Traditional Welsh biscuity cakes
This is a very old traditional Welsh recipe from my boyfriend's family.
It was passed on to his mother from his grandmother, whose family ran
the village bakery in Ammanford, near Swansea, Wales. The family name
is Morgan, of course. They claim to be related to Captain Morgan the
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
thick piece of cast iron placed on the fire or cooker. A heavy
frypan or griddle will do.
- 1/2 lb flour
- 1/2 lb self-raising flour
- 4 oz butter
- 4 oz lard
- 3 oz currants
- 3/4 cup sugar
- 1 tsp mixed spice
- 1 tsp ground nutmeg
- 1 large egg
Sieve flour and spices into a mixing bowl.
Add fat and mix to crumbs like pastry.
Stir in remaining dry ingredients.
Break up the egg in a separate bowl.
Add broken egg to dry ingredients, mix well until it starts to form a lump.
If it is s not sticking together, add a little milk (it should be moister than
pastry but should not be soggy)
Roll out on a floured board to about
1/4 to 1/2 inch
Cut into rounds using a biscuit cutter.
Heat "pan" (see above) grease "pan" and when fat has melted wipe off with
absorbent paper. This leaves a residue of fat, the cakes actually cook
in their own fat. The "pan" is hot enough when you can hold your hand just
above it for about a minute.
Place some cakes on "pan" and wait till they turn a speckled golden brown
Turn them over and repeat on the other side. They are better cooked quite
slowly about 3-5 minutes each cake.
Mixed spice is a mix of ground spices that is available premixed here in
England. It is typically 60% coriander, 30% cinnamon, 5% nutmeg, with small
traces of ginger and clove. Sometimes it has 10-15% caraway or 10% cassia
(Saigon cinnamon) mixed in. Since almost all "cinnamon" sold in North
America is really cassia, and cassia has a stronger flavor than true
cinnamon, a North American formula for mixed spice would be 70% coriander,
15% cinnamon, 5% nutmeg, and 10% caraway.
Welsh cakes are great eaten hot or cold, with or without butter,
though I never use butter myself.
I usually make a double batch because they don't keep.
But to store them, allow to go cold and place in an airtight box. They
will keep for up to a week.
I often add a little more of the spices to give them more of a kick.
5 minutes preparation, 20 minutes cooking.
Measure all ingredients.
STC Telecomunications Ltd, New Southgate, London.
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Recipe last modified: 19 Jun 86
From: firstname.lastname@example.org (Tina Coulson)
Subject: RECIPE: Welshcakes
Date: 15 Aug 86 05:57:11 GMT
Organization: STC Telecomunications Ltd, New Southgate, London.
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