When were welsh cakes first made?

Answer 1

Make it and find out ;) Ingredients

225g/8oz self-raising flour, sieved

110g/4oz (preferably Welsh) salted butter

1 egg

handful of sultanas

milk, if needed

85g/3oz caster sugar

extra butter, for greasing

Method

1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.

2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.

3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.

4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

Answer 2

Ingredients

• 1 lb Self-raising flour
• 2 oz Butter
• 4 oz Sugar
• 4 oz Sultanas and raisins
• 2 Eggs
• 1/3 pt Water
• On sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron planc (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter.

Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Answer 3

When a cook discovered how to make them

Answer 4

2007