Serves: 12-15 cakes
"Pice ar y maen" are slightly different from all other girdle (or griddle) cakes and scones because they are a little firmer, these are always known as 'Welsh cakes' whether they are served in Wales or anywhere else. They were originally served to cold, tired and hungry travellers, on their arrival at an inn, while waiting for supper.
- 225 g self raising flour (8 oz)
- 110 g butter (4 oz)
- 75 g sugar (3 oz)
- ½ teaspoon mixed spice
- 50 g currants or sultanas (2 oz)
- 1 egg
- milk, if required
- sugar and butter, to serve
- Sift together the flour and salt and rub in the butter.
- Stir in the sugar and the fruit.
- Whisk the egg and add to the mixture.
- Then knead it to a firm dough, using a little milk if necessary.
- Roll out to 5 mm ( ¼ inch) thickness and cut in 7.5 cm (3 inch) circles.
- Slip onto a hot griddle or put in a preheated heavy frying pan and cook on each side, turning once, until golden brown.
- Sprinkle each cake with sugar and put a dab of butter on each.
- Serve on a hot dish.