Step Chat - a safe place where stepparents can vent » Welsh Cake Recipe

needabreak · 9/14/2025 8:59 am

Ingredients

225g (8 oz) all-purpose flour
1 tsp baking powder
110g (4 oz) cold butter or margarine, cubed
55g (2 oz) superfine sugar (or regular granulated sugar)
55g (2 oz) currants or sultanas
1 large egg, beaten
A pinch of salt
A pinch of mixed spice (or a little nutmeg and cinnamon)
A splash of milk (if needed)

Instructions
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Prepare the Dough: In a large bowl, sift the flour, baking powder, and salt together. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Add Remaining Ingredients: Stir in the superfine sugar, currants, and mixed spice.

Form the Dough: Pour in the beaten egg and mix with a spoon or your hands until a stiff dough forms. If the mixture is too dry, add a small amount of milk, a teaspoon at a time, until the dough comes together. Be careful not to overwork the dough.

Chill the Dough: Wrap the dough in plastic wrap and place it in the refrigerator to chill for about 15-20 minutes. This will make it easier to roll out.

Roll and Cut: Lightly flour a clean work surface. Roll the dough out to a thickness of about 1/4 inch (about 5mm). Use a 2-3 inch round cookie cutter to cut out the cakes. Gently re-knead any leftover dough and roll it out again to cut more cakes until all the dough is used.

Cook the Welsh Cakes: Heat a heavy-bottomed frying pan or cast-iron skillet over a low to medium heat. You can lightly grease the pan with a small amount of butter or margarine.

Cook in Batches: Place the Welsh cakes on the hot pan, making sure not to overcrowd it. Cook for about 3-5 minutes on each side, or until they are golden brown and cooked through. The key is to keep the heat low enough so they cook in the middle without burning on the outside.

Finish and Serve: As soon as the Welsh cakes are cooked, remove them from the pan and place them on a wire rack. While still warm, sprinkle them generously with superfine sugar (or regular granulated sugar).

Enjoy your delicious Welsh cakes!

Rags · 9/14/2025 2:57 pm

needabreak wrote:
Ingredients Instructions Enjoy your delicious Welsh cakes!

These sound amazing. Though I will have to enjoy them vicariously through you and others with a fully functioning pancreas. Otherwise, I will have to upgrade my insulin pump with a turbo charger.

I had to Google "Sultanas". I had never heard of white/green grapes raisins referred to by that name. I love currants. My favorite tea is Black Currant. I like the Dilmah brand SriLankan version and also the Ahmad brand version since Dilmah is less available in the US.

My mom makes black currant scones that are to die for. They were a regular favorite when I was growing up.

Last edited by Rags (9/14/2025 2:58 pm)

Aniki-Moderator · 9/14/2025 8:28 pm

Thanks for sharing, needabreak. It sounds delicious! 👩🏼‍🍳

Merry · 10/13/2025 9:46 am

Just got back from a trip through the UK. DH says my vacations are “bakery tourism.” He’s not wrong.

The Welsh cakes were my favorite. I think. And I’m collecting recipes to try, so thank you for this!

Rags · 10/13/2025 11:40 am

Merry, We are definitely foodie tourists. Fortunately, we have good friends that we travel with that are also foodies. Not by design, but our entire Expat friends experience evolved around food.

An Australian couple who is way into food. She was on Master Chef Australia and made it to the final pre-televised rounds. Qatari friends. Saudi friends. Moroccan friends. Brit friends, South African friends, Dutch friends, US friends. We have great food adventures together.

Enjoy your bakery tourism. When we are on trips or getting together with any of the foodie friends, I have to prep my insulin and pump supplies to deal with how badly I stray from the meat and green veg model we live our daily lives by.

No guilt! Guilt does not taste very good.

Merry · 10/14/2025 8:41 am

Rags, that sounds amazing! I grew up in a blue collar, working class neighborhood where food was love, but also not much variety. The day my mother clipped a newspaper recipe that included canned water chestnuts was a big day. But my mom was a great baker—not fancy, but her pies omg.

My food world opened some in college, and in my profession i worked with a very international bunch. The exploration is fun. DH is not as adventurous but he’s good about trying new things, to a point. It works. .

Rags · 10/14/2025 9:46 am

Merry - We were raised by a mom who is pretty much Betty Crocker in the kitchen. Mom is amazing. Food and culinary magic, along with making a magical home are her love language. Dad on the other hand, is Mr. Meat & Potatoes. I was the one who went all foodie with mom while my baby brother was dad's culinary mini-me.

LifeIsTough · 11/10/2025 5:15 am

I love welsh cakes, but I have to have mine without the currents! Lovely with a nice brew. ❤️

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9/14/2025 8:59 am #1

Welsh Cake Recipe

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Re: Welsh Cake Recipe

needabreak wrote:

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