Pice Bach Welsh Cakes Welsh Recipes

PICE BACH (WELSH CAKES) WELSH

Pice Bach (Welsh Cakes) Welsh image

Make and share this Pice Bach (Welsh Cakes) Welsh recipe from Food.com.

Provided by truebrit

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb plain flour
6 ounces caster sugar
1 teaspoon baking powder
4 ounces currants
1 teaspoon mixed spice
2 eggs
4 ounces margarine
milk
4 ounces lard

Steps:

Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg.
Mix in milk to make a stiff dough and roll out 1/4-inch thick.
Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.
British Cookery (BTA/BFPC).

PICE BACH (WELSH CAKES)

Pice Bach (Welsh Cakes) image

Pice Bach (Welsh Cakes) recipe 43

Categories Cake Eggs Welsh

Time 25m

Yield 8

Number Of Ingredients 18

Ingredients

all-purpose flour
baking powder
mixed spice
margarine
lard
sugar, superfine
currants
eggs
milk
all-purpose flour
baking powder
mixed spice
margarine
lard
sugar, superfine
currants
eggs
milk

Steps:

Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out ¼ inch thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.

Nutrition Facts :

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

Ingredients

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.

WELSH CAKES

Welsh Cakes image

From Celtic Cookery, by Iris Price Jones. "The Welsh name for these is Pice ar y Maen. I'm not sure what the derivation of Pice is, but Maen means stone - the bakestone or griddle that the cakes are cooked on. This method of baking, with the closer contact with heat than when baking in the oven seems to accentuate the flavour and to give the cakes a lovely brown crust". A large heavy frying pan is a good substitute for a griddle.

Provided by Mme M

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces self raising flour
4 ounces butter
2 ounces lard
3 ounces sugar
2 ounces currants
3 ounces sultanas
1/2 teaspoon ginger
1 teaspoon mixed spice
1 teaspoon grated lemon rind
1 egg
1 tablespoon milk, to mix

Steps:

Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough.
Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.

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

Ingredients

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.

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