Traditional Welsh cakes recipe A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat. Welsh cakes ingredients 225g/8oz plain flour 100g/4oz butter 75g/3oz caster sugar 50g/2oz currants ½tsp baking powder ¼tsp mixed spice 1 egg A pinch salt A little milk to bind How to make Welsh cakes Welsh cakes Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter. As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes. Find out more about traditional Welsh recipes Enjoy this? Share it with friends Related items Welsh rarebit A bit like ‘posh cheese on toast’ this is a famous Welsh dish. Here is our recipe for Welsh Rarebit. Traditional Welsh Cawl Cawl is a traditional Welsh stew, find out how to make delicious lamb Cawl. Bara Brith Bara Brith translates to ‘speckled bread’ and is a traditional Welsh fruit loaf made with tea. Glamorgan sausage A traditional Welsh vegetarian sausage made with Caerphilly cheese, leek and coated in breadcrumbs. Famous Welsh Foods Wales has a wealth of organic farmers’ markets, artisan producers, food festivals. West Wales Food Festivals Discover nine great events showcasing delicious local produce, restaurants and recipes.