Welsh cakes

From breakfast to high tea, these fruity griddle cakes from Tom Norrington- Davies are great served warm with all manner of toppings
By Tom Norrington-Davies
Welsh cakes
  • Rating:
  • Serves: 12
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 250 g butter
  • 500 g self-raising flour, plus extra for dusting
  • 200 g caster sugar, plus extra for dusting
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 1 clove, crushed
  • 100 g luxury dried fruit
  • 1 large egg


1. Rub the butter and flour together in a large bowl.

2. Fold in the sugar, spices and dried fruit.

3. Add the egg and mix to a stiff dough.

4. Dust a clean work surface with a little flour and roll the dough out to a thickness of ½ cm. Stamp out rounds with a scone cutter.

5. Heat a large griddle or heavy bottomed frying pan and cook the cakes fairly briskly over a medium heat for about 2 minutes, until golden. Turn them over and cook for a further 2 minutes.

6. Sprinkle with caster sugar and serve warm with butter, ice cream or clotted cream. Alternatively, transfer to a wire rack to cool and serve at room temperature.

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