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Dydd gwyl Dewi bakestone cakes

March 1, 2012

It’s St David’s day and to celebrate I’m reminding my children of their Welsh heritage and cooking bakestone cakes – only I’m using the simmering plate of the Aga not a bakestone. Doesn’t sound awfully Welsh ….

The simmering plate mustn’t be too hot or the cakes will burn on the outside and be uncooked in the middle – use it for other cooking first, or use a non stick frying pan on a low heat. I remember making these cakes when I was a student – you don’t need an oven so they’re ideal ( students always fry everything anyway – unless they’re on a health kick, in which case everything’s raw). They’re also good to cook on a campfire – on a suitable pan.

My mother used to make these occasionally on her bakestone, (though she made pikelets more often). I remember her getting annoyed as I picked out the raisins and dropped them on the floor for the dog. Arlo does the same, but we don’t have a dog.

Today I used currants which I prefer and it seemed successful – Poppy, Miriam, Arlo, and the Beloved ate them all – no discards.

Bakestone cakes: Weigh 3oz butter(the butter should be Welsh butter which is quite salty. I remember my mother and two of her sisters discussing butter and deciding that the slightly salted butter they were being offered tasted like lard. Add a bit of salt if there are full blood Welsh people around)

Rub the butter into 8oz self raising flour and add 30z sugar, a teaspoon of mixed spice (cinnamon, nutmeg, ginger and cloves) and 3oz currants. Add an egg and enough milk to make the mixture rollable. It mustn’t be too thick –  a third of an inch maybe. They’ll rise a bit while they cook. Cut the mixture in to rounds with a fluted cutter and put on an ungreased bakestone/aga simmering plate/dry non stick frying pan. Flip them over when they’re done and cook the other side.

When they’re done you should dredge them with sugar,  (I didn’t do this) and you have to serve them on a plate from the dresser – none of your everyday china. Although they are rustic looking cakes, they do look well on a nice plate. They’re best eaten immediately.

One Comment leave one →
  1. March 1, 2012 6:40 pm

    OH! This picture ( looks so GOOD! You just made me so HUNGRY! Are you on Foodbuzz? I’ll buzz ya! Let me know. 😀

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