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Traditional St Fagans Welsh Cake Recipe – Mary Berry’s No Lard Version

by Mary Berry
  •  Icon
5 from 4 votes
Calories: 279.88|Fat: 12.54|Carbohydrates: 38.61|Protein: 4.31 |
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Welsh cakes have long been a symbol of Welsh hospitality—griddled treats that sit perfectly between a scone and a biscuit. While many associate Welsh cakes with cosy kitchens and family traditions, few realise there's a unique variation tied to St Fagans, the renowned open-air National Museum of History in Wales.
Traditional St Fagans Welsh cake recipe no lard version
In this updated version of Mary Berry’s classic Welsh cake recipe, we’ve taken inspiration from the St Fagans traditional method, making a few modern tweaks for today’s kitchens. Most notably? No lard. We’ve replaced it with butter, giving the same crumbly richness but making it suitable for vegetarians. The result is just as authentic, with that beautiful golden finish and spiced sweetness.

Why You’ll Love This St Fagans Welsh Cake Recipe


This St Fagans Welsh cake recipe is more than just a bake — it’s a taste of living history. Passed down through generations and famously revived by institutions like St Fagans National Museum of History, it captures the soul of traditional Welsh cooking. Whether you’re a Mary Berry fan or simply a home baker searching for comfort food, these cakes are:

  • Ready in under 30 minutes
  • Made with simple pantry staples
  • Cooked on a griddle — no oven required
  • Easily adaptable for dietary preferences

Mary Berry welsh cakes with butter, jam and whipped cream
Mary Berry Welsh Cakes


 

Kitchen Tips for Perfect Welsh Cakes


To achieve the authentic texture and flavour of the traditional St Fagans Welsh cake recipe, keep these tips in mind:

  • Use cold butter: Rub it into the flour until you have breadcrumbs—this creates a melt-in-the-mouth texture.
  • Don’t overmix: Treat it like scone dough—light handling is key.
  • Use a griddle, bakestone or thick skillet: This ensures even heat distribution and a golden finish.
  • Turn just once: Flip the cake once bubbles form and the underside is golden brown.

Mary Berry Welsh cakes cooking on griddle or thick skillet
Mary Berry Welsh cakes cooking in a skillet


 

What You’ll Need

Welsh Cakes Ingredients

  • Self-raising flour1½ cups (175g)  Optional substitutes: All-purpose flour + 1½ tsp baking powder)
  • Baking powder1 level tsp  Gives an extra lift even with self-raising flour — essential for fluffiness
  • Butter, chilled and cubed – 3 oz (85g) Use unsalted; for a dairy-free version, try plant-based butter like Flora or Naturli.
  • Caster sugar¼ cup (60g) Subs with Granulated sugar, though caster sugar dissolves better in dough.
  • Currants  – ¼ cup (50g). Prefer it plain? Skip them — perfect for “Welsh cakes without raisins” fans. You can also try chocolate chips or chopped dried apricots.
  • Ground mixed spice – ½ level tsp. Optionally, you can omit.
  • Egg1 medium egg Helps bind; for egg-free, try 1 tbsp flaxseed mixed with 3 tbsp water.
  • Milk (or as needed)1 tsp Use just enough to bring the dough together — don’t over-wet.

Why This Version Has No Lard

Traditionally, lard was used for richness and affordability. But today’s cooks may choose butter for many reasons:

  • Vegetarian-friendly alternative

  • Lighter taste and texture

  • Readily available in most households

Mary Berry often leans toward butter for ease and consistency—and it works beautifully in this adapted recipe.

Variations: Yes, Even Welsh Cakes Without Raisins


For readers looking for Welsh cakes without raisins, this recipe is incredibly flexible:

No Raisins? Swap with chocolate chips, chopped dried apricots, or sultanas.

Zest It Up: Add lemon or orange zest for brightness.

Make It Vegan: Use plant-based butter and a splash of oat milk.

These ideas capture niche traffic from users with dietary tweaks in mind.


Instructions: How to Make St Fagans-Style Welsh Cakes

  1. Rub in the butter: In a large mixing bowl, add the self-raising flour and baking powder (if using). Rub the cold butter into the flour with your fingertips until the texture resembles breadcrumbs.
  2. Add sweetness & spice: Mix in the sugar, mixed spice (if using), and currants.
  3. Form the dough: Beat the egg and stir it into the mixture. Add just enough milk to bring the dough together into a soft but not sticky ball.
  4. Roll & cut: Lightly flour your surface and roll the dough out to around 5mm  (¼ inch) thick. Use a 6–7cm cutter to shape into rounds.
  5. Cook on a griddle: Heat a heavy-based frying pan or griddle over medium heat. Grease with some oil and cook the cakes in batches for 3–4 minutes per side until golden brown.
  6. Serve & enjoy: Sprinkle with caster sugar while warm. Delicious served fresh, either plain or with butter and jam.

Saving Welsh Cakes For Later

Storage Method How-To Shelf Life Extra Tip
Room Temperature Store in an airtight tin Up to 4 days Keep in a cool, dry place away from sunlight
Freezing Freeze in layers with parchment between Up to 2 months Defrost at room temperature or gently warm before serving

Serving Suggestions

Turn your St Fagans Welsh cake recipe into a tea-time centrepiece:

  • Serve warm with a pat of butter or a spoonful of raspberry jam.
  • Add a dusting of cinnamon sugar for festive flair.
  • Pair with English Breakfast tea or, for a twist, clotted cream and lemon curd.

More Welsh & Tea Cake Recipes You’ll Love

Explore more traditional bakes perfect for teatime:

  • Bara Brith (Mary Berry) – Classic Welsh tea bread soaked in tea and packed with fruit.

  • Hot Cross Buns – Spiced buns with raisins and candied peel, ideal for festive gatherings.

  • Rock Buns (Mary Berry) – Quick, rustic bakes with a crunchy crust and soft fruit-studded centre.

  • Fruit Scones – Fluffy, buttery scones with dried fruit — perfect with clotted cream.

Health Info

NUTRITION SPOTLIGHT

Want to enjoy these traditional Welsh cakes as part of a balanced lifestyle? Try these swaps and tips:

  • Lower the Sugar: Cut the caster sugar to 65g if you prefer less sweetness—especially if serving with jam.
  • Wholemeal Boost: Swap 50g of the self-raising flour with wholemeal flour for added fibre.
  • Sugar: Use unsweetened currants or sultanas to reduce added sugar content. Skip sugar topping to reduce added sugar.
  • Butter Control: Use a light hand when sprinkling extra sugar on top—just a pinch still gives a lovely finish. Use plant-based butterfor dairy-free.
  • Portion Mindfully: One cake (approx. 65–75 kcal) makes a lovely mid-morning or tea-time treat without overindulging.

Nutritional Tips

Calories: 279.88
Sugar: 15.73
Sodium: 604.86
Fat: 12.54
Carbohydrates: 38.61
Fiber: 1.37
Protein: 4.31
Traditional St Fagans Welsh cake recipe no lard version

St Gagans Welsh Cake Recipe Mary Berry

5 from 4 votes
  •  Icon
Author Caroline Sciberras
Servings 6
Calories 279.88
Prep Time 15 minutes
Cook Time 15 minutes
Fat: 12.54|Carbohydrates: 38.61|Protein: 4.31

Description

Welsh cakes have long been a symbol of Welsh hospitality—griddled treats that sit perfectly between a scone and a biscuit. While many associate Welsh cakes with cosy kitchens and family traditions, few realise there's a unique variation tied to St Fagans, the renowned open-air National Museum of History in Wales.

Ingredients

  • cups (175g) self-raising flour
  • 1 tsp (level) baking powder extra, per Mary Berry's recipe
  • 3 oz (85g) butter vegetarian friendly
  • ¼ cup (60g) caster sugar
  • ¼ cup (50g) currants
  • ½ tsp (level) mixed spice ground
  • 1 medium egg
  • 1 tsp milk

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.

📌 Recipe Notes

  1. Butter vs Lard: We use butter instead of lard to make this recipe vegetarian-friendly without sacrificing richness.
  2. Griddle Tip: A heavy frying pan works well if you don’t have a traditional bakestone.
  3. Spice Option: Mixed spice is traditional but optional—feel free to adjust to taste.
  4. Storage: Keep in an airtight container for up to 3 days or freeze for longer storage.
  5. Serving Suggestion: Best served warm with a light dusting of sugar or a smear of jam.

Frequently Asked Questions

Are these Welsh cakes authentic to St Fagans?

They’re inspired by the traditional St Fagans cooking method seen at the National Museum of Wales. We’ve followed the same principles with a modern twist by using butter.

Why use no lard in this recipe?

Lard is traditionally used, but butter offers the same rich result and is suitable for vegetarians.

Can I use raisins instead of currants?

Yes, raisins or sultanas work just as well.

Do I need a griddle?

Not necessarily. A heavy-based frying pan works just fine if you don’t have a bakestone or griddle.

How thick should Welsh cakes be rolled?

Around 5mm thick is ideal for a soft centre with crisp edges.

Can these be frozen?

Absolutely! Once cooled, freeze in an airtight bag. Defrost at room temperature or toast lightly.


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Recipe Rating




4 thoughts on “Traditional St Fagans Welsh Cake Recipe – Mary Berry’s No Lard Version”

  1. 5 stars
    Just made these and they’re delicious! Golden, fluffy, and perfect with a cup of tea. Thanks for the great recipe!

    1. 5 stars
      Thank you for your lovely feedback, Elena! We’re so glad you enjoyed the Welsh cakes—the buttery version is a favorite for us too. Happy baking, and hope to see you back for more recipes soon! 😊

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