Welsh Foods
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The Recipe
You will need
- one pound self-raising flour
- quarter pound butter
- quarter pound lard
- one cupful sugar
- one cupful currants
- two eggs, well beaten
- a little salt
- a little milk
Method
- Rub the butter and lard into the flour and add all the other dry ingredients.
- Mix with the beaten eggs and a little milk to make a soft dough.
- Turn out on to a floured board, roll out, and cut into small rounds.
- Grease the bakestone lightly and heat moderately. (Sprinkle a little flour on it and if it browns fairly quickly, it has reached the correct temperature.)
- Bake the cakes on it, allowing two or three minutes for each side.
Dowlais, Glamorgan.
Film/Recording
Oral history in Welsh: Richard Griffith Thomas of Llangynwyd, Glamorgan describing the bakestone and tripod. Mr Thomas was born in 1894.
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