Making Welsh Cakes

Growing up in Wales, I used to have Welsh cakes on a regular basis. Both my grandmothers would cook them without a recipe, just knowing exactly how much of what went into the mixing bowl. I spent a lot of time with my Nana Mary as a child, while my parents were working. She’s always been your stereotypical nan; knitted you a scarf every winter, managed to make huge family meals in a teeny tiny kitchen and gave the best cwtches (hugs) around.Sadly, my nan developed dementia a few years ago which progressed quickly following a number of falls; shes been in hospital now for over three years. She barely speaks, doesn’t recognise any of us and is a shadow of her former self. It really is such a cruel illness.A few years ago, before she became unwell but started slowing down and cooking less, my nan gave me her bakestone. This was the very bakestone she had made every Welsh cake on and my father even remembers it from his own childhood.I’ll admit, it sat in a kitchen cupboard for a long time, embarrassingly forgotten about. I pulled it out a few months back and made some Welsh cakes with Daisy. It brought back so many memories of helping my nan make them when I was a child and I hope Daisy enjoys it just as much in years to come. A lot of love is ingrained in that bakestone and it now sits on our countertop, ready to be used whenever the moment strikes.If you fancy giving Welsh cakes a go (and you’re not a Welsh grandmother who could make them with your eyes closed) here’s the recipe.


  • 225g plain flour
  • 85g caster sugar
  • 1/4 teaspoon mixed spice
  • 1/2 teaspoon baking powder
  • 100g butter
  • 40g sultanas
  • 1 beaten egg
  • splash of milk
  1. Measure out and combine flour, sugar, mixed spice and baking powder.
  2. Add the butter and using your hands, mix until it resembles damp sand.
  3. Add sultanas and egg, mixing until you have a dough (add a splash of milk if too dry).
  4. Roll dough out on a floured surface until about 1cm thick and cut out with a fluted cutter.
  5. Heat your bakestone or frying pan with a little butter and brown your Welsh cakes on both sides (around 3 mins per side on medium heat).
  6. Try not to burn your mouth after not being able to resist a bite!

These can be served warm or cold and will keep in an airtight container for a few days (not that they ever last that long!).

Emma x

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