A little coal dust never hurt anyone (discounting Black Lung), right? )4 cups sugar1 lb. rub together until it looks like fine breadcrumbs. What a happy coincidence! Roll the dough on a floured workspace into a piece about 1/4-inch thick. Welsh Cookies. Cook cakes on a greased bakestone/griddle on a low heat until golden brown, turn over and repeat. Never went back except to visit parents, old friends and high school reunions. Serving: 15 Welsh Cake. Cream the butter, lard and sugar until light and fluffy, add the eggs one at a time, nutmeg, lemon zest, and vanilla and combine thoroughly. I haven’t the slightest idea what lead miners ate in lead mines (can’t find a reference.). I might do half one way and the other half your way incl. Do not put close enough to touch, this will spoil the shape. Then I tried substituting butter for the lard; better, but the texture was heavy. Bakestone was always hot on the fire, so welsh cakes could be quickly made and served to guests whilst the kitchen prepared the proper meal. The Welsh Cakes were originally called "picau ar y maen" or "cakes on the stone." The inelegant, heavy-handed printing is my notations. Tin miners can’t risk touching their food with their dirty hands. I recognize the implications of your "challenge the Lipitor" -- can't know the middle unless you try the highs and the lows! "Lemon rind" should more correctly read "Lemon zest" the more up-to-date terminology. Method: Mix the flour, baking powder, salt and all spice together. Forum Member 20/07/12 - 11:51 #6. Cool thoroughly. To the rescue, the Cornish pastie: a pot roast en croute; eat the innards; throw away the crust. Just love them!! Your email address will not be published. cream of tarter4 tsp. (Ref: watch How Green was my Valley 20th Century Fox, 1941—I find fictional references contain much more imaginative examples than those in nonfictional references.) Laking a bakestone or an open fireplace, I make mine on the stove in a cast iron frying pan. baking powder1-½ cup currants (I substituted dried cranberries once, delicious but not tradition!). … They are roughly circular, a few inches (7–8 cm)  in diameter and about half an inch (1–1.5 cm) thick. I buy it online through Etsy.com. Here is the promised pictures. It was great living there and there are many things we miss. Every attempt was a disaster. I miss the beer more than anything. I use beef lard and I will hide it because my parents are coming for the weekend and I don't want to be chastised by the cholesterol police. We could buy fresh Welsh Cakes in the Market. I improved my already decent baking skills 200% during the six or seven years I visited the site daily. Wrap in plastic wrap and refrigerate for at least three hours. Cook cakes on a greased bakestone/griddle on a low heat until golden brown, turn over and repeat. Thanks again!! Incidentally, most supermarkets carry lard; you will find it where Crisco is displayed, not in the refrigerator section. Cut the butter and lard into small pieces and then use your fingers to rub into dry ingredients until crumbly. Grandma’s eyesight had failed by the time I asked for the recipe. I have some Welsh friends coming over for tea and I wanted to cook some traditional Welsh Cakes. SIGH, I was hoping I could persuade him to carry it permanently, but no luck. I buy four pounds at a time which serves my needs almost one year--my wife loves biscuits for breakfast. I'd recommend low for a flat cast iron griddle and allow it to heat for around 5 minutes to heat evenly first. Rub in the butter and lard until crumb-like. Note: the original recipe calls for milk if the dough feels too stiff. Makes about 40 cakes. JenniferChuang says. I was flattered she had assumed I knew how to assemble them. Trivia question: What the hell is saleratus? roll and cut into shape. Ingredients 4 cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 6 tablespoons butter, softened 6 tablespoons lard 1 ½ cups white sugar 2 cups raisins … STEP 2 add the currants and the suger then mix. And thank you for the history lesson! 01 Sieve flour into bowl, then add margarine or butter, rub in finely together.. 02 Add sugar and sultanas and mix.. 03 Add 1 egg and mix. But to store them, allow to go cold and place in an airtight box. I use a fine micro-plane to collect only the zest. I use an electric, non-stick griddle, with the temperature control set to 350°F. My working in the UK, including Wales (St. David's), in the 1980's created my taste for good ale, so much so I started brewing my own in 1992. I want to make these for bake sale how do I go about freezing them and how long before bake sale can I make. Put in butter and I've used Lard for other things in the past and I think it smells awful. Combine the wet and dry ingredients. 2. Your story was fascinating - I enjoyed reading it so much! Add the flour, sugar, mixed spice, baking powder, salt, lard and butter into your food … They lived comfortably, and quietly—until the grandchildren started to arrive. Cook the Welsh cakes in batches, for around 3 minutes each side, or until golden brown and slightly crispy on the outside. I, too, was born in West Scranton and then graduated in 1954 from Wilkes-Barre where we later moved. Sorry, I don't have a picture of the final product. I know I'm answering an old thread, but feel confident you're still on the site. Live for another day of mining. I was her delivery boy. I failed. Allow cakes to cool and sprinkle with caster sugar. Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Make a well in the center of the flour mixture and add the egg and milk. spent summers with my welsh grandma and cousins & remember having a crush on a boy named Gwillym. My only reason for abandoning TFL was because I'd reached my goals of improving my skills, and being reasonably successful managing sourdoughs. OLD FASHIONED TEA CAKE . Tip the mixture into a large bowl, add the sultanas and mix until distributed evenly. Grease a flat griddle or heavy frying pan with lard, and heat over a low-medium heat. Pour caster (superfine) sugar into a small bowl and roll each of the Welsh cakes to coat. The original recipe, complements of Aunt Alice. Great story and great information. Terry, Delightful story and family history! 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