Welsh cakes
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Self-raising flour |
| 2 | ounces | Butter |
| 4 | ounces | Sugar |
| 4 | ounces | Sultanas and raisins |
| 2 | Eggs | |
| ⅓ | pint | Water |
Directions
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