Welsh Cakes Recipe – Mary Berry

What Are Mary Berry Welsh Cakes?

Imagine a treat that’s part pancake, part scone, and tinged with the buttery flakiness of a biscuit—that’s a Welsh cake. These cakes are traditionally cooked on a bakestone (or griddle) rather than baked, giving them a slightly caramelised exterior while keeping the interior delightfully soft. 

Why You’ll Like It

I loved the recipe the moment I looked at the instructions. I always say I’ll make scones for breakfast when I have more time, but I end up making pancakes because they’re faster. With this recipe, you get the best of both worlds with little compromise. 

• The Welsh sweet spot between scones and pancakes
• Stays faithful to the original ingredients of the recipe
• Easy for anyone to make—no special tools or fuss required

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 so plan your cooking accordingly.
• Too dry? Add an extra teaspoon of milk.
• Cakes burning but raw inside? Your pan is too hot—reduce the heat.
• No self-raising flour? Use plain flour + 1½ tsp baking powder per cup.

What You Need

Ingredients for Mary Berry Welsh Cakes

• Flour – Use self-raising flour + 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.

Trends & Variations

Welsh cakes are enjoying a quiet renaissance on platforms like Instagram and Pinterest, where foodies are customising them with:

• Dark chocolate and orange zest
• Spiced apple chunks
• Gluten-free flour blends
• Savoury versions with cheese and herbs

Other popular similar recipes and variations which you might like are:

• Jam Welsh Cakes – Sandwich a thin layer of jam between two cakes or swirl jam into the dough for a twist. Perfect if you’ve got an abundance of berries to turn into homemade jam.
• Girdle Scones – These Scottish scone-like pancakes are made with buttermilk and cooked on what’s called a Scottish girdle or Irish griddle.
• Welsh Cheesecakes – These aren’t like traditional Welsh cakes. They have a pastry base, a layer of jam, and a cake-like topping.

How to Make Mary Berry Welsh Cakes

The Recipe, Step-by-Step

Here’s a simplified and engaging walkthrough of Mary Berry’s beloved recipe:

1. Mix Dry Ingredients: In a large bowl, sift together the flour and baking powder. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

2. Add Sugar, Spice, and Fruit: Stir in the sugar, spice, and currants.

3. Form the Dough: Beat the egg with the milk and mix it into a soft but firm dough.

4. Roll and Cut: Roll the dough out to about 5mm thick and use a cutter to shape into rounds.

5. Cook on a Griddle or Frying Pan: Lightly grease and heat your pan over medium-low. Cook each cake for 1–2 minutes per side until golden brown and cooked through.

6. Cool and Dust: Let them cool slightly on a rack, then sprinkle with caster sugar.

7. Serve: Serve warm with jam, butter, or clotted cream

How to Cook Welsh Cakes Without a Griddle

If you don’t have a traditional griddle (bakestone), you can still make perfect Welsh cakes using:

1. Cast-Iron or Heavy Nonstick Skillet

   • Best substitute for even heat distribution.

   • Heat on low-medium (too hot = burnt outside, raw inside).

   • Test with a small piece of dough first—it should sizzle gently, not smoke.

2. Electric Pancake Griddle (or Sandwich Press)

   • Set to medium (160–180°C / 325–350°F).

   • Cook 2–3 minutes per side, checking for a golden brown colour.

3. Oven Method (Baked Welsh Cakes)

   • Less traditional, but works in a pinch.

   • Preheat oven to 180°C (350°F) and bake on a parchment-lined tray for 10–12 minutes, flipping halfway.

4. Air Fryer Option

   • Cook at 160°C (320°F) for 4–5 minutes, flipping once.

Pro Tip:

• Avoid overcrowding the pan—cook in batches to maintain steady heat.

• If cakes brown too fast, reduce the heat and cover briefly to ensure centres cook through.

Save Welsh Cakes for Later

Make-Ahead Tips

• Prepare the dough ahead – As suggested in our tips, Welsh cakes are best eaten warm. That doesn’t mean you can’t prepare the dough in advance and cook them just before serving. The dough can be refrigerated for up to 24 hours.

• Cook ahead and reheat – 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.

Leftovers

Once cooled, store Welsh cakes:

• In an airtight container at room temperature for up to 3 days
• In the refrigerator  for up to 1 week
• In the freezer for up to 3 months.

Topical Map: Everything You Should Know About Welsh Cakes

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