Welsh cakes have been popular since the late 19th century. They are sometimes called bakestones or griddle scones. These names derive from cooking on a cast iron griddle. Despair not, a heavy based frying can be used. Fans of Mary Berry might use her recipe, but I think this old Welsh recipe is better.
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp grated nutmeg
90g/ 3¼ oz golden caster sugar
115g/4oz butter softened
115g/4oz raisins or currants
1 egg, beaten
a little milk
- Put the flour, baking powder, salt, nutmeg and sugar in a bowl and rub in butter with fingertips until it resembles breadcrumbs.
- Add the dried fruit, then the egg and mix until it forms a soft but not sticky dough. If it is too crumbly to roll add a little milk.
- On a lightly floured work surface, roll out dough to a 1/4 in thickness and cut out as many rounds as you can using a fluted or plain 5 or 7 cm pastry cutter.
- Push together the remaining dough and roll out again. Cut more discs and repeat until all dough is used.
- Heat the griddle or pan to no more than medium heat (cakes can burn easily).
- Grease the pan with a little oil. Sunflower is good. Lard used to be used in Wales.
- Place a few onto the pan and cook for about 2 to 3 minutes on each side until golden and puffed.
Serve hot with butter or lightly sprinkled with sugar. They can also be sprinkled with sugar, cooled and stored for another day.