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Welsh Cakes

  • Cooking time10 minutes
  • Prep time30 minutes
  • Servings15 portions
recipe image Welsh Cakes


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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.