Wales: Bakestone Recipes: Welsh Cakes

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     Title: Welsh Cakes (bakestone Recipes)
Categories: Breads
  Servings:  4

 

      8 oz Plain flour
      1 t  Baking powder
    1/4 t  Mixed spice
      2 oz Butter or margarine
      2 oz Lard
      3 oz Granulated sugar
      2 oz Raisins (or currants)
      1    Egg, beaten
      3 T  Milk

 
  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.  Roll out on a floured board to 1/4 inch thick.  Cut into 3
  inch rounds.  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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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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