Welsh cakes are a traditional treat hailing from Wales. These delightful round cakes are often described as a cross between a scone and a pancake typically cooked on a griddle or skillet. Made with simple ingredients like flour, sugar, butter, eggs, and currants, these Mary Berry Welsh cakes have a warm buttery texture with a hint of sweetness. These timeless treats are perfect for any occasion and offer a glimpse into the rich culinary heritage of Wales.
Prep: 5 mins Total: 30 mins Yields: 6
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Why you’ll like it
There are several reasons why you should give Welsh cakes a try.
- A wonderful combination of textures and flavours: These Mary Berry Welsh Cakes are slightly crumbly on the outside, yet tender and moist on the inside. The sweet bursts of dried fruit add a delightful contrast to the buttery richness of the cakes.
- A simple recipe using basic ingredients: The recipe requires basic pantry staples, making it easy to whip up a batch whenever a craving strikes. The preparation is straightforward, and cooking them on a griddle or skillet is a fun and interactive process that can be enjoyed by both adults and children.
- Versatility: They can be served as a standalone snack, enjoyed with a cup of tea or coffee, or even used as a base for other desserts. Their small size makes them portable and perfect for picnics or gatherings.
- A taste of Wales: Welsh cakes offer a connection to Welsh culture and tradition and get a taste of Wales and its rich culinary heritage.
Mary Berry Welsh cakes recipe
What is the Welsh Cakes Recipe (Mary Berry)?
Welsh cakes, also known as “picau ar y maen” in Welsh, are a beloved traditional recipe that has been passed down through generations. These small, round cakes are cooked on a griddle or skillet, giving them a slightly crisp exterior and a soft, moist centre. The dough is made by combining flour, sugar, baking powder, and a pinch of salt. Cold butter is then rubbed into the dry ingredients until the mixture resembles breadcrumbs. Eggs and dried fruit such as currants or raisins are added to bind the dough together.
Once the dough is formed, it is rolled out to about half an inch in thickness and cut into rounds using a cookie cutter. The cakes are then cooked on a greased griddle or skillet over medium heat for a few minutes on each side until golden brown. Welsh cakes are often dusted with powdered sugar and served warm, either plain or with a spread of butter or jam.
Ingredients for the Welsh cakes
- Self-raising flour, (1 1/2 cups/175g)
- Baking powder (1 level teaspoon)
- Butter (3oz/85g)
- Caster sugar (1/4 cup/60g)
- Currants (1/4cup/50g)
- Mixed spice, ground (1/2 level teaspoon)
- Egg (1 medium)
- Milk (1 teaspoon)
How to make Welsh cakes recipe?
- Combine the flour and baking powder in a large bowl.
- Use your fingertips to rub in the butter until the mixture resembles breadcrumbs.
- Add the sugar, currants, and spice.
- Beat the egg with the milk and add it to the mixture, stirring until a firm dough forms.
- On a lightly floured work surface, Roll out the dough on a floured surface to a thickness of 5mm (1/4 inch).
- Grease a frying pan with oil.
- Cut out rounds of 6cm (3 inches) using a cutter.
- Cook the Welsh cakes on low heat in the pan for about 1-2 minutes per side until they turn golden brown making sure the centres are fully cooked. (See tips)
- Transfer the cooked Welsh cakes to a wire rack.
- Sprinkle them with caster sugar for an extra touch of sweetness and allow them to cool.
Tips
- Sometimes the amount of time required to cook varies according to the thickness of the skillet or the heat so you’ll need to assess the colour yourself as the heat may vary. Be cautious not to cook them too quickly, as the centres need to be fully baked.
- Experiment with different types of dried fruit, such as currants, raisins, or even chopped apricots, to add variety to the cakes.
- Get creative with toppings and garnishes, such as a drizzle of honey or a sprinkle of cinnamon.
- Serve Welsh cakes warm, straight off the griddle or skillet.
How to serve the Welsh cakes
- Enjoy them plain or spread a bit of butter or strawberry jam on top.
- Serve with a hot cup of tea or coffee for a classic teatime experience.
- Pair warm Welsh cakes with a scoop of vanilla ice cream or a dollop of whipped cream.
You might like more…
Scones, Buns, and Fruit Bread utilizing dried or candied fruit:
- Bara Brith Recipe Mary Berry
- The festive Mary Berry Hot Cross Buns with raisins, sultanas, and candied fruit.
- The most popular Mary Berry Rock Buns with dried fruit are essential in your arsenal for tea time.
- Fluffy Mary Berry Fruit Scones with mixed dried fruit and served with clotted cream.
- Italian Peppered Bread with hazelnuts, walnuts, almonds, and raisins – a Tuscan speciality.
Or you might like to enjoy other fruit desserts:
- Gluten-free Apple and Coconut Cake with juicy apples and tropical coconut. Another Mary Berry sweet treat.
- Our most popular Mary Berry recipes during Spring are the Rhubarb Crumble & Ginger Recipe and the Apple Crumble.
- A Mary Berry muffins recipe with chocolate and banana –
Welsh Cakes Recipe (Mary Berry)
Ingredients
- Self-raising flour (1 1/2 cups/175g)
- Baking powder 1 level teaspoon
- Butter 3oz/85g
- Caster sugar 1/4 cup/60g
- Currants 1/4cup/50g
- Mixed spice ground (1/2 level teaspoon)
- Egg 1 medium
- Milk 1 teaspoon
Instructions
- Combine the flour and baking powder in a large bowl.
- Use your fingertips to rub in the butter until the mixture resembles breadcrumbs.
- Add the sugar, currants, and spice.
- Beat the egg with the milk and add it to the mixture, stirring until a firm dough forms.
- On a lightly floured work surface, Roll out the dough on a floured surface to a thickness of 5mm (1/4 inch).
- Grease a frying pan with oil.
- Cut out rounds of 6cm (3 inches) using a cutter.
- Cook the Welsh cakes on low heat in the pan for about 1-2 minutes per side until they turn golden brown making sure the centres are fully cooked. (See tips)
- Transfer the cooked Welsh cakes to a wire rack.
- Sprinkle them with caster sugar for an extra touch of sweetness and allow them to cool.
Notes
- Sometimes the amount of time required to cook varies according to the thickness of the skillet or the heat and so you'll need to assess the colour yourself as the heat may vary. Be cautious not to cook them too quickly, as the centers need to be fully baked.
- Experiment with different types of dried fruit, such as currants, raisins, or even chopped apricots, to add variety to the cakes.
- Get creative with toppings and garnishes, such as a drizzle of honey or a sprinkle of cinnamon.
- Serve Welsh cakes warm, straight off the griddle or skillet.