Welsh cakes

Yield: 15 servings

Measure Ingredient
1 pounds Self-raising flour
2 ounces Butter
4 ounces Sugar
4 ounces Sultanas and raisins
2 \N Eggs
⅓ pint Water

cOn sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes.

Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of ½-inch. Cut out circles with a 2-½-inch shell-edged cutter.

Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil.

Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Source: Philippa Davenport in "Country Living" (British), April 1989.

Typed for you by Karen Mintzias

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