Tuesday 4 March 2008

'Welsh cakes' / 'Pice ar y maen' recipe and huge friday update.

OK, so a couple of you asked for the recipe, and this is especially for Tracy who has hollow legs to fill and for Lis who had a pack of welsh cakes in her wholesale box and ate them all and loved them, lol.



This recipe is from 'A book of Welsh Bake-stone cookery' by Bobby Freeman.



So here we go, you normally cook them on a bake stone, I think you can substitute one of those for a very heavy bottomed frying pan, something that is happy to sit on heat for a while. It also says that the other method is a in a dutch oven, not too sure what that is, but it says that you can cook them under a medium grill instead as this is OK too. I prefer my griddle though.



It says that they need to be eaten while they are warm and fresh!



So the ingredients:



8oz/225gms Self raising flour and 1/2 a teaspoon of baking powder.



4oz/125gms of butter, don't even think about using margarine its evil, and they won't taste the same.



3oz75gms sugar



3oz/75gms of currants, (I used sultanas though because they are softer)



1 large egg and a little milk



A good pinch of mixed spice or just nutmeg.



Method:



Rub the butter into the spiced flour and the sugar and raisins, bind with beaten egg and a little milk if needed to make a stiffish paste - similar to shortcrust but a little softer.



Roll out on a floured board to about 1/4 inch thick and cut into 2 1/2 inch rounds and bake on a greased moderately hot bake-stone (don't make it too hot or they burn), 3 - 5 minutes each site until mottled with golden brown, sprinkle with sugar.



Eat your heart out, they are sooooo good, I like them still a little bit soft inside, they are just melt in the mouth and they went down a storm here.



Welsh_cakes



Yum Yum.



Right so next up, you may have noticed there hasn't been an update for a few weeks, mainly because I had wholesale orders which I had to get done, and I can sometimes do both at the same time, but I would rather concentrate on one thing at a time, rather than get stressed, and not only that it means you get wonderful treats when the update does arrive, lol. So I will post some little tasters of this weeks update, its going to be a good one, I have a few limited edition laces weights, and silk is firmly back is stock, so there will be lots of things like that, and fibres and......some super duper carded batts, I am so excited about these, but anyway, I had to show you this, I think its the most wonderful lace mohair I have ever dyed......



Fyberspates_kid_mohair_september



Its he September colourway, I feel like I want to make a little sloppy V neck with it or something.



Fyberspates_shawl_kits



I also know that I don't normally have a chance to put half of my products in the shop, but this week I managed to do some extra treats, these are mixed yarns shawl kits, I want to keep one for myself. 



6 comments:

  1. Thanks for that, there will be teenage boys down south worshipping you forever if I get them right (I've just read that back and it sounds a bit strange, but you know what I mean ;)
    I agree, the mohair looks wonderful. Temptation is really starting to get the better of me, I was nearly Chuff Chuffing last night despite having too many wip's on the go. I really am having palpitations!

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  2. YUM! I will have to try making those. Those shawl kit colors are beautiful by the way!

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  3. YUM! I will have to try making those. Those shawl kit colors are beautiful by the way!

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  4. Hiya Jeni
    Thaks for the recipe....I adore Welsh cakes and used to buy them at that bakery stall in Cardiff market(when I lived there)....dont know if its still there?
    Looking forward to the update.
    Cya at woolfest
    Love n hugs
    Mel x

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  5. Thanks for the recipe! I made a gluten & egg free version which was very popular with the children tonight.

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  6. Having looked through your blog I now have a bad case of Fibre Envy!!!

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