Welsh Cakes (Pice ar y Maen)

The feast day of Saint David, the patron saint of Wales, falls on 1 March and is in remembrance of the death of Saint David on that day in 589. The date was declared a national day of celebration in Wales in the 18th century. As I think I have mentioned before, I was lucky enough to live and work in Snowdonia for a couple of years back in the 70s. In this very nationalistic area of Welsh speaking Wales (many of the people in the village could not speak English) it was not an easy day to be English. However, when I explained how I envied them their pride in their language and culture and only wished that the English were allowed to wave the flag as much, they warmed a little and allowed me to participate in their celebrations. And so my love of Welsh Cakes began.

Although Welsh Cakes are traditionally eaten on St David’s Day they are part of everyday life. They can be traced back to the earliest form of baking using flatstones on an open fire. They have a history of being “poor people’s food” as they were often baked for visitors when ingredients for bread and cakes was in short supply.

Ingredients - makes about 20

8oz (250g) self-raising flour 3 oz (75g) currants
3 oz (75g) butter 3oz (75g) caster sugar
¼ teaspoon salt extra caster sugar (to sprinkle)
1 egg, beaten ¼ tsp of mixed spice (optional)
little milk (to mix)  


  1. Sieve the self-raising flour and salt (and the spice if using) into a large bowl.
  2. Rub the butter into the flour until the mixture is like breadcrumbs.
  3. Add the sugar and the currants
  4. Make a well in the centre of the mixture and pour in the beaten egg.
  5. Use a fork to gradually mix it all together. Add enough milk to bind the mixture together into a large ball which can be lifted clean from the bowl.
  6. Roll out the dough on a floured board until it is roughly ¼ inch (¾ centimetre) thick.
  7. Use 2 inch (5 cm) circular cutters to cut out the cakes.
  8. Pre-heat the griddle (a dry frying pan will do) and cook the Welsh Cakes for approx three minutes either side.
  9. Leave them to cool, then serve with a sprinkling of sugar.

I find it very difficult to leave them long enough to cool as they are so tasty. They can also be spread with butter and jam but I like them as they are.



Welsh Cakes