After the constant nagging off my brother I have made Welsh cakes from the recipe he gave me. Traditionally they are done on a griddle over the fire, but we are yet to find a griddle suitable for our fire so I made them on the hob. Didn't go to well with to start with as I had the pan too hot, burnt the butter then subsequently burnt the 4 first cake. They are not the easiest to flip over but thankfully I have a trusty "Hubby with asbestos fingers - Mk1". They a similar to English scones, but I still prefer scotch pancakes as they are lighter.
Traditionally they are eaten as they are or two of the cakes are sandwiched with jam and cream.
Welsh Cakes
Makes 15
225g/8oz self raising flour
110g/4oz butter
75g/3oz caster sugar
75g/3oz sultanas
1 tsp mixed spice
1 egg
1) Rub butter into flour until it has the consistency of crumbs. Stir in sugar, sultanas and mixed spice. Break in egg and mix until you have a dough.
2) Roll out onto a floured surface and cut into 5cm rounds. Heat griddle pan to medium heat. Cook each cake for 2-3 minutes each side until golden.
Saturday, November 10, 2007
Welsh Cakes
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mmm... they look sooo nice
ReplyDeleteHi Jules :)
ReplyDeleteYUM!!! I have never made Welsh Cakes but these look delish!!
Also thanks for joining in the Great British Pudding Challenge - I will get things sorted out very soon :)
Rosie x
I have never made or eaten Welsh cakes - looks like a nice idea for Sunday tea
ReplyDeleteI use a small palette knife to flip my cage bach (welsh cakes)over. I also don't use any fat on the griddle. Try putting them straight onto a plate of caster sugar when you take the off the pan - sweet and crunchy, yum). Cath x distractedhousewife.blogspot.com
ReplyDeleteThanks for that Cath. I was wondering what the Welsh was for Welsh Cakes. I certainly like the sugar idea!
ReplyDeleteWelsh cake
ReplyDeleteFrom Wikipedia, the free encyclopedia
Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks.
The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker.
My grandmum used to make these and we called them Pics! (from picau ar y maen)
Anon - thank you for the helpful post :)
ReplyDelete