Welsh Cakes are a specialty of South Wales. Essentially they are griddle cakes (called a bakestone in Wales), but they can also be cooked in a heavy pan or skillet.
1 lb. (4 cups) plain flour
1 teaspoon baking powder
10 oz. (1 and 1/4 cups) butter
6 oz. (3/4 cup) sugar
pinch of salt
6 oz. (1 and 1/2 cups) mixed currants and sultanas (seedless raisins)
1/2 teaspoon mixed spice or mace (optional)
1 egg
a little milk
Mix together the flour and baking powder with the salt, then rub in the butter. Add the sugar, spice and fruit. Mix in the beaten egg and just enough milk (about 3 tablespoons) to make it the same consistency as short-crust pastry. Turn out onto a floured board, roll out and cut into rounds about 3 in. across and 1/2 inch thick. Cook over a medium heat in a very lightly greased pan or bakestone for about 3-4 minutes on each side. If they brown too quickly, lower the heat, for the inside must have time to cook thoroughly so that it has a brittle, sandy texture. Serve either hot or cold with butter, sprinkled with sugar, cinnamon, jam or honey. Makes approximately 20. Welsh Cakes are called Pice ar y Maen in the Welsh language.
Our self catering Welsh holiday cottages have fully equipped kitchens ideal for trying out some of these Welsh recipes.
