If you’ve ever bitten into a warm, sugary Welsh Cake, you’ll know the joy of finding those sweet, chewy little bursts inside — currants. But why currants? Why not raisins, sultanas, or chocolate chips?
At CwtchBakes, we love experimenting with flavours, but the humble currant will always have a special place in the traditional Welsh Cake recipe. Here’s why.
First of All… What Are Currants?
Let’s clear up a common mix-up: currants (in this context) aren’t the juicy red or black berries you grow in a garden — they’re tiny dried grapes. Specifically, they’re made from the Black Corinth variety, which is smaller, darker, and slightly tangier than raisins or sultanas.
A Taste of Tradition
Welsh Cakes date back to at least the 19th century, when they were baked on a bakestone over an open fire. The ingredients were simple and affordable — flour, butter, sugar, and eggs — but adding dried fruit gave them:
- Natural sweetness (before sugar was cheap and plentiful)
- Texture and chewiness
- A touch of luxury in an otherwise humble treat
Small and evenly shaped currants were ideal: they didn’t overwhelm the dough or cause uneven cooking on the griddle, and they had just the right amount of sweetness in each bite.
Why Currants — Not Raisins or Sultanas?
- Size matters: Currants are smaller and don’t dominate the texture. Larger fruits like raisins can clump or burn on a hot bakestone.
- Even distribution: Their size allows for more mixing, so you get a little fruit in every mouthful.
- Traditional flavour: Currants have a subtle tanginess that complements the light spice in classic Welsh Cake dough.
- Historical availability: In 19th-century Britain, currants were cheaper and more accessible than exotic or imported fruits.
Of course, we now have access to a whole world of ingredients — and at CwtchBakes, we love experimenting with chocolate chips, orange zest, or even lavender. But when we want to honour tradition, we reach for currants.
Fun Fact:
In some parts of Wales, Welsh Cakes were once called “picau ar y maen” (cakes on the stone), and having fruit in them was considered a sign of care and generosity — especially during times when even a small handful of currants felt like a treat.
From Our Griddle to Yours
So next time you taste one of our Traditional Welsh Cakes, those tiny currants are doing more than adding flavour — they’re keeping a centuries-old tradition alive. Sweet, simple, and made with heart.