Go Back

Traditional Buttery Griddled Welsh Cakes

Indulge in these soft, buttery Welsh cakes filled with currants and perfectly griddled to golden brown perfection. Quick to make and perfect for a sweet treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: British
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 225 g plain flour Sifted
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 50 g caster sugar
Wet Ingredients
  • 75 g unsalted butter Rubbed into dry ingredients
  • 50 g currants Mixed in with sugar
  • 1 large egg Beaten
  • 3 tablespoons milk Adjust if dough is too dry
For Cooking
  • Butter for greasing the griddle Use as needed

Method
 

Preparation
  1. Sift the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
  2. Rub the unsalted butter into the dry mixture until it resembles fine breadcrumbs.
  3. Stir in the caster sugar and currants until evenly distributed.
  4. Beat the egg with the milk in a separate bowl and pour this into the dry ingredients.
  5. Mix gently to form a soft dough. Add a little extra milk if it feels too dry.
  6. Roll out the dough on a lightly floured surface to about 5 mm thickness.
  7. Cut out rounds using a 6 cm cutter and place them on a tray ready for cooking.
Cooking
  1. Heat a heavy-based griddle or frying pan over medium heat and lightly grease it with butter.
  2. Cook the Welsh cakes for 3 minutes on each side until golden brown and cooked through.
  3. Transfer the cakes to a wire rack and, while still warm, dust them with caster sugar.

Notes

Serve warm, dusted with caster sugar. Great with toppings like clotted cream or jam. If you have leftovers, store in an airtight container for 3-4 days or freeze for about a month.