Welsh cakes

by Lisa Fearn

The traditional Welsh griddle cake from guest Demo Chef Lisa Fearn


225g self-raising flour
110g butter
80g sugar
50g dried fruit such as currants, dried cranberry or candied orange
1 egg
Zest and juice of 1 orange
Butter and caster sugar, to serve


Sift the flour into a bowl and rub in the butter with your fingertips. Once you achieve a breadcrumb-like texture, stir in the sugar and the dried fruit. Whisk the egg and add to the mixture.

Add the orange zest and juice and bring together to form a firm dough (you can add a little milk if it’s still too crumbly). Roll out to 5mm thickness on a floured surface, and cut into circles.

Place onto a hot griddle or frying pan and cook until golden (around 2-3 mins), turning once. Add a little butter, sprinkle with caster sugar, and serve warm.

Break up any stale leftover Welsh cakes and freeze them for another day. You could make a Welsh cake crumble topping, for example, that would work really well on top of something like a rhubarb and elderflower compote. Either sprinkle on top of the compote and bake in the oven like a normal crumble or toast first and put on top of the compote in glasses for a dainty pud!

Recipe: Lisa Fearn