22 Delicious Welsh Recipes Traditional

Brimming with rich flavors and hearty traditions, Welsh cuisine is a hidden gem waiting to be discovered in your kitchen. From the cozy comfort of Welsh rarebit to the rustic charm of cawl, these 22 traditional recipes bring a taste of Wales right to your table. Perfect for home cooks looking to explore new culinary horizons, each dish promises a delicious adventure. Let’s dive into the flavors of Wales together!

Welsh Rarebit

Perfect for a cozy night in, Welsh Rarebit is a savory cheese sauce that transforms simple toast into a decadent meal.

Ingredients

• For the sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1/2 cup stout beer
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, grated
  • 1 tbsp Worcestershire sauce
  • Salt to taste
• For serving:
  • 4 slices thick-cut bread, toasted

Instructions

1. Melt butter in a medium saucepan over medium heat.
2. Whisk in flour, mustard powder, and cayenne pepper until smooth, about 1 minute.
3. Gradually add stout beer, whisking constantly to prevent lumps.
4. Stir in heavy cream and bring to a simmer.
5. Reduce heat to low and add grated cheddar cheese, stirring until melted and smooth.
6. Mix in Worcestershire sauce and salt, then remove from heat.
7. Preheat broiler to high.
8. Place toasted bread on a baking sheet and spoon cheese sauce over each slice.
9. Broil until the sauce is bubbly and lightly browned, about 2-3 minutes.

Velvety and rich, the sauce clings to the toast, offering a perfect balance of sharp and creamy flavors. Try topping with a fried egg for an extra hearty version.

Glamorgan Sausages

Craving a meatless sausage that’s packed with flavor? Glamorgan Sausages, a Welsh classic, are your answer. These cheesy, leek-infused delights are surprisingly simple to make.

Ingredients

• For the sausages:
  • 1 cup breadcrumbs
  • 1 cup grated Caerphilly cheese (or sharp cheddar)
  • 1 leek, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp mustard powder
  • 1 egg, beaten
  • 2 tbsp milk
  • Salt and pepper to taste
• For frying:
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix breadcrumbs, cheese, leek, parsley, and mustard powder.
2. Add beaten egg and milk to the mixture. Season with salt and pepper. Mix until combined.
3. Divide the mixture into 8 portions. Shape each into a sausage shape, about 3 inches long.
4. Heat oil in a frying pan over medium heat (350°F). Fry sausages for 3-4 minutes on each side until golden brown.
5. Tip: Ensure the oil is hot before adding sausages to prevent sticking.
6. Tip: Don’t overcrowd the pan; fry in batches if necessary.
7. Tip: Let sausages rest for a minute after frying for easier handling.

Zesty and crispy on the outside, soft and flavorful inside, these sausages are perfect with a side of mustard or chutney. Try them in a sandwich for a quick, satisfying meal.

Bara Brith

Yet another delightful treat to explore is Bara Brith, a Welsh tea loaf that’s both simple and satisfying. Perfect with a cup of tea, this recipe brings a touch of tradition to your table.

Ingredients

– For the fruit mixture:
– 1 cup mixed dried fruit (raisins, currants, chopped dates)
– 1/2 cup brown sugar
– 1 cup strong black tea, cooled
– For the dough:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1 egg, beaten

Instructions

1. Soak the mixed dried fruit and brown sugar in the cooled black tea overnight for maximum flavor.
2. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
3. In a large bowl, whisk together the flour, baking powder, and cinnamon.
4. Add the beaten egg to the soaked fruit mixture, stirring well to combine.
5. Gradually fold the wet ingredients into the dry ingredients until just mixed; avoid overworking the dough.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60 minutes or until a skewer inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
9. Slice and serve slightly warm or at room temperature.
Each slice of Bara Brith offers a moist, fruity bite with a hint of spice. Try it toasted with butter for an extra indulgent treat.

Cawl

You’ve probably heard of stew, but Cawl is the Welsh version that’s heartier and simpler. It’s perfect for chilly evenings or when you need a comforting meal.

Ingredients

• For the broth:
  • 2 lbs lamb shoulder, cut into chunks
  • 8 cups water
  • 2 tbsp salt
• For the vegetables:
  • 2 large potatoes, peeled and diced
  • 2 carrots, sliced
  • 1 leek, sliced
  • 1 small turnip, diced

Instructions

1. Place lamb chunks in a large pot. Cover with 8 cups of water. Add 2 tbsp salt.
2. Bring to a boil over high heat. Skim off any foam that rises to the top.
3. Reduce heat to low. Cover and simmer for 1.5 hours, until lamb is tender.
4. Add potatoes, carrots, leek, and turnip to the pot. Simmer for another 30 minutes, until vegetables are soft.
5. Tip: For a richer flavor, let the stew sit overnight before reheating and serving.
6. Tip: Serve with crusty bread to soak up the broth.
7. Tip: If the broth is too thin, remove some vegetables, blend, and return to the pot to thicken.

Makes a hearty, flavorful stew with tender lamb and soft vegetables. Try topping with fresh parsley for a burst of color and freshness.

Welsh Cakes

Oftentimes, the simplest recipes bring the most comfort. Welsh cakes are a perfect example, offering a delightful mix of sweetness and spice in every bite.

Ingredients

• For the dough:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup currants
• 1 large egg, beaten
• 2 tbsp milk

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
2. Add cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in the currants until evenly distributed.
4. Make a well in the center of the mixture. Pour in the beaten egg and milk. Stir until a dough forms. Tip: If the dough is too dry, add a teaspoon of milk at a time until it comes together.
5. Turn the dough onto a lightly floured surface. Roll out to a 1/4-inch thickness.
6. Use a 2-inch round cutter to cut out cakes. Re-roll scraps as needed.
7. Heat a griddle or large skillet over medium-low heat. Cook the cakes for about 3 minutes per side, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure even cooking.
8. Transfer cooked cakes to a wire rack to cool slightly. Tip: For extra sweetness, dust the warm cakes with powdered sugar.

Authentic Welsh cakes boast a tender, crumbly texture with a buttery flavor enhanced by the subtle spice of nutmeg. Serve them warm with a dollop of jam or simply enjoy them as is for a quick, satisfying treat.

Laverbread

Kickstart your morning with laverbread, a traditional Welsh delicacy that’s both nutritious and versatile. This seaweed-based dish packs a umami punch, perfect for a hearty breakfast or a unique side.

Ingredients

• For the laverbread:
  • 1 cup dried laver seaweed
  • 2 cups water
• For serving:
  • 4 slices whole wheat bread
  • 2 tbsp unsalted butter

Instructions

1. Rinse the dried laver seaweed under cold water to remove any debris.
2. In a medium saucepan, combine the rinsed seaweed and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the seaweed is tender and has a paste-like consistency. Tip: If the mixture becomes too thick, add a little more water to reach the desired consistency.
4. While the laverbread cooks, toast the whole wheat bread until golden and crisp.
5. Spread the toasted bread with unsalted butter while still warm. Tip: For extra flavor, consider using salted butter or adding a pinch of sea salt.
6. Top the buttered toast with a generous layer of the cooked laverbread. Tip: Laverbread pairs wonderfully with poached eggs or smoked salmon for a more substantial meal.

Buttery toast contrasts beautifully with the rich, oceanic flavor of laverbread. Try it alongside scrambled eggs or as a base for avocado toast for a modern twist.

Welsh Lamb Stew

Zesty and hearty, this Welsh Lamb Stew is a comforting dish perfect for chilly evenings. Its rich flavors and tender meat make it a standout meal.

Ingredients

• For the stew:
• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 potatoes, cubed
• 4 cups beef stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add lamb cubes and brown on all sides, about 5 minutes. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove lamb and set aside. In the same pot, add onion and carrots. Cook until softened, about 5 minutes.
4. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute to release flavors.
5. Return lamb to the pot. Add beef stock and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours. Tip: Skim off any fat that rises to the surface for a clearer stew.
7. Add potatoes and continue to simmer for another 30 minutes, or until potatoes are tender. Tip: The stew is ready when the lamb is fork-tender.
8. Season with salt and pepper before serving.

Generously ladle the stew into bowls. The lamb should be melt-in-your-mouth tender, with vegetables that have soaked up the rich broth. Serve with crusty bread to dip into the flavorful sauce.

Cheese and Leek Tart

Fancy a savory tart that’s both simple and sophisticated? This Cheese and Leek Tart combines creamy textures with a crisp crust for a satisfying bite every time.

Ingredients

– For the crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup unsalted butter (cold, cubed), 3-4 tbsp ice water
– For the filling: 2 large leeks (white and light green parts only, thinly sliced), 2 tbsp unsalted butter, 1 cup heavy cream, 2 large eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. Make the crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
3. Roll out dough on a floured surface to fit a 9-inch tart pan. Press into pan and trim edges. Prick bottom with a fork and bake for 15 minutes.
4. Prepare filling: In a skillet, melt butter over medium heat. Add leeks and cook until soft, about 5 minutes. Remove from heat.
5. In a bowl, whisk together cream, eggs, salt, and pepper. Stir in leeks and half the cheese.
6. Pour filling into crust. Sprinkle remaining cheese on top.
7. Bake for 25-30 minutes, until filling is set and crust is golden.
8. Let cool for 10 minutes before slicing.
Here’s the deal: The tart emerges with a flaky crust, rich and velvety filling, and a golden cheese topping. Serve warm with a side salad for a light lunch or dinner.

Welsh Fruit Teabread

Yorkshire tea bread is a moist, fruity loaf that’s perfect with a cup of tea. It’s easy to make and packed with flavor.

Ingredients

For the fruit mixture:

• 1 cup mixed dried fruit
• 1 cup hot brewed tea
• 1/2 cup brown sugar

For the bread:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 egg, beaten

Instructions

1. Soak the mixed dried fruit in hot brewed tea and brown sugar for 2 hours. Tip: Use a strong tea for more flavor.
2. Preheat the oven to 350°F. Grease a loaf pan.
3. Mix the flour and baking powder in a large bowl.
4. Add the soaked fruit mixture and beaten egg to the dry ingredients. Stir until just combined. Tip: Do not overmix to keep the bread light.
5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

Just out of the oven, this teabread is wonderfully moist with a tender crumb. Serve it warm with butter or enjoy it as is for a sweet treat.

Conwy Mussels

Just discovered Conwy mussels? These plump, flavorful bivalves are a seafood lover’s dream, ready in minutes.

Ingredients

• For the mussels:
  • 2 lbs fresh Conwy mussels, cleaned and debearded
  • 1 cup dry white wine
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
• For serving:
  • 1 loaf crusty bread, sliced

Instructions

1. Heat a large pot over medium heat. Add butter and let it melt.
2. Add minced garlic to the pot. Sauté for 1 minute until fragrant.
3. Pour in white wine. Bring to a simmer for 2 minutes.
4. Add cleaned mussels to the pot. Cover with a lid.
5. Steam mussels for 5-7 minutes, or until shells open. Discard any unopened mussels.
6. Sprinkle chopped parsley over the mussels. Stir gently to combine.
7. Serve immediately with sliced crusty bread on the side.

Freshly steamed Conwy mussels offer a tender bite with a briny, buttery sauce. Perfect for dipping bread or pairing with a crisp salad.

Welsh Beef and Ale Pie

Rustic and hearty, this Welsh Beef and Ale Pie combines tender beef with rich ale for a comforting meal. Perfect for chilly evenings, it’s a dish that promises warmth and satisfaction with every bite.

Ingredients

For the filling:

– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup dark ale
– 2 cups beef stock
– 1 tbsp Worcestershire sauce
– 1 tsp thyme
– Salt and pepper to taste

For the crust:

– 2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup cold water

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add onion and carrots. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
4. Return beef to the pot. Pour in ale, beef stock, Worcestershire sauce, and thyme. Season with salt and pepper.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, until beef is tender.
6. While filling cooks, make the crust. Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add water, 1 tbsp at a time, until dough comes together.
7. Roll out dough on a floured surface to fit your pie dish. Set aside.
8. Once filling is ready, transfer to pie dish. Cover with crust, sealing edges. Cut slits in the top for steam to escape.
9. Bake for 30 minutes, until crust is golden brown.
10. Let pie rest for 10 minutes before serving. Serve with a side of mashed potatoes for a complete meal.
Succulent beef and a flaky crust make this pie a standout. The ale adds depth, while the vegetables bring sweetness. Try serving it with a dollop of mustard for an extra kick.

Leek and Potato Soup

Melt-in-your-mouth comfort, this Leek and Potato Soup is simplicity at its best. Perfect for chilly evenings or when you need a quick, nourishing meal.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 2 large leeks, white and light green parts only, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
• For the body:
  • 4 cups chicken or vegetable stock
  • 1 lb potatoes, peeled and diced
• For finishing:
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add leeks, onion, and garlic. Cook until soft, about 5 minutes, stirring occasionally.
3. Pour in stock and add potatoes. Bring to a boil.
4. Reduce heat to low. Simmer until potatoes are tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in heavy cream. Season with salt and pepper. Tip: Add cream off the heat to prevent curdling.
7. Heat through for 2 minutes. Do not boil after adding cream.

You’ll love the velvety texture and the subtle sweetness of leeks in this soup. Try topping with crispy bacon or fresh chives for an extra flavor boost.

Welsh Honey Spice Cake

Oven-baked treats bring warmth to any table, and this Welsh Honey Spice Cake is no exception. Its rich flavors and moist texture make it a standout dessert.

Ingredients

– For the cake:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup honey
– 2 large eggs
– 1/2 cup buttermilk

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add honey and eggs to the butter mixture, beating well after each addition.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan. Smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cinnamon and honey shine in this cake, offering a warm, spicy sweetness. Serve it slightly warmed with a dollop of whipped cream for an extra indulgent treat.

Pembrokeshire Earlies

Get ready to dive into the simplicity and elegance of Pembrokeshire Earlies, a dish that celebrates the humble potato with minimal fuss and maximum flavor.

Ingredients

• For the potatoes:
  • 2 lbs Pembrokeshire Earlies potatoes, scrubbed
  • 2 tbsp olive oil
  • 1 tsp sea salt
• For serving:
  • 2 tbsp butter
  • Freshly chopped parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the scrubbed Pembrokeshire Earlies with olive oil and sea salt until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. Tip: Ensure they’re not touching for even roasting.
4. Roast in the preheated oven for 25 minutes. Tip: Halfway through, give them a stir for uniform crispiness.
5. After 25 minutes, check for doneness by piercing a potato with a fork; it should slide in easily.
6. Remove from the oven and immediately toss with butter until melted and glossy.
7. Garnish with freshly chopped parsley before serving. Tip: Serve hot to enjoy the crispy exterior and fluffy interior contrast.

Vibrant and buttery, these Pembrokeshire Earlies boast a crispy golden skin with a light, fluffy center. Perfect as a side or topped with a dollop of sour cream for an extra indulgent twist.

Welsh Faggots

Tasty and hearty, Welsh Faggots are a traditional dish that brings comfort to any table. This recipe simplifies the process without sacrificing flavor.

Ingredients

• For the faggots:
  • 1 lb pork liver, finely chopped
  • 1/2 lb ground pork
  • 1 cup breadcrumbs
  • 1 small onion, finely diced
  • 1 tsp dried sage
  • 1/2 tsp ground allspice
  • Salt and pepper to taste
• For the gravy:
  • 2 cups beef stock
  • 1 tbsp flour
  • 1 tbsp butter

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix pork liver, ground pork, breadcrumbs, onion, sage, allspice, salt, and pepper until well combined.
3. Shape the mixture into 8 equal-sized balls. Tip: Wet your hands to prevent sticking.
4. Place the balls in a greased baking dish. Bake for 30 minutes until firm.
5. While baking, melt butter in a saucepan over medium heat. Stir in flour to make a roux.
6. Gradually add beef stock, stirring continuously until the gravy thickens. Tip: Avoid lumps by adding stock slowly.
7. Pour the gravy over the baked faggots. Return to oven for 10 minutes.
8. Serve hot. Tip: Pair with mashed potatoes for a classic combo.

Savory and rich, these faggots offer a deep, meaty flavor with a tender texture. Try serving them atop a slice of crusty bread to soak up the gravy.

Snowdon Pudding

Yet another dessert to warm your winter nights, Snowdon Pudding is a traditional Welsh treat. Its rich, comforting flavors make it a favorite during the colder months.

Ingredients

– For the pudding: 1 cup all-purpose flour, 1/2 cup breadcrumbs, 1/2 cup suet, 1/2 cup brown sugar, 1/2 cup raisins, 1 tsp baking powder, 1/2 tsp nutmeg, 1/2 cup milk
– For the sauce: 1 cup water, 1/2 cup brown sugar, 1 tbsp lemon juice, 1 tbsp butter

Instructions

1. Preheat your oven to 350°F. Grease a pudding basin lightly.
2. In a large bowl, mix flour, breadcrumbs, suet, brown sugar, raisins, baking powder, and nutmeg.
3. Gradually add milk to the dry ingredients, stirring until the mixture is moist but not wet.
4. Spoon the mixture into the greased pudding basin, leaving about an inch at the top for expansion.
5. Cover the basin with a lid or foil, securing it tightly with string.
6. Place the basin in a large pot and add enough boiling water to come halfway up the sides of the basin.
7. Cover the pot and steam the pudding for 2 hours, checking occasionally to ensure the water doesn’t boil dry.
8. For the sauce, combine water, brown sugar, lemon juice, and butter in a small saucepan.
9. Bring to a boil over medium heat, then simmer for 5 minutes until slightly thickened.
10. Remove the pudding from the pot and let it sit for 5 minutes before turning it out onto a plate.
11. Serve the pudding warm, drizzled with the sauce.
Just like that, you’ve got a pudding that’s moist inside with a slightly crispy exterior. The sauce adds a sweet and tangy contrast, making it irresistible. Try serving it with a scoop of vanilla ice cream for an extra treat.

Welsh Leek Soup

Deliciously simple, Welsh Leek Soup brings comfort with minimal effort. Its creamy texture and mild flavor make it a versatile dish for any season.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 3 large leeks, white and light green parts only, thinly sliced
  • 1 medium onion, chopped
• For the soup:
  • 4 cups chicken or vegetable stock
  • 2 medium potatoes, peeled and diced
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add leeks and onion, cook until soft, about 5 minutes. Stir occasionally to prevent browning.
3. Pour in stock, add potatoes, and bring to a boil.
4. Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
6. Stir in heavy cream, season with salt and pepper, and heat through. Tip: Avoid boiling after adding cream to prevent curdling.
7. Serve hot. Tip: Garnish with chopped chives or a drizzle of olive oil for extra flavor.

Enjoy the soup’s velvety texture and the subtle sweetness of leeks. Pair with crusty bread for a satisfying meal or serve as a starter to impress guests.

Anglesey Eggs

Venture into a classic Welsh dish with a twist. Anglesey Eggs combines simple ingredients for a hearty meal.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1 tbsp vinegar
• For the sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1/2 cup grated cheddar cheese
  • Salt and pepper to taste
• For the topping:
  • 1 cup mashed potatoes
  • 1 tbsp butter
  • 1/4 cup breadcrumbs

Instructions

1. Fill a large pot with water, add vinegar, and bring to a boil.
2. Gently add eggs to boiling water. Cook for 10 minutes for hard-boiled.
3. Transfer eggs to ice water. Cool for 5 minutes, then peel and slice.
4. Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour to form a roux.
5. Gradually add milk, whisking continuously until sauce thickens, about 5 minutes.
6. Stir in cheddar cheese until melted. Season with salt and pepper.
7. Preheat oven to 375°F. Layer sliced eggs in a baking dish. Pour cheese sauce over.
8. Mix mashed potatoes with 1 tbsp butter. Spread over the sauce layer.
9. Sprinkle breadcrumbs on top. Bake for 20 minutes until golden.

Creamy cheese sauce envelops the eggs, topped with a crispy potato crust. Serve with a side of steamed greens for a balanced meal.

Welsh Salt Duck

Tired of the same old chicken dishes? Welsh Salt Duck offers a bold, savory alternative with minimal fuss. This dish hinges on salt-curing for deep flavor.

Ingredients

• For the cure:
  • 1 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tbsp black peppercorns, crushed
• For the duck:
  • 1 whole duck, about 5 lbs
  • 2 quarts cold water

Instructions

1. Mix kosher salt, brown sugar, and crushed black peppercorns in a bowl.
2. Rub the cure mixture all over the duck, inside and out. Tip: Wear gloves to avoid salt irritation.
3. Place the duck in a large container and cover with cold water. Refrigerate for 48 hours.
4. After curing, rinse the duck under cold water to remove excess salt. Pat dry with paper towels.
5. Preheat the oven to 300°F. Place the duck on a rack in a roasting pan.
6. Roast for 3 hours, or until the skin is golden and crispy. Tip: Check halfway to ensure even cooking.
7. Let the duck rest for 10 minutes before carving. Tip: Resting ensures juicy meat.

Duck emerges succulent with a crisp, salty skin. Serve sliced with a sharp mustard or pickled vegetables for contrast.

Welsh Apple Cake

Very few desserts balance simplicity and flavor like Welsh Apple Cake. Perfect for any season, this cake combines tender apples with a moist, spiced batter.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 2 medium apples, peeled and diced
• For the topping:
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, salt, and 1 tsp cinnamon.
3. In another bowl, beat butter and 3/4 cup sugar until fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time, beating well after each addition.
5. Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.
6. Fold in diced apples. Tip: Use a variety like Granny Smith for a tart contrast.
7. Pour batter into prepared pan. Smooth top with a spatula.
8. Mix 1 tbsp sugar and 1/2 tsp cinnamon. Sprinkle over batter. Tip: For extra crunch, add a handful of chopped nuts to the topping.
9. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack.

Moist and fragrant, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The cinnamon-sugar topping adds a delightful crunch to every bite.

Welsh Onion Cake

Craving a comforting, savory dish? Welsh Onion Cake layers thinly sliced potatoes and onions, baked to golden perfection.

Ingredients

• For the layers:
  • 2 lbs potatoes, peeled and thinly sliced
  • 2 large onions, thinly sliced
  • 1/2 cup unsalted butter, melted
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F. Grease a 9-inch round baking dish.
2. Layer half the potato slices in the dish, overlapping slightly. Tip: Use a mandoline for even slices.
3. Spread half the onion slices over the potatoes. Drizzle with half the melted butter. Sprinkle with half the salt and pepper.
4. Repeat layers with remaining potatoes, onions, butter, salt, and pepper.
5. Cover with foil. Bake for 45 minutes. Tip: Foil prevents drying.
6. Remove foil. Bake for another 20 minutes until top is golden and potatoes are tender. Tip: Test doneness with a fork.

Golden and crisp on top, the Welsh Onion Cake is tender inside. Serve with a dollop of sour cream for extra richness.

Welsh Plum Tart

Luscious seasonal plums star in this simple yet elegant tart, perfect for summer gatherings. A buttery crust complements the juicy fruit.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 3-4 tbsp ice water
• For the filling:
  • 6 medium plums, pitted and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F.
2. In a food processor, combine flour, butter, sugar, and salt. Pulse until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, pulsing until dough just comes together. Tip: Don’t overmix to keep crust flaky.
4. Press dough into a 9-inch tart pan. Chill for 15 minutes.
5. Line crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment.
6. In a bowl, toss plums with sugar, cornstarch, and cinnamon. Tip: Let sit for 10 minutes to draw out juices.
7. Arrange plum slices in the crust. Bake for 35-40 minutes until crust is golden and filling bubbles.
8. Cool on a wire rack before serving. Tip: Serve slightly warm with vanilla ice cream for contrast.

This tart boasts a crisp crust with a tender, spiced plum filling. Try it with a dollop of whipped cream for extra indulgence.

Conclusion

Venturing into the heart of Wales through its cuisine offers a delightful journey for any home cook. Our roundup of 22 traditional Welsh recipes is a treasure trove of flavors waiting to be explored. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!