Lewis Family Welsh Cakes

    This is my mother's recipe for Welsh Cakes, copied by hand from another much older hand-written recipe (hence the Imperial units). They've always been a favourite, and now my son begs for us to make them. This recipe's for you, Xander.

    Cambridgeshire, England, UK
    1 person made this


    • 8 oz (120 g) self-raising flour
    • 3 oz (85 g) castor sugar
    • 4 oz (120 g) mixed fat (I use butter/lard/margarine)
    • 2 oz (60g) currants
    • 1/4 teaspoon mixed spice (or cinnamon / cloves / nutmeg / whatever)
    • 1 egg (beaten)
    • Pinch salt (if not using salted butter)
    • A little milk (to mix)


    1. Rub the fat into the flour until, according to the age-old instruction, it resembles fine breadcrumbs.
    2. Add the egg, and a splash of milk, and mix to make a firm dough.
    3. Roll out the dough until it's 1/4" or about 7-8mm thick.
    4. Cut into 2" or 50mm rounds.
    5. Cook each side until brown (3-4 minutes) on a hot skillet, a griddle, or a thick-based frying pan. Grease the surface first if necessary to stop them sticking.
    6. Dust with castor sugar.
    7. Enjoy hot or cold!

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