Welsh cakes

Yield: 15 Servings

Ingredients:

1 lb Self-raising flour
2 oz Butter
4 oz Sugar
4 oz Sultanas and raisins
2 Eggs
1/3 pt Water

Instructions:

On sale in every Welsh bakery these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly and do not let it overheat. If the pan is not well-seasoned or non-stick slick it with a little butter or vegetable oil. Bake the cakes on the pan turning them once until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold with or without salty butter but always with a cup of piping-hot tea. Source: Philippa Davenport in "Country Living" (British) April 1989.