From Mum’s Old Recipe Book: Welsh Cakes

This one’s actually an English Sister (my youngest sister) recipe which Mum had filed in her recipe book along with her own. I won’t give away English Sister’s age (can never exactly remember it to be honest) but she must have been at school when she wrote it out as it’s dated 1st March 1969. I remember a phase of her locking herself in the kitchen whilst she practised again the recipes she had just learned at school. How everyone’s handwriting changes as they grow up!

English Sister no longer emails/texts me (I mean, I suppose one day she might, still) but at one point soon after she retired she rediscovered the cake-making bug – a bit like me rediscovering far-out hippiedom etc – and a particular obsession with perfecting the Lemon Drizzle Cake. I did get rather tired of messages with no information just hundreds of pictures of the latest magnificent Lemon Drizzle, and always sideways or upside down. Is there something about Lemon Drizzle that it can’t appear in electronic form the right way up?

I was gratified to discover a spelling mistake, if only one. I have left it in – see if you can spot it.

WELSH CAKES – 1.3.69

Costs about 3s 4d (three old shillings and four old pence)

Approximate preparation time: 10 mins

Cooking Time: 24 minutes

Makes 24 cakes

 

1 lb (pound) self-raising flour

Pinch of salt

3 oz (ounces) of lard

3 oz butter

4 oz caster sugar

2 oz stoned raisins cleaned (Mum’s note here: I use mixed fruit)

2 oz currants, cleaned

1 large egg

A little milk

Sift flour and salt into a bowl. Rub in lard and butter until mixture resembles fine breadcrumbs. Stir in caster sugar, raisins and currants. Mix well. Beat the egg. Add to boal with a little milk to give a stiff mixture. It should not be too sticky.

Roll out onto a floured board to 1/2 in (inch) thickness and using a 2 1/2 in fluted cutter or tumbler cut 24 rounds.

Grease a heavy-based frying pan or girdle with lard. When really hot cook 6 cakes for 3 mins on each side or until cooked through and golden brown.

Cook remainder in 3 batches. Serve cold, sprinkled with caster sugar, if liked.

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