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HOME IS HOME, BE IT EVER
SO HOMELY |
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WELSH CAKES
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Metric
225 g plain flour
1 teaspoon baking powder
¼ teaspoon mixed spice
50 g butter or margarine
50g lard
75g caster sugar
50g currants
1 egg beaten
2-3 tablespoons milk |
Imperial
8oz plain flour
1 teaspoon baking powder
¼ teaspoon mixed spice
2oz butter or margarine
2oz lard
3oz caster sugar
2oz currants
1 egg beaten
2-3 tablespoons milk |
Method
Sift the flour, baking powder and spice into a mixing bowl.
Cut the fat into the flour and rub into a breadcrumb
consistency. Then mix in the sugar and currents. Mix
in the egg and sufficient milk to make a stiff
dough.
On a floured surface roll out to 1/4 inch thick. Cut into 3
inch rounds. Bake on a hot greased bakestone until golden
brown, about four minutes on each side. |
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TEISEN DINCA
To the dry Welsh Cake mix add 175g (6oz) peeled and grated
cooking apples then add the egg and mix to a stiff dough
adding milk in necessary.
Roll out, cut into rounds and cook on the bakestone as for
Welsh Cakes.
Serve hot with butter, golden syrup or honey. |
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CHILDREN ARE POOR MEN'S
RICHES |
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