Welsh Cakes
Author: Philippa Davenport
  • 1 pound self-raising flour
  • 2 ounces butter
  • 4 ounces sugar
  • 4 ounces sultanas and raisins
  • 2 eggs
  • 1/3 pint water
  1. On sale in every Welsh bakery, these are one of the great delights of teatime.
  2. They 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.
  3. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes.
  4. 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.
  5. Cut out circles with a 2-1/2 inch shell-edged cutter.
  6. 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.
  7. 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/welsh-cakes/3275/