Welsh cakes

Name: Welsh cakes
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 16 serving(s)
Ingredients: 50 g butter, plus extra to grease; 225 g plain flour, plus extra to dust; 1 tsp. baking powder; pinch of salt; 50 g lard; 75 g caster sugar; 50 g currants; 1 medium egg, beaten; 2 tbsp. milk

They take minutes to make and are delicious served fresh from the pan

By The GH Kitchen TeamUpdated: 14 February 2024

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Anna Kurzaeva

If you're celebrating St. David's Day on the 1st of March then what better way to celebrate than with some delicious Welsh cakes.

They're also known as bakestones or even griddle cakes and are a traditional welsh recipe that have been popular since the late 19th century. They're super easy to make, and only take minutes to cook on a hot griddle pan.

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Yields:

16 serving(s)

Prep Time:

10 mins

Cook Time:

3 mins

Total Time:

13 mins

Cal/Serv:

123

Ingredients

50 g butter, plus extra to grease
225 g plain flour, plus extra to dust
1 tsp. baking powder
pinch of salt
50 g lard
75 g caster sugar
50 g currants
1 medium egg, beaten
2 Tbsp. milk

Directions

1. Step 1
  Grease a griddle or heavy frying pan. Rub the fats into the flour, baking powder and salt until it resembles fine breadcrumbs. Add the sugar and currants and make a well in the centre.
2. Step 2
  Mix the egg and enough milk to make a stiff paste like pastry.
3. Step 3
  Roll out on a lightly floured surface until 5mm thick and cut into rounds using a 7.5cm cutter.
4. Step 4
  Cook on the medium-hot griddle for 3 minutes on each side or until golden. Eat on the same day.

Per Serving:

Calories: 123
Total carbs: 18 g
Total fat: 6 g
Sodium: 0.2 g
Saturated fat: 3 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time