Wales: Bakestone Recipes: Teisin Lap

Yet another in the great Welsh tradition of sweet pancakes. These are not meant to be eaten stacked and hot in the North American manner: they're a "cold" pancake which is served at teatime, spread with butter, jam, or thick cream.

• 8 oz Plain flour

• 2 t Baking powder
• 1/2 t Grated nutmeg
• 2 oz Butter
• 2 oz Lard
• 4 oz Soft brown sugar
• 4 oz Mixed dried fruit
• 2 Eggs, beaten
• 1/4 pt Cream, or buttermilk

Sift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb-like consistency. Mix in the sugar and dried fruit. Stir in the eggs, and sufficient cream or buttermilk to make a soft dough.

Roll out to 1 inch thick and cut into 2 1/2-inch rounds. Cook on a warmed greased bakestone for about 15 minutes on each side.

About the bakestone: The bakestone is a utensil commonly used in the home baking of many traditional European cuisines, especially English and Irish traditional baking.

It's not usually made of stone (though some that are do exist). Normally it's a flat, rimless circle of cast iron, with a hoop (often moveable) that allows it to be hung over a fire. On the bakestone, various kinds of cakes, pancakes and "small baking" can be produced. The steady, even conduction of heat through the heavy cast iron produces a very high quality of baking.

Bakestones work as well on a gas or electric stove as they do over a campfire or a cooking hearth. If you're interested in getting a bakestone, you can obtain one from:

Highland Marketing Ltd.
Unit 20
Atlantic Trading Estate
Barry
South Glamorgan
Wales CF6 6RF
UK
phone: (+44)446-744956

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