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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
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