Thea & Becky at MamGu Welshcakes share their
Traditional Welsh cake recipe
What’s a cuppa without a Welsh cake?
They have been a tea-time favourite in Wales since the second half of the 19th Century and each family has their own method for creating these delicious cakes.
Welsh cakes are widely available in Pembrokeshire but if you’re heading to Solva make sure you top up your supplies at MamGu Welshcakes on the high street.
Friends Thea and Becky met in 2010 and after taking a trip to Holland for their joint birthday fell in love with the Dutch attitude to life.
"We noticed that the Dutch were a very patriotic nation who are very proud of their roots, yet everything had a modern vibrancy, something they felt was lacking back home. Whilst sat drinking a cup of tea and chatting about how we could bring some of this modern vibrancy back home – we decided to teach ourselves to make Welshcakes!"
Thea & Becky MamGu Welshcakes
About 700 cakes later MamGu Welshcakes was born.
Each MamGu Welshcake is made by hand, cooked on a griddle and individually decorated. Their exciting flavour range now expands across 14 different Welsh cakes – you can find seasonal offerings such as mince pie and brandy butter, tantalising cinnamon, or dark chocolate and ginger plus a mouth-watering savoury cheese and leek. Delicious.
In celebration of all things Welsh, Thea and Becky have very kindly shared their recipe for traditional Welsh cakes – just in time for March 1st – St David’s day.
Try MamGu’s recipe to make your own traditional Welshcakes at home:
- 225g self-raising flour or plain flour with 1tsp of baking powder
- 125g unsalted butter
- 75g caster sugar
- 75g dried fruit (currants, raisins, sultanas or a mix)
- 1 large egg, beaten
- A good pinch of mixed spice, nutmeg or cinnamon
- In a large mixing bowl rub the flour, spice and butter together until it comes together like breadcrumbs.
- Stir in the caster sugar and dried fruit.
- Make a well in the middle of the bowl and add the beaten egg. Keep mixing until you have a firm ball of dough; if it’s too dry, add a dash of milk.
- Sprinkle a clean work surface with flour and roll out the dough until it’s about 1cm thick; then divide into cakes using a pastry cutter.
- Traditionally Welshcakes were cooked on a bakestone/griddle, but a frying pan will do the job just as well.
- Set the temperature to medium heat, add a little butter and make sure it’s hot. Gently place the Welshcakes in the pan, leave for about 3-5 minutes on each side until they become a lovely golden-brown colour.
- Allow to cool and eat them as they are or sprinkle with icing sugar for extra sweetness. If you prefer, spread with jam and clotted cream or add a scoop of vanilla ice cream.
Gluten-free? Just switch to gluten-free flour and add a dash of xanthan gum. Vegan/dairy-free? Switch to dairy-free spread and instead of an egg add a dash of dairy-free milk.
Hopefully, they will be just as delicious as MamGu Welshcakes and you’ve started a life long passion.
You’ll be pleased to know that you can try some, or all, of the other varieties at MamGu’s by using their mail order service – what could be better, Welsh cakes delivered to your door. You’re welcome!