Traditional Welsh Cakes

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It’s St Davids day on Wednesday and what better way to celebrate all things Welsh than a tasty little welsh cake, traditionally made with currants and mixed spice, my version has added mixed peel to add sweetness and a citrus-y flavour.

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The dough is specked with currants and mixed peel, providing a bite of sweetness in every mouthful.

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Traditional Welsh Cakes 

Makes about 20 Welsh cakes


  • 225g self raising flour
  • 100g butter
  • 75g caster sugar
  • 50g currants
  • 50g mixed peel
  • 1 tsp ground mixed spice
  • 1 egg
  • 3 tbsp full fat milk
  1. Begin by rubbing the butter into the flour till it resembles bread crumbs. Add the sugar and mixed spice and stir till combined. Add in the fruit.
  2. Beat the egg with the milk and add to the flour mix, stir till a dough consistency is reached.
  3. Roll out on a floured surface till 1/2 inch thickness, and cut out using a round fluted cutter.
  4. Heat a griddle pan or a frying pan with a little butter in, over a medium heat and add in the cakes. Cook for 4 minutes on both sides until golden and risen.

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Eat sprinkled with castor sugar whilst still warm from the pan or spread with jam. These cakes make a lovely afternoon snack.




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