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1 lb Self-raising flour 4 oz Sultanas and raisins
2 oz Butter 2 Eggs
4 oz Sugar 1/3 pt Water
15 servings
On sale in every Welsh bakery, these are one of the great delights of
teatime. The are easy to make. The Welsh use a flat iron "planc" (a
griddle) to bake the cakes, which are cooked on top heat like Scotch
pancakes. A heavy frying pan will do fine if you don't have a griddle.
Makes 15-18 cakes.
Rub the fat into the flour and add the fruit and sugar. Mix the water with
the eggs and use to make a soft dough just a little firmer than that for
the scones. Tip on to a well-floured board and roll out to a thickness of
1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter.
Heat a planc or heavy iron frying pan - get the heat up into it gently and
thoroughly, and do not let it overheat. If the pan is not well-seasoned or
non-stick, slick it with a little butter or vegetable oil.
Bake the cakes on the pan, turning them once, until well-risen and lightly
browned. They will take about 5 minutes each side. Eat hot or cold, with
or without salty butter, but always with a cup of piping-hot tea.
Source: Philippa Davenport in "Country Living" (British), April 1989. Typed
for you by Karen Mintzias
2 oz Butter 2 Eggs
4 oz Sugar 1/3 pt Water
15 servings
On sale in every Welsh bakery, these are one of the great delights of
teatime. The are easy to make. The Welsh use a flat iron "planc" (a
griddle) to bake the cakes, which are cooked on top heat like Scotch
pancakes. A heavy frying pan will do fine if you don't have a griddle.
Makes 15-18 cakes.
Rub the fat into the flour and add the fruit and sugar. Mix the water with
the eggs and use to make a soft dough just a little firmer than that for
the scones. Tip on to a well-floured board and roll out to a thickness of
1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter.
Heat a planc or heavy iron frying pan - get the heat up into it gently and
thoroughly, and do not let it overheat. If the pan is not well-seasoned or
non-stick, slick it with a little butter or vegetable oil.
Bake the cakes on the pan, turning them once, until well-risen and lightly
browned. They will take about 5 minutes each side. Eat hot or cold, with
or without salty butter, but always with a cup of piping-hot tea.
Source: Philippa Davenport in "Country Living" (British), April 1989. Typed
for you by Karen Mintzias
