Poten dato was baked regularly in the counties of Cardiganshire and Pembrokeshire where potatoes were plentiful in the autumn. Prepared in large quantities it would be baked in the brick wall-oven. This oven would be heated at least once a week for baking bread and as the bricks retained some heat for several hours it was generally the custom to bake cakes and puddings in this ‘after heat’ overnight.
Proceed to add the other dry ingredients (quantities vary according to personal taste) and mix with the beaten egg and a little milk to give a fairly soft consistency.
Put the mixture into a greased shallow tin and bake in a moderately hot oven.
Newport, Pembrokeshire.
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Sarah flett
1 January 2021, 08:07
Loved finding this photo of my great grandmother brought back so many wonderful memories, I was wondering if you had any more photos in your archives of my great grandmother regards sarah
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