stacking them, place a piece of parchment between layers so the surfaces do not stick together.

For longer storage, freeze the completely cooled cakes in a freezer-safe container or bag for up to 2 months for best quality. Separate layers with parchment, and thaw the number you need in the refrigerator or at room temperature. Reheat refrigerated or thawed cakes in a dry skillet over low heat for about 1–2 minutes per side, or warm them in a low oven until heated through. Avoid high heat, which can burn the sugar and dry the centers. Reheat only the portions you plan to serve.

Frequently Asked Questions

Are Welsh cakes baked or fried?

They are cooked on a hot, flat griddle or skillet, not baked in an oven and not deep-fried. The pan is greased only very lightly, so the cakes cook more like griddle breads than doughnuts. A heavy pan and steady low-to-medium-low heat help them brown evenly while the centers cook.

Can I make the dough ahead?

For the best texture, mix, roll and cook the dough soon after preparing it. If you need to pause, cover the dough and refrigerate it for up to a few hours; let it sit briefly until it is pliable enough to roll. Chilling firms the butter, but very cold dough can crack, so avoid trying to roll it straight from the refrigerator.

Why are my Welsh cakes dark outside but raw in the middle?

The griddle is probably too hot, or the cakes may have been rolled thicker than about ¼ inch (6 mm). Lower the heat and give each side more time, checking the center as directed in the cooking step. If the pan is very thin, it may have hot spots; move the cakes around or cook fewer at a time to give yourself better control.

Can I use self-rising flour instead?

Yes. Use 2 cups (250 g) self-rising flour in place of the all-purpose flour and baking powder, and leave out the 1 teaspoon of baking powder. Keep the salt and mixed spice. Different self-rising flours can vary slightly in how much they rise, but the cakes should still be tender and easy to cook on the griddle.

Can I make Welsh cakes without a round cutter?

Yes. Cut the dough into squares or use the rim of a clean drinking glass as a cutter. Keep the pieces a similar size and thickness so they cook at the same rate. A glass rim can press the edges closed, so flour it lightly and press straight down rather than twisting as you cut.

What is the best pan for Welsh cakes?

A traditional flat griddle is convenient, but a cast-iron skillet or heavy, flat-bottomed frying pan works well too. Choose a pan large enough to leave a little space around each cake. If the pan has a curved base or uneven heat, cook in smaller batches and turn the cakes when their undersides are golden and release without force.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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