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recipe image Welsh Cakes

Welsh Cakes

Welsh Cakes

  • Prep time
    30 minutes
  • Cooking time
    10 minutes
  • Servings
    15 portions
  • Difficulty


  • 225g (8 oz) plain flour
  • 1 teaspoon baking powder
  • 115 grams Stork baking block diced Stork
  • 85g (3 oz) caster sugar
  • 70g (2½ oz) currants
  • 1 egg, lightly beaten
  • About 2 tablespoons milk
  • Caster sugar, for dusting


      1. Sift the flour, baking powder and salt into a large bowl. Rub in the Stork until the mixture resembles fine breadcrumbs and stir in the sugar and currants. Add the egg and mix, adding sufficient milk to make a soft dough.
      2. On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick.
      3. With a 6-7.5 cm (2½-3 inch) cutter, cut into rounds.
      4. Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown.
      5. Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.