Welsh Cakes on a planc (or How many Joneses can you fit into one publishing house?)

Welsh Bakestone CookeryBobby Freeman, the author of this little book* and many others, has run a restaurant in Fishguard and knows all about the cooking of West Wales. Here is her recipe for Welsh Cakes (Pice ar y maen) which need to be eaten while they are warm and fresh:

  • 225g SR flour and ½ teaspoon baking powder
  • 124g butter or margarine
  • 75g sugar
  • 75g currants
  • 1 large egg and a little milk
  • Good pinch mixed spice or just nutmeg

Rub the fat into the spiced flour (butter for a traditional taste!), add the sugar and currants, bind with beaten egg and a little milk if needed to a stiffish paste – similar to shortcrust but a little softer. Roll out on a floured board to about ¼in thick, cut into 2½in rounds and bake on a greased, moderately hot bakestone, 3 – 5 minutes each side until mottled with golden brown. Sprinkle with sugar.

Planc with welsh cakes

Now you have a reason to visit Seaways bookshop in Fishguard for a Welsh cookery book and to look around the antique shops and the charity shops for a planc. (Although the generic term is bakestone, this cast iron griddle is called a planc in West Wales.)

*A Book of Welsh Bakestone Cookery is published by Y Lolfa. This is a lively Welsh Publishing House with a substantial list of authors of whom seventy-two share the surname Jones.

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About bookvolunteer

I'm passionate about books, about Oxfam and about making the world a better place. When I'm not filling the shelves in Oxfam Wilmslow, I might be found reading the books I've bought in the beautiful surroundings of North Pembrokeshire.
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3 Responses to Welsh Cakes on a planc (or How many Joneses can you fit into one publishing house?)

  1. Siobhan says:

    Do you call it a planc? I’ve always called it maen. You will have to post a recipe for Bara Brith next 🙂

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