Welsh Cakes Recipe – Mary Berry
Calories: 279.2|Fat: 12.6|Carbohydrates: 38.2|Protein: 4.2
| 30 minutes
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Soft, tender Mary Berry Welsh cakes: a harmonious blend of pancake and biscuit, crowned with hints of cookies and muffins. Taste tradition today!
Transport yourself to the enchanting land of Wales with every bite of these traditional Welsh cakes. Combining the best of scones and pancakes, these delightful round treats boast a warm, buttery texture with just the right touch of sweetness. Crafted with simple yet wholesome ingredients like flour, sugar, butter, eggs, and currants, each mouthful is a taste of a typical Welsh home. These Mary Berry Welsh cakes promise timeless satisfaction and a genuine connection to Wales’ culinary heritage.
Why You’ll Like It
- Special pancakes with spice and dried fruit!
- Cherish a taste of Welsh food.
- No fuss recipe.
For the Perfect Welsh Cakes
- Cooking time may vary based on skillet thickness and heat. Ensure thorough baking without cooking too quickly.
- Welsh cakes are BEST served warm
What You Need
- Flour – Use self-raising flower + baking powder
- Butter – Use unsalted butter
- Sugar – Use caster sugar
- Milk – Use full-fat milk or any plant-based milk to make it suitable for dairy-free diets.
- Flavourings –
- Currants – You need currants that can be substituted by raisins, dried cranberries, or dried blueberries.
- Mixed Spice – Use Ground mixed spice or replace it with All Spice
- Egg – Use 1 medium egg.
Save Welsh Cakes for Later
- Leftovers: Once cooled, store Welsh cakes in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months.
- Make Ahead:Prepare the dough in advance and refrigerate for up to 24 hours before cooking. Alternatively, cook the Welsh cakes ahead of time and reheat gently in a skillet or microwave before serving for that fresh-off-the-griddle taste.
Goes Well With
Mary Berry Banoffee Pie
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Gooseberry and Rhubarb Crumble
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Health Info
- Calories: 279.2
- Sugar: 15.8
- Sodium: 442.7
- Fat: 12.6
- Carbohydrates: 38.2
- Fiber: 1.4
- Protein: 4.2
Mary Berry Welsh Cake Recipe
Servings 6 welsh cakes
Calories 279.2kcal
Description
Soft, tender Mary Berry Welsh cakes: a harmonious blend of pancake and biscuit, crowned with hints of cookies and muffins. Taste tradition today!
Ingredients
- 1 1/2 cups self-raising flour (175g)
- 1 tsp baking powder level
- 3 oz butter (85g)
- 1/4 cup caster sugar (60g)
- 1/4 cup currants (50g)
- 1/2 tsp ground mixed spice level
- 1 medium egg
- 1 tsp milk
Instructions
- In a large bowl, combine flour and baking powder. Rub in the butter until the mixture resembles breadcrumbs.
- Add sugar, currants, and mixed spice.
- Beat the egg with milk and add to the mixture, stirring until a firm dough forms.
- On a floured surface, roll out the dough to a thickness of 5mm (1/4 inch).
- Grease a frying pan and cook the Welsh cakes on low heat for about 1-2 minutes per side until golden brown. Ensure the centers are fully cooked.
- Transfer the cooked Welsh cakes to a wire rack, sprinkle with caster sugar, and allow to cool.
Recipe Notes:
- For the Perfect Welsh Cakes – Ensure thorough baking without cooking too quickly; cooking time may vary based on skillet thickness and heat. Welsh cakes are best served warm.
-
Storing –
- Leftovers: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months for longer freshness.
- Make Ahead: Prepare dough and refrigerate for up to 24 hours. Cook ahead and reheat gently in a skillet or microwave for fresh-off-the-griddle taste.
- Flour: Self-raising flour + baking powder
- Butter: Unsalted butter
- Sugar: Caster sugar
- Milk: Full-fat milk or any plant-based milk for dairy-free diets.
- Flavourings: Currants (substitute with raisins, dried cranberries, or dried blueberries), Ground mixed spice (or All Spice),
- Eggs: 1 medium egg.
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