Traditional St Fagans Welsh Cake Recipe – Mary Berry’s No Lard Version
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
- 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.
Notes
📌 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.