Welsh Cakes , Pic ar y maen

Welsh Cakes , Pic ar y maen
 
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by mummza

 
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Ingredients

Ingredients
Method
 
  • 9 oz / 250g plain flour............................all purpose
  • 3 and a half oz / 100g caster sugar ........ super fine sugar
  • 1 and a quarter teaspoons baking powder
  • tiny pinch of salt
  • 4 and a half oz / 125g butter.........some people use lard, or a mix of butter and lard
  • 3 oz / 75g currants
  • 1 egg
  • 2 or 3 tablespoons of milk / about 75mls.of milk
  • plus some extra caster sugar for dusting
N.B. First I put the bakestone on to heat through and as it gets hot I turn it down to regulate the temperature.....

*Sift the flour baking powder and the tiny pinch of salt together in a bowl.
*Rub the butter into the flour with your fingertips.
(The mixture should then resemble bread crumbs.)
*Mix in the sugar
*Beat the egg a little and add this to the flour and butter mixture using a round ended knife with some of the milk.
( just sort of stir/chop the egg and milk in with the knife and the mixture will start to come together !)
*If you need, add a little more milk.
You should add enough milk to get the mixture to form into a soft ball of dough without being too wet.

Next....
*Take the ball of dough and place it on a floured board / surface .
*Roll the mixture gently untill it is about its about 1/4 inch thick and then using a 2 1/2 to 3 inch cutter , cut the dough into rounds.
*Gather up the remaining dough and repeat until you have used used up all the dough.

You always end up with a tiny little bit at the end of this and I tend to use that little piece , formed into a flattened ball to test the heat of the bake stone.

To cook....
The bake stone should not be too hot otherwise the Welsh Cakes will brown and dry too quickly when they touch the surface..
I keep it a sort of medium heat adjusting it as I feel necessary.

* Place the Welsh cakes on the bake stone ,
(don't be tempted to 'overload' the bake stone as they benefit from having a little bit of space around them).
*Gently cook the Welsh Cakes. they seem to take around 3 and a half to four and a half minutes on each side ... this depends greatly on the heat of the bakestone and if you are using a fry pan instead.
* When the first side is golden brown genlty turn the Welsh Cake over.
( I have found that the second side seems to be quicker to cook.

*When the Welsh Cakes are cooked , remove them from the griddle and place them on a cooling rack but do dust them with caster sugar whilst they are still warm.

The photo shows 3 stages ...uncooked Welsh cakes on the board, The bakestone with the cooking Welsh cakes ( which I removed from the stove top for the photo !) and the cooked Welsh Cakes that I had cooked and piled on a wire rack.

Welsh Cakes , Pic ar y maen

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This recipe was uploaded by mummza

 
 
Pic ar y maen translates as 'pikelet on the stove'
This is the best recipe that I have , it was given to me some years ago and I have used it many times....
Welsh Cakes are a traditional cake.
They are cooked on top of the stove on a bake stone , or , you could always use a very heavy bottomed frying pan.
They are only around 1-2cm deep ( maybe slightly more or less depending on who makes the) and around 3inches across. .
They are traditionally made using currants.( As my family do not really like currants , I tend to use golden raisins.)

Method


N.B. First I put the bakestone on to heat through and as it gets hot I turn it down to regulate the temperature.....

*Sift the flour baking powder and the tiny pinch of salt together in a bowl.
*Rub the butter into the flour with your fingertips.
(The mixture should then resemble bread crumbs.)
*Mix in the sugar
*Beat the egg a little and add this to the flour and butter mixture using a round ended knife with some of the milk.
( just sort of stir/chop the egg and milk in with the knife and the mixture will start to come together !)
*If you need, add a little more milk.
You should add enough milk to get the mixture to form into a soft ball of dough without being too wet.

Next....
*Take the ball of dough and place it on a floured board / surface .
*Roll the mixture gently untill it is about its about 1/4 inch thick and then using a 2 1/2 to 3 inch cutter , cut the dough into rounds.
*Gather up the remaining dough and repeat until you have used used up all the dough.

You always end up with a tiny little bit at the end of this and I tend to use that little piece , formed into a flattened ball to test the heat of the bake stone.

To cook....
The bake stone should not be too hot otherwise the Welsh Cakes will brown and dry too quickly when they touch the surface..
I keep it a sort of medium heat adjusting it as I feel necessary.

* Place the Welsh cakes on the bake stone ,
(don't be tempted to 'overload' the bake stone as they benefit from having a little bit of space around them).
*Gently cook the Welsh Cakes. they seem to take around 3 and a half to four and a half minutes on each side ... this depends greatly on the heat of the bakestone and if you are using a fry pan instead.
* When the first side is golden brown genlty turn the Welsh Cake over.
( I have found that the second side seems to be quicker to cook.

*When the Welsh Cakes are cooked , remove them from the griddle and place them on a cooling rack but do dust them with caster sugar whilst they are still warm.

The photo shows 3 stages ...uncooked Welsh cakes on the board, The bakestone with the cooking Welsh cakes ( which I removed from the stove top for the photo !) and the cooked Welsh Cakes that I had cooked and piled on a wire rack.
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