Welsh Cakes (Teisen Lad)

About This Recipe

Traditional Welsh cakes cooked on a hot griddle, these small, thick cakes are studded with currants and have a delightful crispy exterior and soft interior. Rooted in the everyday cooking of Welsh kitchens, Welsh Cakes (Teisen Lad) balances technique and tradition: the self-raising flour is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight snack or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the self-raising flour, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 12

• 225 gself-raising flour
• 100 gbutter(cold, cubed)
• 100 gcurrants
• 75 gcaster sugar
• 1 eggegg(beaten)
• pinchsalt

Instructions

1. 1

   Make pastry

   Rub cold butter into flour and salt until breadcrumb texture. Mix in sugar and currants.

   Keep everything cold to get a light, crumbly texture

2. 2

   Bind dough

   Add beaten egg and mix until dough comes together. Roll out to 5mm thickness on floured surface.

   Don't overwork the dough or it will be tough

3. 3

   Cut shapes

   Cut into 7-8cm rounds using a cutter. Re-roll trimmings and cut again.

   Traditional shapes are round but any size works

4. 4

   Cook on griddle

   Heat griddle or frying pan over medium-high heat. Cook cakes for 2-3 minutes each side until golden.

   Don't overcrowd the pan; work in batches

Variations

• •

  Use sultanas or mixed dried fruit instead of currants

• •

  Add a pinch of nutmeg or cinnamon for spice

• •

  Press an almond into the top of each cake before cooking

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Store in an airtight container for 1-2 days. Best eaten fresh or gently warmed. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions