WELSH “DRAGON” CAKES
When my elder son Jamie was little, we cheered him up one wet afternoon in Wales with a pile of Welsh cakes which he promptly named Welsh Dragon Cakes. Welsh cakes are like thick, fruited pancakes and are cooked on top of the stove. Welshcakes can be traced back in time to one of the earliest forms of baking, where a flat stone, or bake stone, would be placed onto an open fire. My mum has two traditional bake stones and I am still trying to get her to part with one of these. According to my nephew, Matthew, the store he works in in Newport, Gwent – Wildings – sells out of these bake stones the minute they come in, so clearly culinary traditions are being upheld. If you can’t get hold of one of these, a good solid heavy frying pan, with a flat base, works as well.
Makes: approx 20
- 225g/8oz self-raising flour
- ½ teaspoon mixed spice
- 75g/3oz caster sugar
- 110g/4oz salted butter
- 75g/3oz sultanas
- 1 egg, beaten
- Add the mixed spiced to the self raising flour and sieve into a bowl.
- Add the sugar and mix.
- Rub the butter into the sieved flour to make breadcrumbs and when nice and crumbly add in the sultanas.
- Add the beaten egg and mix to combine to form a ball of dough. If it feels a little dry at this stage add a touch of milk.
- Turn the dough out onto a floured surface and gently roll out until it is about
- Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 6.5mm/2 ½ inch cutter.
- The next stage is to cook the cakes. Rub the bake stone or frying pan with butter.
- Place onto a direct heat and wait a few minutes until it heats up.
- Place the Welshcakes on the stone or pan. Each side takes about 2-3 minutes.
- It is important to make sure that they are cooked through without burning. Turn down the heat a little if the bake stone gets too hot. They should be fairly brown and crisp on the outside. Some people like to dust these with caster sugar whilst still warm.
They may be eaten warm or cold.