Kate Humble Welsh Cake Recipe: Traditional Griddle Cakes

Welsh cakes are small, lightly spiced griddle cakes from Wales, made with flour, butter, sugar, currants, and egg. For anyone searching for a Kate Humble Welsh cake recipe, this is a clear traditional-style home version, not a claim to reproduce a specific published recipe; it cooks quickly on a griddle and is lovely warm with a little sugar on top.

Ingredients

2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
1 teaspoon (4 g) baking powder
¼ teaspoon fine salt (about 1.5 g)
1 teaspoon (2 g) mixed spice; see the substitution note below if you cannot find it
½ cup (113 g) cold unsalted butter, cut into small cubes
2 tablespoons (28 g) cold lard; for an all-butter version, use another 2 tablespoons (28 g) butter
⅓ cup (67 g) granulated or superfine sugar, plus 1 tablespoon (12 g) for finishing
½ cup (75 g) currants
1 large egg (about 50 g without the shell)
1 tablespoon (15 ml) milk, plus up to 1 additional tablespoon (15 ml) if needed
A little neutral oil or softened butter for the griddle, only if the cooking surface needs it

Instructions

Combine the dry ingredients. In a wide mixing bowl, whisk together the flour, baking powder, salt, and mixed spice. Breaking up any small lumps now helps distribute the raising agent and spice evenly, so the cakes bake at a similar rate. Measure the sugar and currants separately for the next step.
Rub in the fats. Add the cold butter and lard to the flour. Use your fingertips to rub them in until the mixture looks like fine breadcrumbs, with a few small, flattened pieces of fat still visible. Work lightly and stop before the mixture turns greasy. Those small pieces help make the finished cakes tender rather than bready.
Add the sugar and currants. Stir in the ⅓ cup sugar and currants. If the currants are stuck together, separate them with your fingers before adding them; a clump can make the dough difficult to roll and can leave some cakes with very little fruit. Keep the extra tablespoon of sugar aside for serving.
Bring the dough together. Beat the egg with 1 tablespoon of milk, pour it into the bowl, and mix with a fork or your hands until the flour forms a soft dough. Add the remaining milk a teaspoon at a time only if dry crumbs remain. The dough should hold together when pressed but should not feel sticky or wet. Flour absorbs liquid differently, so avoid adding the full extra tablespoon automatically.
Chill briefly. Press the dough into a flat disc, wrap or cover it, and refrigerate for 20 minutes. This short rest firms the fat and makes the dough easier to roll without excess flour. It is not a long fermentation; keep the dough covered so the surface does not dry out while it chills.
Roll and cut. Lightly flour the work surface and rolling pin. Roll the dough to about ¼ inch (6 mm) thick, turning it once or twice and using only enough flour to prevent sticking. Cut rounds with a 2½-inch (6 cm) cutter, bringing scraps together gently to cut more. Press scraps together rather than kneading them, which can make later cakes tougher. You should get about 12 cakes, depending on the cutter and how efficiently the scraps are used.
Heat the griddle. Set a heavy cast-iron griddle or broad, heavy skillet over medium-low heat for about 5 minutes. Aim for a surface around 325–350°F (160–175°C) if you have a griddle thermometer. Brush on a very thin film of oil or butter only if the surface is not well seasoned; Welsh cakes are usually cooked on a nearly dry surface. The first cake is a useful temperature check: if it darkens in under a minute, lower the heat.
Cook in batches. Place the cakes on the hot surface with space between them. Cook for about 2–3 minutes on the first side, until the underside is golden brown and the edges look set, then turn and cook for another 2–3 minutes. Adjust the heat as needed and avoid pressing down on the cakes. Cook until the centers reach 160°F (71°C) on an instant-read food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes. A thin-tip thermometer inserted into the side toward the center is easiest to use. Transfer cooked cakes to a rack and repeat with the remaining rounds; allow about 18 minutes for cooking the batches after the griddle has heated.
Finish and serve. While the cakes are warm, sprinkle them lightly with the reserved sugar. They are ready to eat warm, but they can also cool on the rack. A rack prevents trapped steam from softening the bottoms; if you stack them while hot, expect a softer surface.

Tips

Keep the dough cool and handle it gently. Warm fat can make the dough greasy and hard to cut, while too much kneading develops the flour and produces firm cakes. If the dough becomes soft as you work, cover it and chill it for another 10 minutes before rolling. Dust the counter sparingly rather than working extra flour into the dough.
Use mixed spice or a sensible substitute. British mixed spice is a ready-made blend that commonly includes cinnamon, coriander, nutmeg, and other warm spices. If it is unavailable, use ½ teaspoon cinnamon plus a small pinch each of nutmeg and allspice. The substitute gives a similar warm aroma but may taste more cinnamon-forward; it will not be an exact blend.
Control the heat before changing the recipe. A griddle that is too hot browns the outside before the center cooks through, while a cool one can leave cakes pale and dry. Lower the burner if the first side becomes dark very quickly; raise it slightly if the cakes take much longer than 3 minutes to color. Cast iron holds heat, so make small adjustments and give it a moment to respond.
Choose the fat to suit your preference. Butter and lard together give a traditional-style tender crumb and a slightly less buttery flavor than using butter alone. All butter works well and keeps the ingredient list simple, though the cakes can be a little richer and may soften more quickly in a warm room. Keep whichever fat you use cold when rubbing it into the flour.

Serving Suggestions

Serve Welsh cakes warm from the griddle with the light sugar coating, alongside tea or coffee. They are often enjoyed plain because the currants and spice provide plenty of flavor, but a small pat of butter on a warm cake melts into the crumb. For a more substantial snack, offer them with jam, honey, or a spoonful of thick cream at the table so each person can add what they like.

For a simple afternoon tea plate, pair the cakes with sliced apples or pears and a pot of black tea. If serving them after a meal, allow them to cool until just warm and offer one or two per person; they are filling despite their small size. They also travel well once fully cooled, making them useful for a picnic or packed lunch. Keep toppings separate until serving if the cakes need to be transported, since wet toppings can make their surfaces sticky.

Variations

Use all butter: Replace the lard with 2 tablespoons (28 g) more butter. This is the easiest adjustment and keeps the method unchanged. The result has a more pronounced buttery taste and may feel slightly softer, so chill the dough well and turn the cakes gently.

Change the dried fruit: Replace the currants with the same weight of raisins or finely chopped sultanas. Larger fruit pieces can make thin rounds harder to roll and may protrude or scorch, so chop them roughly to currant size. A small amount of finely chopped candied citrus peel can replace part of the fruit for a brighter flavor, but keep the total additions close to 75 g so the dough still holds together.

Adjust the spice: For a gentler flavor, use ½ teaspoon mixed spice instead of a full teaspoon. For a more clearly cinnamon-led cake, use ½ teaspoon cinnamon and a pinch of nutmeg. Avoid adding a large amount of spice: it can overpower the currants and make the cakes taste dusty.

Make smaller or larger rounds: A smaller cutter makes more bite-size cakes, but reduce the cooking time and check the centers early. Larger rounds need a little longer over gentler heat so the middle cooks before the outside becomes too dark. Whatever size you choose, keep the dough close to ¼ inch (6 mm) thick for an even result.

Storage and Reheating

Cool the cakes completely on a rack, then store them in an airtight container. For food safety, refrigerate them within 2 hours of cooking; they keep for about 3–4 days in the refrigerator. They are also fine at room temperature for serving during the same day, but do not leave them out overnight. Keep them away from moisture and strong-smelling foods so the crumb stays pleasant and the spice flavor remains clean.

To reheat a few cakes, warm them in a dry skillet over low heat for about 1 minute per side, or place them in a 300°F (150°C) oven for 5–7 minutes. Avoid high heat, which can darken the outside before the middle warms. A microwave works for a quick snack—try 10–15 seconds per cake—but it makes the surface softer rather than restoring the griddle texture. For longer storage, freeze fully cooled cakes in a sealed freezer-safe container for up to 2 months; thaw at room temperature and warm gently before serving. Reheated leftovers should reach 165°F (74°C), the USDA FSIS recommendation for reheating leftovers.

Frequently Asked Questions

Are Welsh cakes the same as scones?

They share familiar ingredients such as flour, fat, sugar, and sometimes dried fruit, but the method and texture differ. Welsh cakes are rolled relatively thin and cooked on a griddle or heavy skillet rather than baked in an oven. They are usually smaller and flatter than scones, with a tender, lightly crumbly middle and browned surfaces.

Do I need a traditional Welsh bakestone?

No. A well-seasoned cast-iron griddle or heavy skillet works well at home. Choose a broad, flat cooking surface so the rounds sit evenly, and heat it gradually. A thin nonstick pan can work, but it may heat unevenly and can make browning harder to control; follow the pan maker’s guidance and use low to medium-low heat.

Why are my Welsh cakes tough?

Common causes include kneading the dough, adding too much flour while rolling, or using too little fat. Mix only until the dough comes together and press scraps together gently instead of kneading them. If the dough seems dry, add milk a teaspoon at a time; if it sticks, chill it before reaching for more flour.

Can I make the dough ahead?

Yes. Cover the dough and refrigerate it for up to 24 hours, then let it sit for a few minutes if it is too firm to roll. The 20-minute chill in this recipe is enough for convenient same-day cooking, but a longer refrigerated rest is fine. If the dough has become very firm, give it a short rest at room temperature rather than trying to roll it while hard.

Can I make Welsh cakes without currants?

Yes. You can leave the currants out for a plain, spiced cake, or replace them with a similar weight of finely chopped raisins or sultanas. Without fruit, the rounds may be slightly easier to roll and will taste less sweet and fruity. Keep the dough thickness and cooking method the same.

How can I tell when the cakes are cooked?

Look for golden-brown patches on both sides, set edges, and a center that no longer looks raw or doughy. Because this dough contains egg, the recipe also calls for checking a center with a thin-tip thermometer to reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the cakes brown before reaching that temperature, lower the griddle heat and give them more time rather than turning the heat higher.

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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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