Yield: 20 cakes
|\N \N||\"Pice Ar Y Maen\"|
|1 pounds||Flour (4 cups)|
|1 teaspoon||Baking powder|
|10 ounces||Butter (1 1/4 cups)|
|6 ounces||Sugar (3/4 cup)|
|6 ounces||Mixed currants and sultanas (1 1/2 cups)|
|½ teaspoon||Mixed spice or mace (opt)|
|\N \N||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 T) to make it the same consistency as short-crust pastry. Turn out onto a floured board, roll out and cut into rounds about 3" across and ½" 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.
NOTE: Welsh Cakes are known in South Wales as `South Wales Cakes' and regarded there as a speciality of that part of the country.
Esentially they are griddle cakes (called a bakestone in Wales), but they can also be cooked in a heavy pan or skillet.
"An attention to cleanliness, not only in their culinary operations and in domestic arrangements, but also where it is most essentially requisite for health and comfort, in their dress, forms a prominent and amiable feature in the North-Wallian character." - Sketches in North Wales, J.W. Harding, 1810.
Typed by Linda Howard.
From: Linda Howard Date: 09-19-94