Cheesy Leek Welsh Cakes

Serves12-15 people

Now here’s a thing. Welsh cakes usually include raisins. Raisins are dried grapes. Last time I checked, Wales wasn’t awash with vineyards. Leeks on the other hand… well(sh), it’s the national emblem, isn’t it? Bloomin’ marvellous these are.

22 ratings
layout 2 comments


  • 250g self-raising flour
  • A pinch of chilli powder
  • 100g unsalted butter, cut into small cubes
  • 1 leek, white and light green bits, finely chopped
  • 50g grated cheddar
  • 1 egg, beaten
  • 1 tbsp milk, plus a bit extra if needed

Use spring onions or finely chopped wild garlic instead of the leeks in your cakes.

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1. Tip the flour and chilli powder into a large bowl. Add the cold butter cubes little by little, coating each batch in the flour as you go. Lightly rub it all till the mixture resembles fine breadcrumbs.
2. Add the leek and cheddar, mix them in with a fork. Add the beaten egg. Using your fork, bring it all together to form a soft dough. If it’s too dry, add some milk.
3. Plonk it onto a floured surface. Use your palm or a rolling pin to pat or roll out to a 1cm thickness.
4. Use a scone cutter or the rim of a glass to cut out circles (about 6cm diameter).
5. Heat an ungreased griddle or frying pan over a medium heat.
6. Drop the cakes onto the hot surface and cook through till golden on each side.
7. Amazingly gorgeous eaten from the pan.
8. Dough or cooked cakes can be frozen. To revive, pop in the toaster or warm in a frying pan.
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Grendel's Mother


I used part-wholemeal SR flour, which I think made the mixture a bit drier - I needed 3 tbsp of milk to make it into a proper dough. But the result was delicious.


Our leeks were very skinny so we used two and it worked perfectly, tasted lovely!