Picau Ar Y Maen Welsh Cakes Recipes

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PICAU AR Y MAEN (WELSH CAKES)



Picau Ar Y Maen (Welsh Cakes) image

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Provided by Tom Parker Bowles

Categories     HarperCollins     Brunch     Dessert     Breakfast     snack     Raisin     Butter     Egg     Milk/Cream     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Pan-Fry

Yield Makes 20

Number Of Ingredients 10

425g all-purpose flour, plus extra for dusting
1 teaspoon baking powder
¼ teaspoon ground allspice
Pinch of salt
120g unsalted butter, at room temperature, cut into cubes, plus extra for frying
120g lard or vegetable shortening, cut into cubes
175g superfine sugar
120g raisins
2 eggs, beaten
30ml whole milk

Steps:

  • Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5-7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine.
  • Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough.
  • Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.

WELSH CAKES (PICE AR Y MAEN)



Welsh Cakes (Pice Ar Y Maen) image

Traditional little cakes which are very popular throughout Wales, these were originally cooked on a bakestone and often served to travellers upon their arrival at one of their many Welsh Inns. I first tasted them in Northern Wales when we lived in Chester and this was the recipe given to me for them at the tea room where we first were treated to them, in Llangollen, (prounounced Clangocklin.) Situated at the side of the river which runs through the centre of the town we spent a lovely few hours there one sunny afternoon.

Provided by MarieRynr

Categories     < 30 Mins

Time 21m

Yield 12 cakes

Number Of Ingredients 11

16 ounces flour
1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 ounces butter
4 ounces lard
7 ounces sugar
4 ounces seedless raisins
2 eggs, beaten
milk, to mix
caster sugar to sprinkle on the warm cake

Steps:

  • Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins.
  • Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter.
  • Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.

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