Traditional Welsh Cakes Recipe from Mary Berry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Welsh cakes are a cross between a scone and pancake—delicate, rustic, and studded with currants. Warm spices of nutmeg, allspice, and cinnamon add depth. Perfect with a cup of tea for breakfast or afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 cups self-rising flour ((or 2 cups of all-purpose flour mixed with 2 teaspoons baking powder))
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup butter ((1 stick, 115g; cold, diced, plus more for the griddle))
- ½ cup superfine sugar
- ½ cup currants
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cinnamon
- 1 egg ((beaten))
- 2-4 tablespoons milk
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 202mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 60mg
- Calcium
- 44mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.