Mary Berry How to Make Welsh Cakes Recipe

This tender, lightly spiced Mary Berry How to Make Welsh Cakes is made with self-raising flour, mixed spice, and sweet currants, ready in just 25 minutes. Flipping them on a hot griddle creates a beautifully crisp, golden crust that contrasts the soft interior. I find these traditional bakes are the perfect companion for an afternoon cup of tea.

Why This Classic Works

Traditional Welsh cakes are a staple for a reason, blending the best parts of a scone and a pancake. Baking them on a hot griddle creates their signature crisp exterior.

I used to struggle with the dough being too sticky, making it hard to cut clean rounds. Chilling the dough slightly before rolling proved to be the easiest way to handle it without adding excess flour.

Mary Berry How to Make Welsh Cakes Ingredients

• 225g (8 oz) self-raising flour
• 100g (3.5 oz) butter, chilled and cubed
• 75g (2.5 oz) caster sugar, plus extra for sprinkling
• 50g (1.75 oz) currants
• 1/2 tsp mixed spice
• 1 large egg, beaten
• 1 tbsp milk

How To Make Mary Berry How to Make Welsh Cakes

1. Rub the butter: Sift the self-raising flour and mixed spice into a large bowl. Rub in the chilled butter using your fingertips until the mixture resembles fine breadcrumbs.
2. Add dry ingredients: Stir the caster sugar and currants into the crumb mixture until evenly distributed.
3. Form the dough: Add the beaten egg and milk to the bowl. Mix gently until it forms a soft, cohesive dough.
4. Roll and cut: Roll the dough out on a lightly floured surface to about 5mm thick. Use a 6cm pastry cutter to cut out rounds.
5. Cook the cakes: Heat a heavy-based frying pan or griddle over medium heat. Cook the cakes for 3 minutes on each side until golden brown, then sprinkle with extra sugar.

Recipe Tips

• Control the heat: A griddle that is too hot will burn the outside before the inside cooks. Keep it on a steady medium-low setting.
• Handle dough lightly: Overworking the dough develops the gluten, resulting in tough cakes rather than tender ones.
• Use cold butter: Cold butter ensures the classic crumbly texture, just like when making pastry or scones.

What To Serve With Welsh Cakes

Serve these warm straight from the pan with a thick layer of salted butter. They also pair wonderfully with a spoonful of clotted cream and strawberry jam for a richer treat.

How To Store

Keep cooled cakes in an airtight container at room temperature for up to 3 days. You can also freeze them in a sealed bag for up to 3 months. Thaw at room temperature and warm briefly in a toaster before serving.

FAQs

Can I use raisins instead of currants?

Yes, you can substitute raisins or sultanas. Chop them roughly if they are large so the dough cuts easily.

Do I need a special griddle pan?

A traditional bakestone is great, but any heavy-bottomed frying pan or cast-iron skillet works perfectly.

Why are my cakes raw in the middle?

Your pan was likely too hot, causing the outside to brown before the center baked. Lower the heat slightly and cook them a bit longer.

Nutrition

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 120mg
• Total Carbohydrate: 20g
• Protein: 2g

Try More Recipes:

• Mary Berry Golden Fish Cakes Recipe
• Mary Berry Chicken Pancakes Florentine Recipe
• Mary Berry Soufflé Pancakes with Broccoli and Cheese Recipe