Name: Welsh cakes
Yield: For 8-10 small Welsh cakes
Ingredients: 25 g (1 oz) lard (or more butter); 150 g (5½ oz) plain (all-purpose) flour; 25 g (1 oz) white sugar; 25 g (1 oz) chilled butter; 1 tbsp milk; ½ tsp bicarbonate of soda (baking soda); 1 egg; caster (superfine) sugar, for sprinkling; 35 g (1¼ oz) currants; flour, for dusting; ½ tsp baking powder; 1 tbsp golden syrup; pinch of sea salt

Preparation info

For
8-10
small Welsh cakes

Difficulty
Easy

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

These griddle cakes come from Wales but are commonly eaten throughout Britain. In Welsh they have a couple of names: picau ar y maen, pice bach and cacen gri. The word ‘maen’ means bakestone, referring to the fact that Welsh cakes are baked on a griddle. Welsh cakes were sometimes called Bakestones. The Yorkshire Evening Post from 15 April 1935 reported: ‘The other day I gave a recipe for Welsh bakestone cakes ...’