Welsh Cakes
Traditional Welsh cakes made with simple ingredients.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | £1.30 | – |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Semi skimmed milkuse 2 tbsp | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Dried mixed fruituse 100g | £2.00500g · £0.40 per 100g | £3.601kg · £0.36 per 100g | £4.50800g · £0.56 per 100g |
| Grated cheeseuse 50g | £2.50250g · £1.00 per 100g | £2.50250g · £1.00 per 100g | £1.89250g · £0.76 per 100g |
| Basket total (full packs) | £9.80 | £11.65 | £11.42 |
| Cost of what this recipe uses | £2.29 | £2.46 | £2.49 |
| Per serving | £0.19 | £0.20 | £0.21 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat your oven to 180C (160C fan, gas 4). In a large bowl, combine the plain flour, caster sugar, and a pinch of salt. Use a 25cm x 35cm baking tray lined with baking parchment.
- Add the unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. This should take about 5 minutes.
- Stir in the dried mixed fruit and grated cheese. Make sure they are evenly distributed throughout the mixture.
- Make a well in the centre of the mixture and add the beaten egg and semi-skimmed milk. Mix until a soft dough forms. You may need to use your hands to ensure everything is well combined.
- Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth. If the dough is too sticky, add a little more flour.
- Roll out the dough to a thickness of about 0.5cm. Using a 7.5cm round cutter, cut out circles of dough. You should get about 12 Welsh cakes.
- Place the Welsh cakes on the prepared baking tray and bake for 15-20 minutes, or until golden brown and cooked through. Keep an eye on them to prevent burning.
- Remove from the oven and let them cool on the tray for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, dusted with a little caster sugar if desired.
Tips
- To make it cheaper, you can use a mix of dried fruits you have on hand instead of buying a specific mixed fruit pack.
- Store Welsh cakes in an airtight container at room temperature for up to 3 days.
- To freeze, place the cooled Welsh cakes on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Defrost at room temperature and reheat in a low oven (150C/130C fan/gas 2) for 5-10 minutes until warmed through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 950g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 970ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Dried mixed fruit · about 400g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. - Grated cheese · about 100g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).