Lucy M. Mary Berry Welsh Cakes are golden, soft, and lightly spiced treats cooked on a griddle—perfect for teatime or snacks.
If you’re new to baking, Mary Berry Welsh Cakes are a great way to start. The recipe is simple, and the cakes cook quickly on a griddle, so you don’t need an oven. I remember feeling unsure the first time I made them, but this recipe guided me through every step. The dough is soft, lightly spiced, and studded with currants that add sweetness in every bite. These cakes are perfect for sharing with friends or enjoying with a cup of tea. Give them a try—you’ll be surprised how easy and delicious they are!
Ingredients
- 2¾ cups (350g) all-purpose flour, plus extra for dusting
- 2 tbsps baking powder
- ¾ tsp salt
- ¾ cup (175g) salted butter
- ½ cup + 1 tbsp (115g) sugar
- ¾ cup (115g) currants
- ¾ tsp pumpkin pie spice
- 1 extra-large egg
- About 2 tbsps milk
To finish:
- Sugar for sprinkling
Instructions
- Start by mixing the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl. Stir everything together so it’s well combined.
- Cut the butter into small cubes and rub it into the dry ingredients with your fingertips until the mixture looks like coarse breadcrumbs.
- Add the currants and mix them through the crumbly mixture evenly.
- Beat the egg with the milk, then pour this liquid into the bowl. Mix everything with a knife or your hands until the dough comes together into a soft ball. If it feels too dry, add a little more milk, one teaspoon at a time.
- Lightly flour your work surface and roll out the dough to about ¼ inch (6 mm) thick.
- Use a round cutter (about 3 inches/7.5 cm wide) to cut out cakes from the dough. Gather any scraps, roll them out again, and cut more cakes until all the dough is used.
- Heat a heavy-based frying pan or griddle over medium heat. Cook the Welsh Cakes in batches for 3-4 minutes on each side until they’re golden brown and cooked through.
- Remove the cakes and sprinkle them with sugar while still warm.
- Let the Welsh Cakes cool slightly on a wire rack, then enjoy them warm or at room temperature.
If you love mary berry welsh cakes, you’ll definitely want to try her delicious banana bread recipe for another comforting homemade treat.
Traditional Mary Berry Welsh Cakes
Ingredients
Method
- Start by mixing the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl. Stir everything together so it’s well combined.
- Cut the butter into small cubes and rub it into the dry ingredients with your fingertips until the mixture looks like coarse breadcrumbs.
- Add the currants and mix them through the crumbly mixture evenly.
- Beat the egg with the milk, then pour this liquid into the bowl. Mix everything with a knife or your hands until the dough comes together into a soft ball. If it feels too dry, add a little more milk, one teaspoon at a time.
- Lightly flour your work surface and roll out the dough to about ¼ inch (6 mm) thick.
- Use a round cutter (about 3 inches/7.5 cm wide) to cut out cakes from the dough. Gather any scraps, roll them out again, and cut more cakes until all the dough is used.
- Heat a heavy-based frying pan or griddle over medium heat. Cook the Welsh Cakes in batches for 3-4 minutes on each side until they’re golden brown and cooked through.
- Remove the cakes and sprinkle them with sugar while still warm.
- Let the Welsh Cakes cool slightly on a wire rack, then enjoy them warm or at room temperature.
Notes
How to Cook Welsh Cakes: Using a Griddle vs. Frying Pan
Cooking Welsh Cakes properly is key to getting that perfect golden crust and soft inside. You can use either a griddle or a heavy frying pan, and each method has its perks. Using a Griddle:A griddle is a flat, smooth cooking surface that heats evenly. It’s great for cooking multiple cakes at once because it’s usually larger than a frying pan. With a griddle, you get consistent heat across the surface, which helps the cakes cook evenly without burning. Just heat the griddle over medium heat and cook the Welsh Cakes in batches, turning them carefully after 3-4 minutes until golden brown on both sides. Using a Frying Pan:
A heavy-based frying pan works well if you don’t have a griddle. Cast iron or non-stick pans are best because they hold heat well and prevent sticking. The key is to use medium heat to avoid burning the cakes before they’re cooked through. Fry fewer cakes at a time to leave space between them for even cooking. Flip them gently and watch closely for that perfect golden color. Tips for Both Methods:
Whichever you choose, avoid high heat as it can burn the outside while leaving the inside raw. Also, don’t overcrowd the pan or griddle—give each cake enough space to cook evenly. With a bit of practice, you’ll master both methods and enjoy delicious Welsh Cakes every time!
Nutritional Value
(Per cake, based on 20 cakes)
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Sugar: 6g
- Protein: 2g
How to Cook Welsh Cakes: Using a Griddle vs. Frying Pan
Cooking Welsh Cakes properly is key to getting that perfect golden crust and soft inside. You can use either a griddle or a heavy frying pan, and each method has its perks.
Using a Griddle:
A griddle is a flat, smooth cooking surface that heats evenly. It’s great for cooking multiple cakes at once because it’s usually larger than a frying pan. With a griddle, you get consistent heat across the surface, which helps the cakes cook evenly without burning. Just heat the griddle over medium heat and cook the Welsh Cakes in batches, turning them carefully after 3-4 minutes until golden brown on both sides.
Using a Frying Pan:
A heavy-based frying pan works well if you don’t have a griddle. Cast iron or non-stick pans are best because they hold heat well and prevent sticking. The key is to use medium heat to avoid burning the cakes before they’re cooked through. Fry fewer cakes at a time to leave space between them for even cooking. Flip them gently and watch closely for that perfect golden color.
Tips for Both Methods:
Whichever you choose, avoid high heat as it can burn the outside while leaving the inside raw. Also, don’t overcrowd the pan or griddle—give each cake enough space to cook evenly. With a bit of practice, you’ll master both methods and enjoy delicious Welsh Cakes every time!
Conclusion
Mary Berry Welsh Cakes are a delightful treat that’s easy to make and full of flavor. The combination of currants and warm spices in a soft, golden cake cooked on a griddle is truly something special. They are perfect for sharing with family or friends alongside tea or coffee. I love how quickly these come together, making them a go-to recipe when I want something sweet but simple. Try this recipe yourself—you’ll enjoy the fun of making traditional Welsh Cakes and the delicious results!
