I realised recently that I don’t know many recipes that originate in Wales. I’ve done English, Scottish, Irish…even Icelandic. But no Wales, as yet. So here you go – Welsh Cakes!
In the interests of full disclosure, I have to admit that I’m not really sure what makes the perfect Welsh Cake. I can express an opinion on scones, and I know my stuff when it comes to a Victoria Sponge, but with Welsh Cakes, I’m not really sure what they taste like when bought, freshly made, from a little old bakery in the Rhondda Valley.
However, for a first attempt, I am frankly delighted with how they have turned out. These are little griddle cakes, made with quite a lot of butter and a good amount of currants and a dash of nutmeg. They are made with self-raising flour, so they puff up a little bit during cooking (not baking) to they become lighter, and they take on a rather attractive golden brown colour. Once cooked, they are rolled in caster sugar, and they taste best while still warm, so they are pretty easy to run off at short notice.
For my recipe, I did a little digging, and there is a bit of variety out there. Some use currants, some don’t. Some add nutmeg, others avoid it. But what I did see it that the common ratios seem to be 8-4-3-3-1 (flour, butter, sugar, currants and an egg). I’ve stuck with those proportions (remarkably for me, I even measured in ounces for a change!) but I’ve put the amounts in grammes as well for our metric cousins. I also took the lead from Angharad at Eating For England, who thinks currants are an absolute must – and I agree – you need those little bursts of juicy sweetness. You can also read her lovely post about rediscovering a family recipe for Welsh Cakes here.
I’ve seen various shapes when making Welsh Cakes, but I think the fluted look if pretty nifty. Nifty, and an excuse to use a cutter set I acquired before Christmas. But I reckon that round is probably more authentic.
So here they are! Little Welsh Cakes, filled with plump currants, aromatic nutmeg, rolled in sugar and delicious while still warm with a cup of tea.
To make Welsh cakes (makes 18):
• 8oz (225g) self-raising flour
• 4oz (115g) salted butter
• 3oz (85g) caster sugar
• 3oz (85g) currants
• 1 teaspoon ground nutmeg
• 1 egg
• splash of milk
Combine flour and butter until it resembles fine breadcrumbs. Stir in the currants, sugar and nutmeg. Add the egg and knead until the mixture comes together as a soft dough – add a tiny splash of milk if too dry. You won’t need much.
Turn the dough onto a floured surface, roll to just over 1/2 cm thick, and cut out circles (use a scalloped cutter if you have one, it looks nice, but a round cutter is just fine).
Put a griddle or frying pan onto a medium heat. Grease very lightly with a little butter, then reduce to low-medium heat. Put 4-5 cakes in the pan at the same time, and cook for a couple of minutes, then flip over. Make sure the pan is not too hot – you don’t want to end up with burnt outsides and uncooked middles!
Worth making? I really recommend these cakes. Quick and easy to make, and very tasty.
Ooh, definitely with you on the fluted cutter! I have a fluted scone cutter from my aunt in Scotland and it always makes very pleased to watch pretty little scallopy circles emerge from the dough.
I had never heard of Welsh cakes before, but I do have some currants kicking around, just begging to be used. So I will give these a go while it’s still tea-drinking weather. (:
Hi Stephanie – I really urge you to give them a try, they’re delicious, and nothing beats the “just made” version. Good luck!
They look so great!!!
Thank you!
My mom has been making these every since I was a little girl! Never known anybody else who knew the wonderfulness that we call the Welsh cookie. Pictures are gorgeous!
Thanks Anna. Glad to be able to share them
OMG I had these on my list to make….very long list though but I now have my eye on apple dumplings. I’m a fickle foodie.
I’ve got one of those lists too, and it’s like the shifting sands. So many ideas!
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Those look wonderful! Do you think I could replace the currants with blueberries?
Hi Marion – thanks! Do you mean dried blueberries? If so, then I think that would work really well. I had a little bag of them from my last visit to Helsinki, but I used them all up. Not so sure if you could do it with fresh or frozen berries though.
Tradition or otherwise, I think the fluted rounds are really cute. I vaguely remember seeing pre-made versions at marks & spencer. I am sure these are much better.
Hi Sara – I know the ones you mean, but don’t knock our beloved M&S!!! But like anything, they are that little bit nicer when you make them yourself and can eat them fresh from the pan.
I have nominated you for the Liebster Award here http://peasepudding.wordpress.com/2012/02/28/liebster-blog-award/
Dydd Gŵyl Dewi hapus i bawb (Happy St. David’s Day)!
I don’t have any leeks and it’ll be a while before the daffodils start blooming, so tonight I think I will make these Welsh cakes. They’re beautiful and I bet equally delicious.
Thanks. Hope your version turned out well
These are my grandma’s specialty…best right out of the skillet!
Yes, I totally agree! Best while still warm
I have been eating Welsh cakes my whole life, it’s a recipe handed down from my great grandmother who was from Rhonda Valley
Hi Heather – you’re lucky to have a family recipe. I did not really see them until I moved to London (they never seemed to appear up in Scotland), but I love them.
My mother made these constantly and I loved them, until I was a teen and then of course I rebelled. Now I miss them terribly and my mom passed away earlier this year. Thank you for the recipe which I never asked her for. I have also had these with a bit of orange zest in the dough and it makes them delightfully fresh.
Hi Glynis – thanks for your comment, I really hope these cakes measure up. Nice tip with the orange zest too.