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18 September 2014
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Cerys and Welsh cakes

"I like Welsh cakes because you don't have the stress of wondering if they'll rise or not, like a soufflé or scones or cup cakes. When you're making Welsh cakes, you always look like a very good baker - mistake free. They're good for cooking with young children: they can help with the mixing, dye them with food colouring (green was my favourite), cut shapes out of the mixture, pick out the raisins and sprinkle them with flour. You don't even have to cook them very long - I love half baked Welsh cakes!"
Cerys Matthews


125g of butter
250g of self-raising flour
75g of castor sugar
Pinch of mixed spices
100g of currants/sultanas/raisins
1 egg, beaten

Rub together the butter and flour
Add the egg
Put the sugar, spice and fruit into the mixture
Put the mixture into the fridge to cool for half an hour
Roll out the mixture until it is about 1cm thick
Cut out circles
Cook the cakes in a frying pan or on a bakestone WITHOUT using oil or butter until they are browned on both sides
Sprinkle with sugar and serve


125g o fenyn
250g o flawd codi
75g o siwgr mân
Pinsaid o bowdwr sbeisys cymysg
100g o gyrens/sultanas/raisins
1 wy wedi ei guro

Cymysgwch y menyn a'r blawd
Ychwanegwch yr wy
Rhowch y siwgr, sbeisys a'r ffrwythau i mewn
Cymysgwch y cyfan
Rhowch y cymysgedd yn yr oergell am hanner awr i oeri
Rholiwch y cymysgedd nes ei fod tua 1cm o drwch
Defnyddiwch dorrwr siâp cylch i dorri'r cacenni
Coginiwch y cacenni mewn padell ffrio neu ar garreg bobi HEB olew na menyn
Coginiwch y cacenni ar wres isel nes eu bod yn frown bob ochr
Rhowch y cacenni ar blât
Rhowch siwgr ar y cacenni cyn eu bwyta

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