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Recipe name:
welsh cakes
Yield:
15 Servings
Ingredients:
Self-raising flour 1 lb
Butter 2 oz
Sugar 4 oz
Sultanas and raisins 4 oz
Eggs 2
Water 1/3 pt
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Preparation:
On 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 1/2-inch. Cut out circles with a 2-1/2-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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