• A trio of Welsh cakes, Part 3: Welsh cakes

    A very traditional and common type of cake in Wales is the Welsh cake. It is often served with butter spread on it. Welsh butter is generally very salty, so it would be unlikely to serve it with unsalted butter. You could do alternatives, such as whipped cream, or jam. They are probably a little too dry without a topping. Its a very simple recipe, and doesn’t take much time at all!

    What you will need:

    • A sieve
    • A large mixing bowl
    • A large flat griddle (or skillet) – MUST BE FLAT
    • A rolling pin
    • A rolling board
    • A round cutter (or a small round glass)
    • A wire cooling rack


    • 200g self raising/self rising flour
    • 1 large egg
    • 95g salted butter
    • 40g of sultanas or currents (choose your favourite)
    • 80g caster sugar
    • Warm water (optional)


    • Sieve all 200g of the flour into your large mixing bowl
    • Cut the butter into small lumps (half inch cubes) and add to the flour
    • Using your hands work the butter into the flour, squeezing and rubbing until you form a coarse breadcrumb like consistency.
    • add in the rest of the ingredients (except the water) and mix thoroughly until you have a nice dough, if its not binding properly, just add a little warm water and mix until it does.
    • Roll out your dough until you and a large even “slate” the depth should be roughly half a centimetre (1/4 inch)
    • Put your skilled or griddle on a medium high heat, you may wish to lightly grease it with butter, I don’t.
    • You need to cook them for roughly 2 minutes on each side. see the picture below to get an idea of the brown colour they should take.
    • leave to cool on a wire rack for 10 minutes then dig in!

    The welsh cakes are the ones in colour – bottom right:

    That concludes the trio of welsh cakes! Next from me is “isles flotant oeuf a la neige/floating islands”!

    – Chuk