Probably the Griddle is most famous in Wales for the ubiquitous Welshcakes. Welshcakes are traditional snacks similar to scones. The cakes are also known as bakestones within Wales because they are traditionally cooked on a Griddle, a cast iron metal sheet about 1.5cm or more thick which is placed on the fire or cooker.
Welshcakes are delicious when fresh off the bakestone, spicy and moist and sprinkled with sugar.
Teisen Lap is one such traditional Welshcake, no more than a moist, shallow fruit cake; while others, delicious in their surprising extensive use of spices include: Teisen Carawe (caraway seed cake). Teisen Sinamon (cinnamon cake) and Teisen Mel (honey cake).
What categorises Welsh Pancakes is that they are made in a pile, well buttered, then cut down in wedges and eaten like a cake.
Welsh Cake Recipe -
Ingredients:
(250g) 8oz self-raising flour
(75g) 3 oz butter
(1/4 tsp) pinch of salt
(75g) 3 oz currents
(75g) 3oz caster sugar
1 egg
little milk (to mix)
extra caster sugar (to sprinkle)
¼ tsp of spice (optional)
Pice ar y Maen (Welsh Cakes)
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Cooking Instructions
Rub the fat into the flour. Add the dry ingredients, then the egg the milk. Mix into a stiff paste. Roll out, cut into rounds and bake on a griddle over medium heat. When cold, sprinkle with extra caster sugar.
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The Welsh Griddle Company - Welsh Cake Recipe
