Welsh Cakes

Pancakes? Cakes? or Scones?

I first heard of these Welsh cakes on BBC show: Great British Menu where the UK's top chefs (Richard Corrigan, Marcus Wareing, Nick Nairn, Angela Hartnett... etc) were competing for the opportunity to cook for the Queen. During the 2006 series, Welsh native Angela Harnett created a memorable dessert: Welsh cakes with roasted apricots and Welsh cake ice cream which has since stucked in my mind until now.

I was curious about the texture and taste of these traditional Welsh cakes and finally get to make them this morning.

These Welsh cakes are traditional Welsh snacks. The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone, a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; most people refer to them though as girdle scones. Welsh cakes are made from flour, butter or lard, eggs, sugar, and currants and/or raisins. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered. They are often eaten with a pot of tea.

Next, I want to make the Bara Brith - A Welsh yeast or baking soda-raised sweet bread, quite dense and cake-like in texture, containing spices and tea-soaked dried fruit. Delicious served warm, sliced and spread with salty Welsh butter.

Welsh Cakes

(Adapted from Mary Berry's Complete Cookbook)

Makes 12

Ingredients

250 g (8 oz) self-raising flour

1 tsp baking powder

125 g (4 oz) butter

90 g (3 oz) caster sugar

90 g (3 oz) currants

1/2 tsp ground mixed spice

1 egg, beaten

About 2 tbsp milk

sunflower oil for greasing

Method

1. Sift the flour and baking powder into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
2. Add the sugar, currants, and mixed spice, and stir to mix. Add the egg and enough milk to form a soft but not sticky dough.
3. On a lightly floured work surface, roll out the dough to a thickness of 5 mm (1/4 in). Cut into rounds with pastry cutter.
4. Heat a griddle or a heavy frying pan and grease with a little oil. Cook the Welsh cakes on the hot griddle or pan over a low heat for about 3 minutes on each side until cooked through and golden brown.
5. Leave to cool on a wire rack. Serve on the day of making, if possible.

Note: If prefered, serve the Welsh cakes hot, lightly sprinkled with sugar, straight from the griddle or frying pan.