Although readily available in UK supermarkets, I had forgotten how good Welsh cakes taste. Recently I found a traditional recipe, given to my grandmother from her Welsh neighbour 10 – 15 years ago. Everytime we visited, Ivy would come around with an ice-cream tub full of them. I can still remember that smell.
I have bought it up to date, as the recipe mentions lard and lighting a fire to heat the skillet and now allowing the fire to be ‘too sharp’ – as I say, I’ve updated for a modern day kitchen!
Welsh cakes are traditional in Wales. Originally from a long standing recipe for flat bread cooked over a griddle, it was then modified to what we have today with the addition of fat, sugar and dried fruit. The cakes are also known as bakestones within Wales, as they were traditionally cooked on a bakestone, cast iron griddle or even on an open fire.
Although Welsh cakes have a similar texture to that of scones, they are not however served with any accompaniments or split with jam and cream. Sometimes they are buttered.
A delicious little cake, flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat with an afternoon cup of tea.
I would describe the texture as crumbly and buttery, scone like with a coating of sugar and dried fruit inside.