These delightful cakes are served for tea time or breakfast throughout Wales and the West Midlands. Simple to make, and wonderful served with lightly salted butter or eaten plain alongside a cup of tea.

Welsh Cakes (Bakestone Recipes)

Welsh Cakes (Bakestone Recipes)
Recipe type: Cakes
Serves: 4
  • 8 ounces plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon mized spice
  • 2 ounces butter
  • 2 ounces lard
  • 3 ounces granulated sugar
  • 2 ounces raisins (or currants)
  • 1 egg, beaten
  • 3 Tablespoons milk
  1. Sift the flour, baking powder and spice into a mixing bowl. Cut the fat into the flour, and rub it to a breadcrumb-like consistency; then mix in the sugar and raisins. Mix in the egg, and sufficient milk to make a stiff dough.
  2. Roll out on a floured board to 1/4 inch thick. Cut into 3 inch rounds.
  3. Bake on a hot greased bakestone until golden brown, about 4 minutes on each side. *
Variation: "Teisen Dinca"

Make up the Welsh Cake dough adding 6 oz peeled and grated cooking apples before adding the egg. Mix to a stiff dough, adding milk if necessary. Roll out, cut into rounds and cook on the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or honey.
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