Traditional Welsh Cakes - Fiver Feeds

Traditional Welsh Cakes

Perhaps not something you’re all too common with, our traditional Welsh cakes (or Pice ar y maen) are flavoured with plenty of spice and dried fruit and best served warm. They’re a real Welsh treat. This recipe will make between 30 and 35 Welsh cakes.


Traditional Welsh Cakes

Prep Time:



Serves 35 People


£0.06 per Person



  • Ingredients

    560g Plain Flour
    210g Caster Sugar
    1tsp Baking Powder
    125g Unsalted Butter
    125g Lard
    125g Currants (or Mixed Dried Fruit)
    3 Eggs Beaten
    Splash of Milk

How to Cook

1. Sift the flour into a large mixing bowl then add the sugar and baking powder and give it a quick mix.

2. Cut the lard and butter into small cubes and then rub together with the dry ingredients. It’s easier to do this when the butter is softened at room temperature.

3. Add the currants (or dried fruit) and mix with spoon quickly.

4. Add the eggs along with the milk and get your hands in there, mixing it together until you can form a ball. If it’s a little dry then add a further splash of milk.

5. Flour a work surface and roll the dough out to around 1cm in thickness then use a 6cm cutter and cut out your cakes. Don’t waste any of those trimmings. You’ll be able to form a new ball from those little bits to get more cakes. Don’t let any go to waste!

6. Take a griddle pan (or a heavy frying pan) and use a little lard to grease it, then turn down to a medium heat and cook the welsh cakes in batches of 8-10 for about 2-3 minutes on each side.

7. Leave on a wire rack to cool a little but they’re best served warm with a little sprinkling of caster sugar. But after making 35, you may not want to eat them all at once so store them in an airtight container for up to a week, if they last night long.

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