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Welsh Cakes

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Making and cooking Welsh Cakes


Stove Ingredients bowls ect


8 Oz (225 g) self-raising flour
4 Oz (110 g) butter or margarine
3 Oz (75 g) mixed fruit or just sultanas
3 Oz (75 g) caster sugar
1 small egg
½ teaspoon mixed spice
Makes about 8 cakes (You may need to double quantities)

To cook these you really need the traditional heavy, flat, iron pan (sometimes called a griddle). However, a good solid heavy frying pan, with a flat base, will do.

First, sift the dry ingredients together and then rub in the butter or margarine as you would if you were making pastry. Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk. It should be stiff but not hard and will certainly not be too soft. Now transfer the dough on to a lightly floured working surface and roll it out to about ¼ inch (5 mm) thick.

Then, using a 2½-inch (6.5 cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside.

Alternatively cook on an open fire for a backwards version.


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