WELSH CAKES TEISIN LAP (PLATE CAKE) ENGLISH CRUMPETS "ENGLISH" MUFFINS PIKELETS APPLE AND POTATO CAKE HONEY AND CREAM SCONES BASIC SCONES FRUIT SCONES DROP SCONES MOM'S RAISIN SCONES URBAN PEASANT SCONES POTATO CAKES Welsh Cakes Servings: 4 8 oz (230 gr) Plain flour 1 tsp (5 ml) Baking powder 1/4 tsp (1,5 ml) Mixed spice 2 oz (55 gr) Butter or margarine 2 oz (55 gr) Lard 3 oz (85 gr) Granulated sugar 2 oz (55 gr) Raisins (or currants) 1 Egg, beaten 3 Tbsp (15 ml) Milk Sift the flour, baking powder and spice into a mixing bowl. Cut the fat into the flour, and rub it to a breadcrumb-like consistency; then mix in the sugar and raisins. Mix in the egg, and sufficient milk to make a stiff dough. Roll out on a floured board to 1/4 inch (6~7 mm) thick. Cut into 3 inch (7~8cm) rounds. Bake on a hot greased bakestone until golden brown, about 4 minutes on each side. Variation: "Teisen Dinca". Make up the Welsh Cake dough adding 6 oz (170 gr) peeled and grated cooking apples before adding the egg. Mix to a stiff dough, adding milk if necessary. Roll out, cut into rounds and cook on the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or honey. Teisin Lap (plate Cake) Servings: 4 8 oz (230 gr) Plain flour 2 tsp (10 ml) Baking powder 1/2 tsp (3 ml) Grated nutmeg 2 oz (55 gr) Butter 2 oz (55 gr) Lard 4 oz (115 gr) Soft brown sugar 4 oz (115 gr) Mixed dried fruit 2 Eggs, beaten 1/4 pt (140 gr) Cream, or buttermilk Sift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb-like consistency. Mix in the sugar and dried fruit. Stir in the eggs, and sufficient cream or buttermilk to make a soft dough. Roll out to 1 inch (2,5 cm) thick, cut into 2 1/2-inch (6,5 cm) rounds. Cook on a warmed greased bakestone for about 15 minutes on each side. English Crumpets Servings: 4 4 oz (115 gr) All-purpose flour 4 oz (115 gr) Bread flour 2 tsp (10 ml) Salt 1/4 oz (7 gr) Fresh yeast 1 tsp (5 ml) Sugar 1/2 pt (2,8 dl) Warm milk and water 1 Tbsp (15 ml) Vegetable oil 1/2 tsp (3 ml) Bicarbonate of soda 1/4 pt (1,4 dl) Warm water Sift the flours and salty into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes. To cook the crumpets, heat and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches - 8 cm) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. Put 1/2 inch (1~1,5 cm) deep of batter into each ring. Cook gently for 7-10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes. "English" Muffins Servings: 4 1 lb (450 gr) All-purpose or bread flour 1 tsp (5 ml) Salt 1,5 Tbsp (23 ml) Dry yeast 1 tsp (5 ml) Sugar 8 fl (2,3 dl) Warm milk and water 2 oz (55 gr) Butter, melted (Note: Over here, and in England, these are just called "muffins", and are the ones in the song about the Muffin Man who lives in Drury Lane. They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.). Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt (1,4 dl) of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch (~4 cm) thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. These are strongly recommended. The taste of them hot off the bakestone, griddle or frying pan makes Thomas's look very poor indeed by comparison. Pikelets These are similar to crumpets. They are made with a yeast batter, but cooked without rings Servings: 8 8 oz (230 gr) Plain or unbleached flour 1 tsp (5 ml) Salt 1/2 oz (15 gr) Fresh yeast (or 1 1/2 t dried yeast) 1 tsp (5 ml) Sugar 5 fl (1,4 dl) Warm water 1 tsp (5 ml) Butter 5 fl (1,4 dl) Warm milk 1 Egg, beaten Sift the flour and salt into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt the butter in the warm milk and beat in the egg. Stir the yeast liquid and then the milk mixture into the flour. Mix into a smooth batter and beat well. Cover and leave in a warm place for 1 to 1 1/2 hours, until the batter is thick and bubbling. Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you're short of lard). When a drop of water sputters on the bakestone, it's hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round “puddles”, leaving space in between so that the pikelets will be easy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve with butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages. To reheat, crisp under the grill. Apple And Potato Cake Servings: 8 1,5 lb (680 gr) Floury potatoes 3 tsp (5 ml) Salt 2 oz (55 gr) Butter 4 Tbsp (60 ml) Self-raising flour (or 1/4-1/2 tsp of baking powder mixed with a plain flour) 2 Apples, peeled,cored,chopped 2 Tbsp (30 ml) Granulated sugar 3 Tbsp (45 ml) Softened butter The potatoes must be hot and floury, but either eating apples or cooking apples can be used. (Best results with a cooking apple, though.). Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to “dry in their steam”. Sieve or rice into a warmed mixing bowl, and beat in the fat. Work in sufficient flour to make the dough manageable, adding salt to taste. Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch (1,5 cm) thick. Place one round on the warmed bakestone and spread with the chopped apple. Cover with the other round of dough and pinch the edges together. Bake on the bakestone over a moderate heat until brown underneath. Turn using the broadest spatula you have, or two spatulas and a friend. Cook the other side. Remove the cake to a hot serving dish. Carefully peel up one side of the top of the cake, spread the apples with the softened butter, and sprinkle them with sugar. Fold that half down and do the same to the other side. Sprinkle sugar on top, and serve immediately, with thick cool cream. Honey And Cream Scones Servings: 8 6 oz (170 gr) Whole wheat flour 6 oz (170 gr) Plain flour 2 tsp (10 ml) Bicarbonate of soda 1 tsp (5 ml) Cream of tartar 1 oz (30 gr) Butter 5 fl (1,4 dl) Sour cream 4 oz (115 gr) Clear honey 1 Egg q.b. Milk for glazing Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dough. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch (1,5 cm) thick and cut into rounds with a 2-inch (5 cm) cutter. Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. Basic Scones 8 oz (230 gr) plain flour (or 8 oz. plain wholemeal flour, if desired) 2 tsp (10 ml) Baking powder 1 pinch of salt 2 oz (55 gr) butter 1 oz (30 gr) caster sugar (granulated sugar) 4 fl (1,2 dl) milk q.b. milk to glaze Preheat oven to 220°. Sift the flour, baking powder and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch (2 cm) thickness. Cut into 2-inch (5 cm) rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam. Fruit Scones 8 oz (230 gr) self-raising flour (or 1-2 tsp of baking powder mixed with a plain flour) 2 oz (55 gr) butter or margarine 2 Tbsp (30 ml) caster sugar (granulated sugar) 3 oz (85 gr) mixed dried fruit (e.g., raisins) 1/4 pt (1,4 dl) milk q.b. milk to glaze Preheat oven to 220°. Sift the flour into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to 3/4-inch (2 cm) thickness. Cut into 2-inch (5 cm) rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream - sort of like whipped cream (yum-yum)). Tip 1: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. Tip 2: Keep the scones warm for serving by wrapping in a clean folded tea towel. This way they will keep moist and warm until they are all cooked. Drop Scones 8 oz. plain flour (225 g) 1 tsp. cream of tartar ½ tsp. baking soda ½ tsp. salt 1 oz. caster sugar (granulated sugar) 1 large egg 8 fl.oz. milk 1 Tbsp. oil Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in aclean folded tea towel--this way they will keep moistand warm until they are all cooked. Mom's Raisin Scones 1 cup butter 1 cup brown sugar 1 egg 0.5 cups milk 3 cups flour 2 teaspoons baking powder 1 cup raisins These are the scones my mother always made at home, though no one else I've met has recognized them as scones, so YMMV. They are admittedly pretty rich with all that butter; I frequently substitute Crisco for half the butter. Cream the butter and sugar, then mix in the egg, then the milk. Mix in the dry ingredients and raisins and spread on a cookie sheet. Bake at 400F for a few minutes until no longer wet in the middle. They have a tendency to overcook around the edges, so depending on your oven, you may want to lower the temperature. This makes enough for about sixteen scones the way I cut them: about half a large cookie sheet, or a whole small one. Urban Peasant Scones These scones are considerably different from the butter scones above, and may be more familiar to those used to British scones. The recipe is from James Barber's cooking show, The Urban Peasant. They're really quick to make and quite tasty. Mix two cups of flour, one teaspoon salt, one tablespoon baking powder, one tablespoon baking soda, and one tablespoon sugar in a bowl. Moisten into a dough with about a cup of plain yoghurt. Roll out on a floured board to about a quarter inch in thickness, cut in to circles, and bake at 425F until lightly browned on top (just a few minutes). I use a drinking glass to cut them out, and also like to add a couple handfuls of raisins before adding the yoghurt. The recipe makes somewhere around a dozen depending on how thin you roll them and how big your cutter is. Potato Cakes Servings: 8 1 lb (450 gr) Cooked floury potatoes 1 tsp (5 ml) Salt 2 oz (55 gr) Butter, softened 4 Tbsp (60 ml) Self-raising flour (or 1/4-1/2 tsp of baking powder mixed with a plain flour) 1 Butter for filling Potato cakes are eaten with bacon and sausages. It's easier to make them with hot, freshly cooked potatoes. If using cold potatoes, melt the butter before adding it. Choose a floury type of potato, and boil in well-salted water. Drain the cooked potatoes well, then return to low heat in the same pan: put a dishcloth over the pan and allow the potatoes to dry for 5-10 minutes. (This is called “drying in their steam” in Ireland.) They should be dry and floury at the end of the process. Sieve or rice into a mixing bowl with the salt. Beat in the butter. Work in sufficient flour to make a soft dough which is easy to handle. Turn onto a floured board and roll or pat out to 3/4 inch (2 cm) thick. Cut into rounds with a 3-inch (7~8 cm) scone cutter. Place on the hot greased bakestone and cook over a moderate heat until golden brown underneath. Turn and cook the other side. Remove from the bakestone, split, butter generously, and close again. Keep warm while cooking the next batch. Serve hot.