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:
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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.
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Add Sugar, Spice, and Fruit: Stir in the sugar, spice, and currants.
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Form the Dough: Beat the egg with the milk and mix it into a soft but firm dough.
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Roll and Cut: Roll the dough out to about 5mm thick and use a cutter to shape into rounds.
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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.
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Cool and Dust: Let them cool slightly on a rack, then sprinkle with caster sugar.
- 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:
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Cast-Iron or Heavy Nonstick Skillet
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Best substitute for even heat distribution.
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Heat on low-medium (too hot = burnt outside, raw inside).
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Test with a small piece of dough first—it should sizzle gently, not smoke.
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Electric Pancake Griddle (or Sandwich Press)
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Set to medium (160–180°C / 325–350°F).
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Cook 2–3 minutes per side, checking for a golden brown colour.
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Oven Method (Baked Welsh Cakes)
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Less traditional, but works in a pinch.
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Preheat oven to 180°C (350°F) and bake on a parchment-lined tray for 10–12 minutes, flipping halfway.
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Air Fryer Option
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Cook at 160°C (320°F) for 4–5 minutes, flipping once.
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Pro Tip:
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Avoid overcrowding the pan—cook in batches to maintain steady heat.
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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.
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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
Subtopic | Description |
---|---|
History of Welsh Cakes | Originated in the South Wales Valleys as portable miner’s snacks. |
Bakestone vs Skillet Cooking | Traditional griddles impart unique texture; modern nonstick pans offer convenience. |
Variations by Region | Some use nutmeg or lemon zest; others substitute currants for chocolate chips. |
Serving Suggestions | Best served warm with butter, clotted cream, or berry compote. |
Welsh Tea Time Culture | Cakes are often served during afternoon tea or St. David’s Day celebrations. |
Storing and Freezing | Keep in airtight containers; freeze for up to 3 months. |
Nutritional Info | One cake averages 279 calories; easily adjustable for dietary needs. |
Dairy-Free or Vegan Versions | Use plant-based milk and butter alternatives; flax egg works well too. |
Goes Well With


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

Description
Ingredients
- 1½ cups (175g) self-raising flour
- 1 level tsp baking powder
- 3 oz (85g) butter
- ¼ cup (60g) caster sugar
- ¼ cup (40g) currants
- ½ level tsp ground mixed spice
- 1 medium egg
- 1 tsp milk
Instructions
- Mix the flour: In a large bowl, combine flour and baking powder. Rub in the butter until the mixture resembles breadcrumbs.
- Add spices & raisins: Add sugar, currants, and mixed spice.
- Form a dough: Beat the egg with milk and add to the mixture, stirring until a firm dough forms.
- Cut rounds: On a floured surface, roll out the dough to a thickness of 5mm (1/4 inch). Use a cutter to cut into rounds.
- Cook on a Griddle: Lightly grease and heat your pan over medium-low. Cook each cake for 1–2 minutes per side until golden brown and cooked through.
- Or cook on a Frying Pan/Skillet: Grease a frying pan and cook the Welsh cakes on low heat for about 1-2 minutes per side until golden brown. Ensure the centres are fully cooked.
- Cool and Dust: Transfer the cooked Welsh cakes to a wire rack, sprinkle with caster sugar, and allow to cool.
- Serve: Serve warm with jam, butter or clotted cream
Recipe Notes:
Welsh Cakes Frequently Asked Questions
A: Welsh cakes are traditional Welsh griddle cakes with a soft, buttery texture—like a cross between scones and pancakes. Unlike baked goods, they’re cooked on a skillet or bakestone, giving them a slightly caramelised surface.
This version is inspired by Mary Berry, a beloved British baker known for her traditional and approachable recipes.
A: You’ll need self-raising flour (or plain flour + baking powder), unsalted butter, caster sugar, currants, mixed spice, one egg, and milk.
A: Roll the dough to ¼ inch thick, cut into rounds, and cook each side on a skillet over low heat for about 1–2 minutes until golden brown and fully cooked inside.
A: Yes! Substitute with plant-based butter and milk. Use a flax egg instead of a regular egg for a vegan version.
A: Prepare the dough in advance and refrigerate up to 24 hours. Cooked cakes can be stored at room temp (3 days), in the fridge (1 week), or freezer (3 months).
A: Each cake has approximately 279 calories.
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Conclusion: The Enduring Charm of Mary Berry Welsh Cakes
Simple, satisfying, and steeped in history, Mary Berry’s Welsh cakes are more than just another sweet treat—they’re a warm hug from the past. Whether you’re honoring Welsh roots or just after a comforting homemade snack, these cakes deliver every time.
Their versatility makes them ideal for breakfast, dessert, or a quick pick-me-up with tea. Plus, they freeze beautifully, making them the gift that keeps on giving.
These are pretty perfect except if you live in the United States & add baking powder to self rising flour then your cakes, scones or whatever will fall in the middle. It’s too much leavening. It would be nice if that was added as a tip on your recipe. Other than that, the recipe is VERY GOOD & DELICIOUS!
Thank you so much for your feedback and for pointing that out! You’re absolutely right—self-rising flour in the U.S. already contains baking powder, so adding extra could lead to the cakes or scones collapsing in the middle due to too much leavening. I really appreciate the tip, and I’ll be sure to add a note in the recipe to help others avoid this. I’m so glad you enjoyed the recipe otherwise, and thanks again for sharing your experience! 😊