Pice Ar Y Maen / Welsh Cake Recipe

Pice Ar Y Maen (welsh Cakes) - just like mom makes. 

It does not have to be March 1st (St David's Day) to enjoy these traditional welsh cakes, they are great at any time of the year with a nice cup of strong cup of tea!

Welsh Cake Ingredients:

250g Self raising flour
75g softened butter
½ tsp salt
75g dried fruit
75g caster sugar
1 egg, beaten
½ tsp milk
½ tsp mixed spice

Welsh Cakes Method:

1. Cut the butter into small cubes and add to the flour in a large bowl, rub into the flour until there are no large lumps left. Add the dry ingredients, then the lightly beaten egg. Slowly add the milk and mix till you get a stiff paste (maybe add a little more milk). 

2. Roll out until about 1cm thick, cut into rounds and bake on a griddle or in a frying pan over medium to low heat for 3 minutes on each side. (Test the temperature of the pan with 1 of the rounds first, they should be golden brown on each side but cooked through).

3. Place on a large plate and sprinkle with extra caster sugar. Best served warm with butter or more traditionally with a little honey.

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Welsh Bara Brith / Tea Bread Recipe

Bara Brith is also known Tea Bread, Yorkshire Tea Bread or Irish Tea Bread. It's a lovely tea time snack.

Cook time: c.1hr

Bara Brith 

Bara Brith / Tea Bread Ingredients:

One mug of brown sugar
Two mugs of dried fruit (mixed or whatever you prefer)
One mug of hot tea
One beaten egg
Two mugs of self raising flour

Other Variations of Bara Brith - try adding

a mashed banana, ground almonds, a handful of porridge oats, some cherries or mixed spice 

Bara Brith / Tea Bread Method:

Pour tea over sugar and dried fruit, give it a whirl and leave overnight preferably or a couple of hours if you can't wait! Stir in one beaten egg and two mugs of SR flour. 

Now add in any extra ingredients i.e. mashed banana (see above). Put into a loaf tin and bake at around 150 degrees for round about an hour. Don't worry about this recipe it usually works out, no matter what you throw in! 

This bread is fabulous warm from the oven with a little salted butter. Or, if you are able to allow it to cool, save it for the next day where it will be even tastier! 

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