by Barrie Jones
The Welsh cake is part of our national fabric, who among us has not proudly presented a cake to our non-Welsh friends as if it was our national emblem. When living in England, on or near every Saint David’s day, a batch of cakes would be taken into work to share with our work colleagues. Two of our granddaughters living in England, and who call themselves Wenglish, always take some into school for their teachers.
Baked on a bakestone/griddle, the ‘stone’ can form part of family tradition and be handed down from generation to generation. Early on in our marriage, my father who was the maintenance electrician at Vaynor Quarries, had the works blacksmith make us our bakestone. Made of cast iron, 25cm in diameter and 1cm thick, it weighs a hefty four kilos, which needs careful handling whether hot or cold. The ‘stone/maen’ has served us well for over fifty years and was used for this Saint David’s day (2025).
The following recipe for Welsh cakes is from an old dog-eared Be-Ro recipe book; hence the measures are imperial not metric. Be-Ro, formally Bells Royal, introduced their recipe books in 1923 to try and encourage the use of self-raising flour as opposed to plain flour; “Be-Ro cuts out oven doubt” The current Be-Ro book is in its 41st edition, ours is the 34th. Strangely, the recipe is titled Welsh Girdle Cakes, girdle being a North of England word for griddle.
Recipe:
Ingredients:
- Eight ounces of self-raising flour
- ½ teaspoon of salt (optional)
- Four ounces of margarine or butter
- Two ounces of caster sugar
- Two ounces of currents or sultanas
- One egg (beaten)
- Two tablespoons of milk
Stages:
- Mix flour, salt in a basin, and rub in margarine or butter.
- Add sugar and currents or sultanas.
- Mix to a fairly stiff dough with egg and milk.
- Roll out thinly on a floured surface, cut into rounds with a two or three-inch cutter.
- Bake on a moderately hot, well-greased griddle for three minutes each side.
Each serving provides 357 Kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.
The above recipe will make approximately twenty-two cakes using a two-inch cutter, while a larger cutter, three-inch, will make about ten cakes.