Okay, picture this: a rainy afternoon, a steaming cup of tea, and a warm, slightly sweet, utterly comforting little cake that just melts in your mouth. That, my friends, is the magic of a **Traditional Welsh Cake**. These aren’t your fancy tiered cakes or fiddly pastries. Nope, these are simple, honest-to-goodness treats cooked right on a griddle, somewhere between a scone and a biscuit, but totally their own thing.
I first fell in love with Welsh Cakes on a trip to a little village in Wales years ago. Walking past a tiny bakery, the smell of warm spice and butter just pulled me right in. I bought a bag, ate one almost instantly, and knew I had to figure out how to make them myself. This recipe is the one I’ve tinkered with over the years, getting it just right, and trust me, it’s the one you want.
They’re quick to whip up, use super simple ingredients you probably already have, and honestly? They just get better as they sit (though they rarely last long enough to find out!). There’s something so satisfying about cooking them on the griddle, watching them puff up slightly and get those lovely golden spots. It feels a bit old-fashioned, in the best possible way.
Why You’ll Love This Traditional Welsh Cake Recipe
Okay, so why *this* Welsh cake recipe? Honestly, because it’s just so darn good and so easy to make! Seriously, you don’t need any fancy equipment or skills. If you can mix things in a bowl, you can make these.
- They are lightning fast! From start to finish, you’re looking at maybe 30 minutes. Perfect for a sudden tea-time craving.
- The ingredients are super simple – flour, butter, sugar, egg, a little spice, and some fruit. Pantry staples, right?
- They are SO delicious. Warm off the griddle with a smear of butter? Heavenly. Cold the next day with your coffee? Still amazing.
- They are the absolute perfect companion to a cup of tea or coffee. It’s like they were made for dunking (carefully!).
Trust me, once you make these, they’ll be on repeat in your kitchen.
Essential Ingredients for Traditional Welsh Cake
Right then, let’s get down to what you’ll need to make these little beauties. Nothing too complicated, I promise! Here’s the list:
- 225g plain flour (that’s all-purpose flour for my friends across the pond)
- 110g cold butter, cut into cubes
- 75g caster sugar (superfine sugar works best here for that lovely texture)
- 50g currants or sultanas (your choice, or a mix!)
- 1 large egg, lightly beaten
- A good pinch of salt
- A pinch of mixed spice (or just cinnamon if that’s what you have)
- A splash of milk, but only if your dough feels a bit dry
See? Simple stuff! Now, let’s talk about a couple of those things…
Ingredient Notes and Substitutions for Traditional Welsh Cake
Okay, quick notes on a couple things. That **plain flour** is important – no self-raising needed here! The **caster sugar** gives them a lovely fine crumb, but granulated sugar will work in a pinch, just might be slightly less delicate. For the fruit, **currants** are traditional, but **sultanas** (golden raisins) are totally fine if you prefer them. You could even swap in dried cranberries or chopped apricots if you’re feeling adventurous! And that **mixed spice**? It’s usually a blend of cinnamon, nutmeg, and cloves. If you don’t have it, just use cinnamon, maybe a tiny bit of nutmeg if you like.
Equipment for Making Traditional Welsh Cake
You won’t need a ton of fancy gadgets for these! Just the basics you probably already have knocking about your kitchen. You’ll definitely need a good-sized mixing bowl, a rolling pin to flatten out that dough, and a round cookie cutter (about 6-7cm is perfect, but use whatever size you like!). The most important bit is your cooking surface – a traditional Welsh bakestone is amazing if you have one, but a heavy-based frying pan or a flat griddle works just as well.
Step-by-Step: How to Prepare Traditional Welsh Cake
Alright, let’s get baking! Making these is super straightforward, almost therapeutic. Just follow these steps and you’ll have warm Welsh cakes in no time.
- Get your dry stuff ready: Grab your big mixing bowl and put in the flour, salt, and mixed spice. Give it a quick whisk together so everything’s evenly mixed.
- Rub in the butter: Add your cold, cubed butter to the flour mixture. Now, get your fingertips in there and rub the butter into the flour until it looks like fine breadcrumbs. You want to lift your hands high while you do this – it helps keep things light and airy! Don’t worry about getting every single lump, a few tiny pieces are fine.
- Stir in the goodies: Add the caster sugar and your currants or sultanas to the bowl. Give it another little stir with a spoon to distribute everything nicely.
- Add the egg: Make a little well in the center of the dry ingredients and pour in your beaten egg. Use a knife or a spoon to start bringing it all together. It might look a bit crumbly at first, that’s okay!
- Form the dough: Keep mixing gently until it starts to come together into a firm dough. If it feels too dry and won’t quite form a ball, add just a tiny splash of milk – literally a teaspoon at a time – until it does. Don’t overmix!
- Roll it out: Lightly flour your work surface and your rolling pin. Gently roll out the dough to about 1cm (or just under half an inch) thick. You don’t want them too thin, or they’ll be dry.
- Cut out the cakes: Use your cookie cutter to cut out rounds from the dough. Gather up the scraps, gently press them together, and roll again to cut out more until all the dough is used.
- Heat the griddle: Put your griddle or heavy frying pan on medium heat. Let it heat up properly – you want it hot enough to cook but not so hot it burns the outside before the inside is done. Lightly grease it with a little butter or oil.
- Cook ’em up: Carefully place the Welsh cakes onto the hot griddle. Don’t overcrowd the pan! Cook for about 3-4 minutes on each side. You’ll know they’re ready to flip when the edges look set and the bottom is golden brown. Flip and cook the other side until golden and cooked through.
- Sugar time!: As soon as they come off the griddle, while they’re still warm, dust them generously with extra caster sugar. This is essential for that lovely sweet crust!
- Serve and enjoy: Pile them up and enjoy them warm, maybe with a little extra butter if you’re feeling indulgent!
Tips for Perfect Traditional Welsh Cake
Okay, a few little pointers to make sure your Welsh cakes are absolutely spot on! First off, don’t overwork that dough once you add the egg. Mix it just until it comes together. Trust me, overmixing makes them tough! Secondly, pay attention to your griddle heat. Medium is key – too high and they’ll burn on the outside, too low and they’ll dry out. And finally, don’t skip that dusting of sugar right when they’re hot off the griddle – it really makes a difference to the flavour and texture!
Serving Suggestions for Traditional Welsh Cake
Alright, you’ve made these gorgeous Welsh cakes, now how do you eat them? Traditionally, they are served warm, straight off the griddle, with a generous dusting of caster sugar. That’s my absolute favorite way! Some people like to split them open while they’re still warm and add a little pat of butter inside – pure heaven! They’re also lovely just as they are once they’ve cooled down a bit, perfect for dunking into a cup of tea or coffee. However you have them, just enjoy every crumb!
Frequently Asked Questions About Traditional Welsh Cake
Got questions about these lovely little cakes? Totally understandable! They’re simple but sometimes the simplest things spark the most questions. Let’s get some of those answered so you feel totally confident making your own batch of traditional Welsh cakes.
Can I make Traditional Welsh Cake ahead of time?
Great question! While they are truly best fresh off the griddle, you can absolutely do some prep ahead of time. You can make the dough the day before, wrap it tightly in cling film, and keep it in the fridge. Just let it come to room temperature for about 15-20 minutes before rolling and cutting. You could also rub the butter into the flour mixture ahead of time and store that in the fridge, then just add the wet ingredients when you’re ready to bake.
How to Store Traditional Welsh Cake
If you miraculously have any leftovers (a rare event in my house!), Welsh cakes store pretty well. Let them cool completely first. Then just pop them into an airtight container. They’ll stay fresh at room temperature for 2-3 days. They might lose a little of that fresh-off-the-griddle softness, but they’re still delicious!
Can I freeze Traditional Welsh Cake?
Yep, you can totally freeze Welsh cakes! Once they’ve cooled completely, layer them in an airtight container or a freezer bag with parchment paper between the layers to stop them sticking. They’ll keep in the freezer for up to 3 months. When you want to enjoy one, just take it out and let it thaw at room temperature. You can even warm them up gently in a dry pan or under the grill for a minute or two to get some of that fresh feeling back!
Estimated Nutritional Information for Traditional Welsh Cake
Okay, I know some of you like to keep an eye on the numbers! Just a heads-up, the nutritional information for these traditional Welsh cakes is just an estimate. It can change based on the exact ingredients you use (like the type of butter or sugar) and even the brand. Think of this as a general guide, not a hard-and-fast rule!
Share Your Traditional Welsh Cake Creations
Okay, now it’s your turn! Have you made these traditional Welsh cakes? I would absolutely LOVE to know how they turned out for you. Did you stick to the currants or try a different fruit? Did you eat them warm with butter or dusted with sugar? Leave a comment below and tell me all about it! And if you snapped a picture, even better! Don’t forget to rate the recipe too – it really helps other bakers find this sweet treasure.
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Traditional Welsh Cake: A Sweet Treasure
- Total Time: 30 minutes
- Yield: 10-12 cakes 1x
- Diet: Vegetarian
Description
Traditional Welsh Cakes are griddle-cooked treats, similar to scones but flatter. Enjoy them warm with butter or cold.
Ingredients
- 225g plain flour
- 110g butter
- 75g caster sugar
- 50g currants or sultanas
- 1 egg, beaten
- Pinch of salt
- Pinch of mixed spice
- Splash of milk (if needed)
Instructions
- Rub the butter into the flour and salt until it resembles breadcrumbs.
- Stir in the sugar, currants, and mixed spice.
- Add the beaten egg and mix to form a firm dough. Add a splash of milk if the dough is too dry.
- Roll out the dough to about 1cm thick.
- Cut out rounds using a cutter.
- Grease a griddle or heavy-based frying pan and heat over medium heat.
- Cook the Welsh cakes for 3-4 minutes on each side until golden brown and cooked through.
- Dust with extra caster sugar before serving.
Notes
- Do not overwork the dough.
- Cook on a medium heat to prevent burning.
- Welsh cakes keep well in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Griddling
- Cuisine: Welsh
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Welsh cakes, traditional, sweet, griddle, dessert, baking, currants, sultanas