Welsh Cakes
8oz [225g] plain flour Heat a griddle or heavy based frying pan Sift the flour, bicarbonate of soda and salt into a bowl. Cut up the butter and lard and rub into the flour with the fingertips until the mixture resembles breadcrumbs. Stir in the sugar and currants and add enough buttermilk to give firm dough. Roll the dough quarter of an inch thick and cut into rounds using a 2 to 3 inch fluted cutter. Bake the cakes on the greased griddle over a low heat for about 3 minutes on each side until golden brown. Cool on a wire tray and dredge with sugar. Serve the cakes cold and spread with butter. Source: Family recipe from Rhiannon Morris, Denbighshire |
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