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Welsh cakes

I first tried these delightful little cakes when my housemate in London brought them back from her grandmother's in Wales.

They seem to defy all conventional rules: cooked in a pan instead of an oven, the blackened ones somehow taste best and they reach their prime after a day or two, when most other cakes would be stale and ready for the bin.

1.5 hrs
Tea time
225 g plain flour
½ tsp baking powder
1 tsp cinnamon or mixed spice
85 g caster sugar, plus extra for coating
100 g butter cut into cubes, plus extra for frying
1 egg
75 g currants


Mix together the flour, baking powder and spices, then rub in the butter until the mixture resembles bread crumbs. Stir in the sugar and currants.

Use the beaten egg (if necessary with a splash of milk) to bring the mixture together, then roll it into a ball, wrap in clingfilm and put into the fridge for an hour.

Once the dough has rested, roll it out so it's about 1.5 cm thick and cut out circles with a pastry cutter.

Pour some caster sugar into a small dish and set aside. Put your frying pan or skillet over a medium-high heat, then add some butter and fry the cakes about 2 minutes on each side.

Once the cakes are done, immediately dip them into the sugar and then leave them to cool on a wire rack.

These should keep for about 4 days, but I doubt they'll survive that long as they're surprisingly more-ish.