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||Welsh Cakes |
I got this recipe from my father's mother, Mary Blethyn, who had it from her grandmother in Hendy Gwyn (Whitland), Pembrokeshire.
- 1 pound of Flour
- 6 ounces of Sugar
- 6 ounces of Fat (1/2 lard, 1/2 butter) (I generally use all butter these days, though)
- 1/2 a teaspoon of raising powder
- a pinch of salt
- 1 large egg
- a generous handful of dried fruit
- milk to mix
Rub the fat into the flour until it's like fine breadcrumbs. Mix in all the other dry ingredients. Beat the egg well, add gradually to the mixture. Add the milk until you have a stiff, manageable dough. Knead well. Turn out onto a floured board and roll out to 1/2 an inch thickness. Cut into rounds about 2 inches across. Cook on a well greased plate (a thick frying pan will do if you don't have a bakestone) over a low heat until brown on both sides.
Some people sprinkle them with sugar or let them get cold and have them with salted butter, but in my house they don't even reach the serving plate. I like them warm and still soggy in the middle, preferably a bit burnt too. Some strange people even go as far as leaving out the fruit and spice, then cut them down the middle and fill them with jam. This is a ‘jam split’ and is an abomination, so we won’t delve too deeply into that
|Nicey replies: Sue as you know we hardly ever, ever put up recipes on NCOTAASD as we would soon wind up swamped with them. However this is definitely one time when we happily bend our arbitrary rules.
We used to borrow Aunty Marilyn's griddle (and recipe too) and make a big batch of Welsh cakes. They definitely cooked best on the griddle, but with St Davids day a month away now I may well see if our big frying pan is up to the job.