storyA classic in the true sense of the word, the Welsh cake is almost as old as the process of baking itself, and was traditionally made on a bake stone, a flat stone placed on or next to a fire or stove. These sweet, warmly spiced little cakes, dotted with juicy currents are based upon my Nana’s recipe, found in an old scrapbook belonging to Mum. The ingredients were measured in ounces, lard is used as the principle fat and the dog-eared scrap of paper with Nana’s small, neat handwriting is covered in greasy fingerprints and a dusting of flour. Those first few warm, crumbly nibbles of sweet Welsh Cakes fresh from the griddle ensure this is a very special family recipe that will continue to be baked for generations to come. I’ve added a festive twist to our family recipe by exchanging the mixed spice for orange zest and currants for cranberries. Enjoy these Christmas Welsh Cakes this holiday season; they make the perfect pick – me – up at this hectic time of year and the ideal festive foodie gift.


250g self raising flour
125g softened, unsalted cubed butter
Pinch of salt
75g caster sugar
Zest of one orange
100g cranberries
1 beaten egg
1 tbsp milk (if needed)


Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, using a mixer on medium speed, rub the butter into the flour to form fine breadcrumbs. Remove the bowl from the machine. Stir in the salt, sugar, zest and cranberries Mix in the beaten egg with a metal spoon. Bring together to form a soft dough with a fork, using the milk to bind further if required Turn the dough onto a lightly floured surface and roll out the mixture to about 1cm thickness Use a 6 cm cutter to cut the dough into rounds, re-rolling any trimmings Heat an ungreased griddle or heavy frying pan on a medium heat.  Cook the cakes in small batches, for two to three minutes on each side, or until golden brown Dust with caster sugar before tucking in with gusto.

Happy Holidays!