Sweet griddle cakes with dried fruit
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.
Serves 12
Rub cold butter into flour and salt until breadcrumb texture. Mix in sugar and currants.
Keep everything cold to get a light, crumbly texture
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
Cut into 7-8cm rounds using a cutter. Re-roll trimmings and cut again.
Traditional shapes are round but any size works
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
Dust with caster sugar while still warm for a traditional finish
Eat warm with butter or whipped cream for best results
These are best eaten on the day they're made
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
Store in an airtight container for 1-2 days. Best eaten fresh or gently warmed.
Welsh cakes have been made for generations in Wales, traditionally cooked over hot stones or on a cast iron bakestone on the stove.
Yes, bake at 190°C for 12-15 minutes on a baking sheet, though griddle cooking is more traditional.
A cast iron griddle is traditional, but a heavy-based frying pan works well too.
Per serving (50g / 1.8 oz) · 12 servings total
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