Wales

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.

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     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.

Great Britain (also known as "the United Kingdom of Great Britain and Northern Ireland") includes the following major regions:

Recipes native to Northern Ireland are linked to here, along with their close relatives in our Irish recipe collections.

Please note (because there's routinely some confusion about this) that the term "British" doesn't necessarily mean "English"...and vice versa. Besides the regions mentioned above, Britain also includes numerous smaller regions with distinct food specialties and traditions -- Devon and Cornwall, for example, and the Orkney Islands and islands of Jersey and Guernsey. Most of these are included in the England page.

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Granny's Broth  (Cawl Mamgu) 
Categories: Soups, Welsh
  Servings:  4
 
      2 lb Best end of neck Welsh lamb
      1    Small swede (Turnip)
    1/2 lb Carrots
      1 lb Potatoes
      2    Large leeks
      1 oz Parsley
    1/2 oz Flour
           Salt and pepper
 
  Put the meat into the saucepan, cover with cold water, add salt and pepper,
  bring slowly to the boil and skin carefully.  (This can be done the night
  before and the fat allowed to set on the surface.  This makes it easier to
  skim off.)