Welsh cakes
Makes about 16 cakes, or roughly 8 servings of 2 cakes each. Preparation and cooking times are estimates.
These sweet cakes are cooked on a griddle or frying pan, not in the oven. The dough contains currants and a combination of butter and lard. Add the milk gradually, only if needed to bring the dough together.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Mix the dry ingredients
Mix the flour, caster sugar, mixed spice, baking powder and salt in a bowl.
Ready to continue when: The dry ingredients are evenly combined.
3 min - 02
Bring the dough together
Add the butter and lard. Rub them in with your fingertips until the mixture looks crumbly. Stir in the currants, then the beaten egg. Add the milk gradually only if needed, and bring the dough together without overworking it.
Ready to continue when: The dough holds together and is not sticky.
7 min - 03
Roll and cut
Roll the dough on a lightly floured surface to about 5 mm thick. Cut out rounds and gently gather the trimmings to roll again.
Ready to continue when: The rounds are cut and the remaining dough has been used.
10 min - 04
Cook on the griddle
Heat a griddle or frying pan over low to medium heat. Lightly grease it with some of the measured butter and cook the cakes in batches for about 3 minutes per side; turn them when the underside is golden.
Ready to continue when: They are golden on both sides and cooked through, with no raw dough in the centre.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.