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....Welsh Cakes
The Welsh for welsh cakes is teisen lap (tea 'ion lap) which means "plate cake". It is traditionally cooked on a "maern"(pronounced marn), which is a half-inch thick piece of cast iron placed on the fire or cooker. An electric frypan will serve the purpose quite well .
Welsh cakes can be served hot or cold with or without butter . A sprinkling of sugar over warm cakes is yummy . Makes like scone mixture , cooks like piklets .
INGREDIENTS
(Makes 40ish )
10oz (1 1/2 cups) S.R. Flour
5 oz butter
1 large egg
handful of currents ( the recipe I was given stated 2oz but in this instance more is definitely best !)
2oz sugar
3/4 cup milk
mixed spice to taste
METHOD
Sift flour into large bowl , rub in butter
Add sugar and currants , mix
Make a well in the centre add egg and enough milk to make a dough mixture similar to scones soft sticky but not liquidy
drop dessertspoon sized blobs , or roll mixture out on floured board to about 1/4" thick and cut with a round cutter ( I prefered the less formal blob method myself this works better when cooking during a mob meeting too , less mess and less time )
Cook in a pre greased frypan on a bit above medium heat , turn when cake starts to bubble .
When cooked sprinkle with sugar and eat while still warm is my preference ................ ENJOY !!!
takes around 3-5 minutes cooking time
INGREDIENTS
1 lb (480g) brown sugar
Three quarter lb (360g) of treacle
Half lb butter (225g)
Quarter pint (150ml) water
INSTRUCTIONS
1) Put sugar, treacle and water in a large saucepan, warm until sugar dissolves
2) When sugar is fully dissolved bring to the boil
3) Add butter a bit at a time, and stir continously
4) Boil until setting point has been reached
To Test: Place a drop of mixture in a cup of cold water is mixture hardens setting point has been reached
5) Pour into a buttered tin, leave to cool for 5 minutes
6) When cool enough to touch, cut into long stripes, pull and twist
7) Leave aside until toffee is cold, cut or break to required size
I have not made treacle toffee as yet , but am assured it is superb .
