IT'S THE WEEKEND: The Weekend Recipe - Welsh cakes and bara brith by Rhys Thomas of Bakestone Bakery, Pontypool

First published in

Welsh Cakes

This is a gluten-free Welsh Cake recipe.


250g gluten free flour/plain flour

125g butter/margarine

125g caster sugar

One medium free range egg

75g currants/sultanas

One level teaspoon mixed spice

Pinch salt


Rub flour, salt and margarine together to create bread crumbs. Next mix in the dried fruit, mixed spice, and salt. Beat in the egg and using your hands form it in to a solid mass, making sure that it is not too wet. Then roll it out on to a little bit of flour around 10 mm thick and cut with a designed pastry cutter. Then cook the cakes on a bakestone or frying pan for three minutes on either side ensuring that it remains moist.

**To vary the traditional recipe, add marmalade along with the dried fruit.

Bara Brith


450g Mixed fruit

250g soft brown sugar

300ml of string Welsh tea

450g of self raising flour ( for gluten free flour use 20ml of vegetable oil)


Soak the fruit in the tea overnight. Pre-heat the oven to 130oc or gas mark 3 or 4. Mix all of the ingredients together ( sugar, flour, and fruit). Pour the mix in to a 2lb loaf tin and bake it for one and a half hours.If you think it is burning half way through cover it over with foil and check it is cooked by putting a skewer into the loaf an if it comes out clean it is done.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree