Welsh cakes with wimberry compote

Matt Tebbutt pairs a classic teatime treat with a tart wimberry (also known as bilberry) compote
Welsh cakes with wimberry compote
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the wimberry compote

  • 300 g wild wimberries (substitute blueberries, if unavailable)
  • 1 tsp caster sugar, or to taste

For the Welsh cakes

  • 125 g salted butter
  • 250 g self-raising flour, plus extra for dusting
  • 75 g caster sugar
  • 100 g raisins
  • 1 pinches ground allspice
  • 1 pinches cinnamon
  • ½ vanilla pods, split lengthways, seeds scraped
  • 1 egg, beaten

To serve

  • butter
  • clotted cream


1. For the wimberry compote: place the wimberries in a small saucepan and add about 1 teaspoon of caster sugar (or more or less to taste). Heat gently for 4-5 minutes, until the berries release their juices and start to lose their shape. Remove from the heat and set aside.

2. For the Welsh cakes: rub the butter and flour together in a mixing bowl until they resemble breadcrumbs. Stir in the sugar, raisins, spices and vanilla seeds. Mix in the beaten egg until the mixture comes together to form a dough.

3. On a floured work surface, roll out the dough until about 1cm thick and cut into rounds with a 7cm pastry cutter.

4. Heat a frying pan over a moderate heat and dry-fry the cakes for about 2-3 minutes on each side, or until golden brown all over and cooked through.

5. Serve the Welsh cakes warm with plenty of butter and wimberry compote, and top each with a dollop of clotted cream.

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