Pice Bach Welsh Cakes Welsh Food

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).

WELSH CAKES

Welsh Cakes image

Make and share this Welsh Cakes recipe from Food.com.

Provided by Diana Adcock

Categories Breads

Time 20m

Yield 8-10 cakes

Number Of Ingredients 8

Ingredients

1 cup butter
3/4 cup sugar
2 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 egg
1/2 cup milk
1 cup currants, washed and drained

Steps:

Mix together dry ingredients.
Cut in cold butter.
Mix egg and milk together and slowly add to dry ingredients.
Turn onto a floured board and roll 1/4 inch thick.
Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.

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.

Nutrition Facts : Calories 512.2, Fat 27, SaturatedFat 14.1, Cholesterol 81.7, Sodium 151.5, Carbohydrate 63.3, Fiber 2.4, Sugar 29.1, Protein 6.3

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