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Welsh cakes

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

  • Prep: 10 mins
    Cook: 6 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 138
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 6
  • Fibre 9
  • Salt 0.13

Nutrition per serving

  • Calories 138
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 6
  • Fibre 9
  • Salt 0.13

Ingredients

  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder
  • 50g butter, cut into small pieces
  • 50g lard, cut into small pieces, plus extra for frying
  • 50g currants
  • 1 egg, beaten
  • splash milk

Tip

Lucy says...
My family is from South Wales and Welsh cakes or ‘Pice ar y maen’ were always a teatime favourite. This is the recipe my great-grandmother used to make with my mum and the tradition passed on to me. The taste of these warm, buttery cakes still brings back fond memories

Method

  1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.