Welsh Cakes Recipe: Traditional Welsh Griddle Cakes

Welsh cakes are lightly spiced, currant-studded cakes from Wales, cooked on a griddle or heavy skillet rather than baked in an oven. This traditional-style recipe uses a tender, buttery dough and gentle heat to give each cake a golden outside and a soft middle, making them delicious warm or cooled with a cup of tea.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
1½ teaspoons (6 g) baking powder
¼ teaspoon fine salt (about 1.5 g)
½ teaspoon ground mixed spice (about 1 g), or use ground cinnamon
⅛ teaspoon freshly grated nutmeg (about 0.25 g)
5 tablespoons (70 g) cold unsalted butter, cut into small cubes
⅓ cup (65 g) granulated sugar
½ cup (75 g) currants
1 large egg (about 50 g without the shell), lightly beaten
1–2 tablespoons (15–30 ml) whole milk, as needed
1 teaspoon (5 g) butter or neutral oil, for greasing the griddle if needed
Extra granulated sugar, for sprinkling (optional)

Instructions

Mix the dry ingredients. Put the flour, baking powder, salt, mixed spice and nutmeg in a large bowl. Whisk briefly so the raising agent and spices are distributed evenly. If using cinnamon instead of mixed spice, the cakes will have a simpler, warmer cinnamon aroma; the dough method stays the same.
Rub in the butter. Add the cold butter cubes. Use your fingertips to rub them into the flour until the mixture resembles fine breadcrumbs, with no large lumps of butter. Work lightly and stop once it looks evenly crumbly. Add the sugar and currants, then stir to coat the fruit in the flour mixture so it is spread through the dough rather than clumped together.
Bring the dough together. Make a well in the center and pour in the beaten egg. Mix with a fork or a blunt knife, drawing in the flour from the sides. Add 1 tablespoon (15 ml) of milk and mix again. The dough should hold together when pressed but should not be sticky. If dry crumbs remain at the bottom of the bowl, add the second tablespoon of milk a teaspoon at a time. Avoid pouring in extra milk all at once; a wet dough is harder to roll and can make the cakes tough when more flour is worked in.
Roll and cut. 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 2¾-inch (7 cm) round cutter to cut cakes. Gather scraps, press them together without kneading, and roll once more. Aim for 12 cakes; extra flour on the surface should be kept to a minimum so the cooked cakes do not taste dusty.
Heat the griddle. Set a heavy skillet, flat griddle or traditional bakestone over low to medium-low heat. Let it warm for several minutes. The surface should be hot enough for the cakes to cook steadily but not so hot that the outside browns before the middle cooks. Lightly grease it only if the surface is not well seasoned or nonstick, then wipe away any excess. Cook a small scrap of dough first if you are unsure about the heat: it should color gradually, not scorch in seconds.
Cook in batches. Arrange the cakes in a single layer with a little space between them. Cook for about 2–3 minutes on the first side, until golden brown underneath and the edges look set. Flip with a thin spatula and cook the second side for another 2–3 minutes. Adjust the heat between batches if they brown too quickly or remain pale. For egg safety, the center of a thick cake should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; if checking, use a clean instant-read thermometer inserted horizontally into the center. Thin cakes are difficult to probe accurately, so use the same moderate heat and give the centers time to cook through.
Finish and cool briefly. Transfer cooked cakes to a wire rack or a plate lined with paper towel. If you like a slightly sweet, traditional finish, sprinkle them with a little sugar while warm. Let them sit for a few minutes before eating, since the currants and centers will be very hot straight from the griddle. Continue cooking the remaining cakes in batches; the whole batch should take about 18 minutes on a roomy griddle, depending on pan size and heat.

Tips

Keep the butter cold. Cold butter is easier to rub into the flour evenly and helps create a tender, crumbly dough. If your kitchen is warm and the dough becomes greasy or soft, pause for a few minutes and let it cool before rolling. There is no need to knead it smooth like bread dough; pressing it together just enough to roll is the goal.
Control the griddle temperature. Medium-low is a safer starting point than high heat. A pan that is too hot can darken the outside while leaving a raw-tasting center, especially with cakes cut thicker than ¼ inch. If the first side turns very dark in less than two minutes, lower the heat and let the pan settle before cooking the next batch.
Use milk sparingly. The amount needed depends on the flour and the size of the egg. Add milk gradually until the dough just holds together when squeezed. If you accidentally make it sticky, dust the surface lightly with flour and handle it gently; adding a large amount of flour during rolling can make the finished cakes dense.
Choose currants or a substitute thoughtfully. Currants are small dried grapes and are traditional in Welsh cakes. If they are hard to find, use an equal amount of finely chopped raisins or dried cranberries. Raisins make fruitier, slightly larger pockets in the cakes; cranberries taste sharper and less traditionally sweet. Chop larger fruit so it does not tear the dough when rolling.

Serving Suggestions

Welsh cakes are especially good warm, when the middle is soft and the currants are fragrant. Serve them plain, with a light dusting of sugar, or split and spread with a little salted butter. A spoonful of jam is another easy accompaniment, though the cakes are already sweetened and do not need a thick topping. For a simple tea-time plate, pair two cakes with black tea or coffee and fresh fruit.

They also work well as a small dessert after a meal. Offer them alongside softly whipped cream or a spoonful of plain yogurt, keeping the topping separate so the griddle-cooked surface stays intact. If serving a group, cook the cakes in batches and keep the finished ones loosely covered with a clean tea towel for a short time. Avoid stacking them while very hot, because trapped steam can soften the browned surfaces.

Variations

Use mixed dried fruit. Replace up to half of the currants with finely chopped sultanas or raisins. Keep the total dried fruit at about ½ cup (75 g), or the dough may become difficult to roll. Larger pieces can be pressed back into the dough if they protrude at the edges.

Change the spice. Mixed spice gives a rounded, aromatic flavor. If it is unavailable, ground cinnamon is an easy substitute; a small pinch of ground ginger can be added for extra warmth. Nutmeg can be left out if you do not have it, although the cakes will have a less layered spice flavor. Use restrained amounts so the spices do not cover the buttery taste.

Make them less sweet. Reduce the granulated sugar to ¼ cup (50 g) for a milder cake, especially if you plan to serve the cakes with jam. Do not omit all the sugar: it contributes flavor and helps the outside color as the cakes cook. Keep the currants in the same quantity or reduce them slightly if you prefer a plainer result.

Try a citrus note. Finely grate the zest of half a small orange or lemon into the sugar before mixing it with the currants. This is a modern variation rather than a requirement, and it makes the cakes smell brighter. Avoid adding citrus juice, which would change the dough’s moisture and make it harder to handle.

Storage and Reheating

Let leftover cakes cool, then refrigerate them in a covered 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, but do not pack them away while warm; condensation can make their surfaces damp. For longer storage, freeze the cooled cakes in a freezer-safe container with parchment between layers for up to 2 months for best quality. Thaw them in the refrigerator or reheat from frozen over gentle heat.

To reheat, warm a cake in a dry skillet over low heat for about 1 minute per side, checking that it is heated through without scorching. You can also place several on a baking sheet in a 300°F (150°C) oven for 5–8 minutes. A microwave works for a quick snack, but use short bursts of about 10 seconds; it softens the surface rather than restoring its griddle texture. Reheat only the portions you plan to eat, and return any remaining cakes to the refrigerator promptly.

Frequently Asked Questions

Are Welsh cakes cooked in an oven?
No. Welsh cakes are traditionally cooked on a bakestone, griddle or heavy skillet on the stovetop. That direct, moderate heat browns both sides while the center cooks. An oven would produce a different texture and would not give the same characteristic griddle marks, so use a flat pan if you want the familiar result.

Why are my Welsh cakes hard or dry?
Common causes include adding too much flour, overworking the dough, rolling the cakes too thin or cooking them for too long. Measure the flour carefully, add milk only until the dough comes together, and press scraps together gently instead of kneading them. Cook over low to medium-low heat so the centers have time to cook before the surfaces become too dark.

Can I make the dough ahead?
For the freshest texture, mix and cook the cakes in one session. If you need to prepare ahead, wrap the dough tightly and refrigerate it for up to 24 hours, then let it stand briefly until it is workable before rolling. Chilled dough can be firm, so do not force it with the rolling pin; give it a few minutes at room temperature and keep food-safety handling in mind because it contains egg.

Can I make Welsh cakes without currants?
Yes. Leave them out for a plain spiced cake, or replace them with an equal amount of finely chopped raisins or another small dried fruit. If you leave out the fruit, the cakes will taste less sweet and have a more even texture. The dough does not need extra liquid just because the currants are omitted.

What if I do not have a round cutter?
Use the rim of a drinking glass or cut the dough into squares with a knife. Lightly flour the rim or blade so it does not drag through the dough. A glass may press the edges rather than cut them cleanly, but the cakes will still cook properly; keep them roughly the same thickness so they finish at about the same time.

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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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