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

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.

What You’ll Need
Welsh Cakes Ingredients
- Self-raising flour – 1½ cups (175g) Optional substitutes: All-purpose flour + 1½ tsp baking powder)
- Baking powder – 1 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 sugar – ¼ 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.
- Egg – 1 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
- 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.
- Add sweetness & spice: Mix in the sugar, mixed spice (if using), and currants.
- 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.
- 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.
- 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.
- 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
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 |
Description
Ingredients
- 1½ 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
- Butter vs Lard: We use butter instead of lard to make this recipe vegetarian-friendly without sacrificing richness.
- Griddle Tip: A heavy frying pan works well if you don’t have a traditional bakestone.
- Spice Option: Mixed spice is traditional but optional—feel free to adjust to taste.
- Storage: Keep in an airtight container for up to 3 days or freeze for longer storage.
- Serving Suggestion: Best served warm with a light dusting of sugar or a smear of jam.
Frequently Asked Questions
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.
Lard is traditionally used, but butter offers the same rich result and is suitable for vegetarians.
Yes, raisins or sultanas work just as well.
Not necessarily. A heavy-based frying pan works just fine if you don’t have a bakestone or griddle.
Around 5mm thick is ideal for a soft centre with crisp edges.
Absolutely! Once cooled, freeze in an airtight bag. Defrost at room temperature or toast lightly.
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Just made these and they’re delicious! Golden, fluffy, and perfect with a cup of tea. Thanks for the great recipe!
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! 😊
So good! The texture is spot-on, and the currants add a lovely sweetness. A new favourite!
Mira, your kind words made our day! Thrilled you loved the recipe. Stay tuned for more cozy bakes—happy cooking! 🌟