Nov 4 • Recipes
Grandma’s Welsh Cakes (a.k.a. The Original No-Recipe Recipe)
Ingredients:
- 1 lb self-raising flour
- 4 oz margarine
- 4 oz lard (yes, lard — Grandma didn’t fear fat, and neither should you)
- 6 oz sugar
- 6 oz currants
- ½ tsp nutmeg
- Pinch of salt
- 2 eggs
How to Make Them (a.k.a. Channel Your Inner Welsh Nan)
- Sieve & Rub: Toss your flour and salt into a bowl. Rub in the fats until it looks like fine breadcrumbs — or until your arm starts to ache and you begin questioning your life choices.
- Add the Sweet Stuff: Stir in sugar, nutmeg, and currants. Pretend you’re a domestic goddess from the 1940s while doing it.
- Eggs In: Beat your eggs like you’re late for chapel, then mix them in to form a stiff dough.
- Roll & Cut: Give it a gentle knead, roll it out to about ⅛ inch thick (that’s thinner than you think), and cut into rounds.
- The Magic Moment: Cook gently on a bakestone or griddle — not too hot, or they’ll go from “golden perfection” to “Welsh charcoal.” Flip once, then cool on a wire rack and dust with caster sugar.
These are the same Welsh cakes I watched my gran make every single day in her tiny kitchen back in Wales. No written recipes. No measurements. Just instinct, love, and a good helping of butter (or lard).
Every time I make them, my kitchen fills with that same sweet smell — and I’m right back there at her table, watching, learning, and trying to keep up.
If this recipe makes you smile (or drool), you’re in the right place.Join Cwtch & Cooking — where every crumb tells a story. ❤️
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Grandma’s Welsh Cakes (a.k.a. The Original No-Recipe Recipe)
skool.com/cwtchandcookingclub
I copied my grandma’s Welsh recipes as she cooked by heart—now sharing them to keep our heritage alive.
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