In honour of St David’s Day this week’s recipe is for Welsh cakes. These flat cakes are similar to scones, except sweeter, denser, and packed with currants. They are traditionally cooked on a griddle, which is similar to a frying pan, placed over a fire. Heavenly when sprinkled with sugar, sliced in half and spread thickly with butter!
We were going to use a Delia Smith recipe, but for autheticity’s sake, we went with one from the Welsh Griddle Company. According to them: “What categorises Welsh Pancakes is that they are made in a pile, well buttered, then cut down in wedges and eaten like a cake.” We’ve never tried them this way, but we certainly wouldn’t say no!
Pice ar y Maen (Welsh Cakes) Ingredients:
(250g) 8oz self-raising flour
(75g) 3 oz butter
(1/4 tsp) pinch of salt
(75g) 3 oz currants
(75g) 3oz caster sugar
little milk (to mix)
extra caster sugar (to sprinkle)
¼ tsp of spice (optional)
Rub the fat into the flour. Add the dry ingredients, then the egg the milk. Mix into a stiff paste. Roll out, cut into rounds and bake on a griddle over medium heat. When cold, sprinkle with extra caster sugar.
And of course, there’s always Welsh Rarebit!
Dydd Gwyl Dewi Hapus! (Happy St. David’s Day!)