Welsh Griddle Cakes

    (39)
    2 hours 8 minutes

    We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. They are delicious and not too sweet.


    39 people made this

    Ingredients
    Serves: 24 

    • 625g (5 cups) plain flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 90g butter, softened
    • 90g lard
    • 315g (1,1/2 cups) caster sugar
    • 375g (2,1/4 cups) raisins or currants
    • 4 eggs
    • 125ml (1/2 cup) milk

    Directions
    Preparation:2hours  ›  Cook:8min  ›  Ready in:2hours8min 

    1. Sift flour, baking powder and salt into a bowl. Add butter and lard and mrub in with finger tips until resembles fine breadcrumbs.
    2. Stir in sugar and raisins or currants. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
    3. Cover and chill dough for 1 to 2 hours.
    4. Roll the dough to 5mm on floured surface and cut with 6-8cm rounds. Bake the cakes on a greased griddle or frying pan over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (34)

    by
    81

    I am welsh, living in Canada. I have always made welsh cakes and my husband said that they were never as good as his mothers! I tried this recipe and now these are BETTER THAN HIS MOTHERS.Thanks  -  13 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    42

    I've had welsh cakes in Wales also. This is a very good basic recipe using american measurements. I also used all butter and added a bit of nutmeg. And a light sugar dusting when they come out of the pan.  -  22 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    41

    This recipe is similar to one my Dutch gramma has made before. I use all butter instead of the lard. I've also added a tsp. of nutmeg and added white chocolate chips and craisins, and served them at a Christmas brunch. Everybody loved them! Thanks!  -  31 Oct 2005  (Review from Allrecipes USA and Canada)

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