Birthday Extravaganza: Welsh Cakes (Bakestones, Picau ar y maen)

We call them bakestones in our family. But they're not. They're Welsh Cakes. The bakestone is what you cook them on. 

You see, we like to think of ourselves as Welsh. Nan and Bamp (my grandparents on my Dad's side) are. But past that... Dad was born in the New Forest. I was born in Devon. We haven't been really Welsh in a while, though my Dad and brother support Wales in everything and wouldn't be seen dead rooting for England. Ever. 

But the one Welsh thing I'm very proud to do (apart from my ability to sing the first verse of the Welsh national anthem in Welsh, which I actually did in an audition for an improv comedy group...) is these Welsh cakes.

You probably don't need the bakestone. You could just use a very heavy cast-iron frying pan. It's all about getting a nice, even heat, and that takes a lot of practice. You want it slow enough so they cook right through, and that can take a lot of patience. Flip them after they're browned on the one side, though you can always flip them back, of course... and grease your bakestone liberally. Adjust the heat. Be prepared to be there a while, even when you manage to fit 8 on at once... because we made 32 with the 1lb recipe. 

And be prepared for them all the disappear in minutes when the ravenous horde of a family descends. I ate one out of the 32... warm, of course. They are best straight off the bakestone with some sugar sprinkled on, whatever people may try to tell you about buttering them. Eat them pure, eat them warm. They theoretically keep okay but don't usually hang around long enough for us to test that.

Mwynhewch! 

My Great-Gran's Recipe
1lb self raising flour
1/2 lb margarine
1/2 lb sugar
Currants
3 eggs (With large eggs, 2 is usually sufficient!)
Enough Liquid (This means use milk, but we often don't seem to need this)



ALTERNATIVE RECIPE FROM A RANDOM WELSH RECIPE BOOK

8oz plain flour (alternatively, use self raising and omit the baking powder)
4oz butter
3-4oz caster sugar
2oz currants
1 teaspoon baking powder
1/4 tsp mixed spice (optional, we tend not to)
2 tablespoons milk
Pinch salt
Extra sugar, for sprinkling



1. Sift the flour, baking powder, spice (if using) and salt together.
2. Rub in the butter until the mixture looks like breadcrumbs.
3. Add the sugar and fruit.
4. Beat the egg.
5. Make a well and GRADUALLY add with enough milk (might not need any) to make a firm paste.
6. Roll out on to a floured board to a thickness of 1/4 inch and cut into 2 inch rounds.
7. Grease a griddle or electric hot plate or thick frying pan.
8. Cook the cakes on the griddle over a gentle heat for three minutes on each side or until golden brown. This is a bit of an art on a proper bakestone... getting the temperature right takes practice!





9. Cool and sprinkle with caster sugar. Serve alone or with butter (we never use butter!).