Welsh Cake Recipe: A Traditional Griddle Treat

Welsh cakes are small, lightly spiced cakes from Wales, made with flour, butter, currants, sugar and egg, then cooked on a griddle rather than baked in an oven. This version makes tender, crisp-edged cakes with a soft middle, and the simple stovetop method is easy to follow even if you do not own a traditional Welsh bakestone.

Ingredients

2 cups (250 g) all-purpose flour, plus a little for rolling
1 teaspoon (4 g) baking powder
¼ teaspoon (1.5 g) fine salt
½ teaspoon (1 g) ground mixed spice
½ cup (113 g) cold unsalted butter, cut into small cubes
2 tablespoons (25 g) cold lard, cut into small pieces; or use 2 tablespoons (28 g) more butter
⅓ cup (67 g) granulated sugar, plus 1 tablespoon (12 g) for finishing if desired
½ cup (75 g) currants
1 large egg (about 50 g without the shell), lightly beaten
2–3 tablespoons (30–45 ml) milk, as needed
A small amount of neutral oil or butter for greasing the griddle

Instructions

Mix the dry ingredients. Put the flour, baking powder, salt and mixed spice in a large bowl. Stir with a fork or whisk so the raising agent and spice are evenly distributed. Welsh cakes are traditionally gently spiced; mixed spice gives a rounded flavour, but the currants and griddle-cooked dough should remain the main focus.
Rub in the fats. Add the cold butter and lard. Use your fingertips to rub them into the flour until the mixture resembles coarse breadcrumbs, with a few small pieces of fat still visible. Work fairly quickly so the fat stays cool. If you do not use lard, the all-butter dough still works; it may be a little less tender and slightly more buttery in flavour.
Add the sugar, currants and liquids. Stir in the sugar and currants. Add the beaten egg and 2 tablespoons (30 ml) of milk, then bring the mixture together with a fork or your hands. Add the remaining milk a teaspoon at a time only if dry flour remains. The dough should hold together when pressed and feel soft but not sticky. Too much milk makes it difficult to roll and can encourage the cakes to spread.
Roll and cut the cakes. Lightly flour the work surface and rolling pin. Pat the dough into a thick disc, then roll it to about ¼ inch (6 mm) thick. Cut rounds about 2½–3 inches (6–7.5 cm) wide using a cutter or the rim of a glass. Gather the scraps gently, press them together and reroll once or twice to make about 12 cakes. Avoid kneading the dough hard, which can make the finished cakes tough.
Heat the griddle. Set a heavy griddle, cast-iron skillet or other flat, heavy frying pan over low to medium-low heat. Wipe the surface with a little oil or butter; it should be lightly greased, not slick. Give the pan several minutes to heat evenly. If it is too hot, the outside will darken before the centre cooks; if it is too cool, the cakes can dry out before they colour.
Cook in batches. Place the cakes in the pan with a little space between them. Cook for about 3 minutes on the first side, then turn and cook for about 3 minutes on the other side. Adjust the heat as needed so each side becomes golden brown without scorching. Cook the 12 cakes in approximately three batches, allowing about 6 minutes per batch. The exact time depends on the thickness of the cakes and the pan, so use the colour and doneness as your guide rather than relying on the clock alone.
Check doneness and finish. Before serving the batch, use a food thermometer to check the centre of a cake. Because the dough contains egg, the USDA FSIS safe minimum temperature for an egg dish is 160°F (71°C); insert an instant-read thermometer into the centre from the side if needed. If a cake has browned but is below that temperature, lower the heat and cook it a little longer on both sides. Transfer cooked cakes to a plate and, while warm, sprinkle with the optional finishing sugar.

Tips

Keep the dough just moist enough. Flour absorbs liquid differently depending on how it is measured and the room’s humidity. Start with 2 tablespoons of milk and add more gradually; stop as soon as the dough comes together. A slightly firm dough is easier to roll and helps the cakes keep their shape.
Use gentle heat. These cakes cook on a griddle, so the temperature matters more than a precise burner setting. Make one test cake if you are unsure: it should take a few minutes per side to become golden. Reduce the heat if it colours very quickly, and give the pan another moment to warm if the cake remains pale and dry.
Choose a suitable dried fruit. Currants are small, traditional and distribute evenly through the dough. If they are hard or unusually dry, soak them in hot water for 5 minutes, drain thoroughly and pat them dry before mixing them in. Raisins can replace currants, but chop large raisins so they do not tear the dough when you roll it.
Roll evenly and handle scraps lightly. Aim for a consistent ¼-inch thickness so the outsides do not finish long before the centres. Press scraps together instead of kneading them into a smooth ball; repeated, firm handling develops the flour’s gluten and can make later batches less tender.

Serving Suggestions

Welsh cakes are especially good warm, when the edges are lightly crisp and the currants are soft. Serve them plain with tea or coffee, or split one and add a little butter while it is still warm. A light dusting of sugar is a familiar finishing touch, but it is optional because the dough is already sweet. For a simple teatime plate, offer the cakes alongside sliced fruit or a small bowl of jam so each person can choose how much sweetness to add.

They are also a practical snack to pack once fully cooled. Their small size makes them easy to serve without plates or cutlery, and they are substantial enough to pair with a drink between meals. If serving a batch to guests, keep some covered while the later batches cook; the cakes are pleasant at room temperature too, though their griddle-warmed texture is most noticeable soon after cooking.

Variations

Welsh cake recipes vary between households and regions, including the choice of fat, the amount of spice and whether the cakes are finished with sugar. This recipe uses both butter and lard for a tender crumb. For an all-butter version, replace the lard with the same weight of butter; expect a slightly richer, more buttery result. Vegetable shortening can replace the lard in the same amount, although it will provide less of the savoury flavour that lard contributes.

For a different spice profile, replace the mixed spice with ¼ teaspoon (about 0.5 g) cinnamon and a small pinch of nutmeg. You can also add finely grated lemon zest from half a lemon for a fresh citrus note. If currants are unavailable, use chopped raisins or dried cranberries in the same volume; cranberries are more tart, so the cakes will taste less traditionally sweet-and-fruity. Keep add-ins modest so the dough still rolls cleanly and cooks evenly.

To make smaller cakes, cut rounds about 2 inches (5 cm) wide and begin checking them a little earlier; they may need less time on each side. Larger rounds are possible, but they are harder to turn and may need lower heat and longer cooking to reach the centre safely without over-browning. Whatever size you choose, keep the thickness consistent and check the centre temperature as directed.

Storage and Reheating

Let the cakes cool, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Refrigeration can make the crumb firmer, so bring them briefly toward room temperature before serving, or warm them in a dry skillet over low heat. For food safety, reheat leftovers to 165°F (74°C), checking the centre of a cake with a food thermometer; avoid prolonged heating, which can make them dry.

For longer storage, freeze cooled cakes in a freezer-safe container with baking parchment between layers for up to 2 months for best quality. Thaw them in the refrigerator or at room temperature, then warm in a skillet until hot throughout. Do not leave cooked cakes out for more than 2 hours before refrigerating or freezing. If you expect to serve them over several days, store only the portion you need in the refrigerator and freeze the rest promptly.

Frequently Asked Questions

Are Welsh cakes baked in an oven?

No. Welsh cakes are cooked on a flat griddle or heavy pan over gentle heat, which gives them their characteristic browned surfaces. A cast-iron skillet is a useful substitute for a traditional bakestone. An oven is not needed for this recipe, and baking the dough would produce a different texture.

What is the difference between Welsh cakes and scones?

Both use a flour-based dough and may contain dried fruit, but Welsh cakes are usually thinner and cooked on a griddle, while scones are generally thicker and baked in an oven. Welsh cakes are often cut into small rounds and eaten plain or with a little butter. Their exact ingredients and seasoning vary between recipes.

Can I make the dough ahead?

You can prepare the dough a few hours ahead and keep it covered in the refrigerator, though cold dough may be firmer to roll. Let it sit briefly until it is workable, without leaving it out for an extended period, then roll and cook it. For the best texture, avoid adding extra milk simply because chilled dough feels firm; first let it soften slightly and see whether it rolls without cracking.

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

The griddle is probably too hot, or the cakes may be thicker than the stated ¼ inch. Lower the heat and cook the next batch more slowly, turning once the first side is golden rather than very dark. Check that the pan is not heating unevenly, and use a food thermometer to confirm the centre reaches 160°F (71°C) because the dough contains egg.

Can I make Welsh cakes without currants?

Yes. You can leave the currants out, although the cakes will be less fruity, or replace them with chopped raisins, sultanas or dried cranberries. Keep the total amount close to ½ cup (75 g) so the dough remains easy to roll. Larger pieces should be chopped small enough to avoid tearing the rounds as you cut or turn them.

Do I need a special Welsh bakestone?

No. A heavy, flat griddle or cast-iron skillet works well as long as it heats evenly and has enough room for a few cakes at a time. A thin pan may develop hot spots, so reduce the burner and watch the first batch closely. Avoid crowding the pan; space allows you to turn the cakes neatly and helps them brown more evenly.

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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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