Classic Welsh Cakes

Ingredients

Serves: 24

500g (1¼ lb) plain flour
2 dessertspoons baking powder
1/2 teaspoon salt
75g (3 oz) butter, softened
75g (3 oz) lard
300g (11 oz) caster sugar
350g (12 oz) sultanas or currants
4 eggs
100ml (4 fl oz) milk

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Preparation method

Prep: 2 hours | Cook: 8 mins

Reviews & comments

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Easy

We always had Welsh Cakes at home. I know that my mam used lard as well as butter but only one egg and no milk. This receipe using just the one egg is perfect. Ensure they are at least quarter inch thick. Eat them hot or cold with lots of butter.

Posted: 22 Mar 2012

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Easy

4 eggs and milk? Never added more than one egg to a Welsh cake batch and never any milk. I guess each Welsh family must have their own recipes. This recipe works and is easy enough, but you do get quite a wet mixture. A single egg is plenty to bind it and you won't end up with half of it stuck to your work top or rolling pin. This recipe doesn't produce the same quality cake as my family's version... Then I am a little biased

Posted: 16 Jan 2012

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Easy

Yes lard is most definitely more traditional than all butter. I never chill the dough, also don't roll too thinly, I've always rolled to about a centimetre which gives a good thickness rather than a biscuit lol Oh I am Welsh

Posted: 16 Jul 2011

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Moderately easy

The dough is easy to make but it took a while to work out the ideal temperature for the pan, but fortunately, the quantities in this recipe seem to make dozens of cakes, so there was plenty of opportunity to practice! The welsh people I served these to were very impressed.

Posted: 27 Mar 2010

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Took shortcuts. you dont need too chill the dough these days you only needed too chill in the olden days as the flour and the bicarb wasnt as refined you should be fine to use the dough straight away also make sure the rolling surface is EXTREMELY Floured and also the rolling pin if you have children who dont like currents then you can substitute with choc chips

Posted: 12 Dec 2009

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15 users found this comment helpful