WELSH Cakes TRADITIONAL sweet treat from WALES, Pice ar y maen, teisen radell, picau ar y maen
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- Опубліковано 18 чер 2024
- Welsh Cakes, known in Wales as "Pice ar y maen," "picau ar y maen," or "teisen radell," have a rich history that dates back to the late 19th century. They are a traditional Welsh snack that has been a staple in Welsh kitchens for generations.
Welsh Cakes originated in rural Wales. They were initially made by Welsh housewives and were a convenient way of using up leftover bits of dough and dried fruit.
Traditionally, they were cooked on a bakestone or griddle over an open fire, a method suited to the rural households of Wales. This cooking technique gave the cakes their distinctive crispy outside and soft, tender inside.
Over time, they became a popular treat across Wales, especially during celebrations and gatherings. The recipe evolved, with some families passing down their unique variations, often including spices like cinnamon and nutmeg.
The Industrial Revolution brought about a change in the way Welsh Cakes were consumed. As people moved to work in the industrial towns, Welsh Cakes became a popular snack to take to the coal mines or steel works.
Today, Welsh Cakes are still a beloved snack in Wales and have gained popularity in other parts of the world. They are often seen in Welsh markets and fairs and are a common sight during St. David’s Day celebrations (March 1st), the national day of Wales.
They hold a special place in Welsh culture, symbolizing home comfort and tradition. They are not just a treat but a connection to Welsh heritage and a simpler time.
👇 RECIPE BELOW
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Ingredients:
-300g self-raising flour (or use plain flour plus 1 tsp baking powder), plus extra for dusting
-1 tsp ground mixed spice
-150g salted butter (or a combination of half butter, half lard or white vegetable fat), diced
-150g caster sugar, divided (75g for the dough, 75g for dusting - optional)
-75g currants or raisins
- ½ tsp salt
-1 medium egg
-2 tbsp milk, plus extra if needed
-Butter or oil, for greasing
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
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Mr. Rik, you have a wonderful way of explaining the entire recipe, and especially the history attached to the particular dish.
Thanks a lot 👍👍👍😊
Wow, thank you! I try to keep it simple. Best, Rik
Welsh cakes are the first thing I ever remember making. We had an international day in school and my dad was part Welsh. Found a recipe and made them for the whole class. I think I was 10 - so 60 years ago. Still one of my favorites! Back then I could find currants.
remember
Thanks for sharing. Great Memories. Best, Rik
I'm Welsh and my mother used to make Welsh cakes when we were kids.she used to use what she called a Man made from iron that the coal miners would make. Happy days.
Thank you. Best, Rik
Known as Pic's around our way. Very traditional weekend treat when I was a kid. The whole house smelt gorgeous for days. Jam in the middle was a favourite.
I had a couple with jam in yesterday - didn't know if I was doing wrong obviously, I wasn't. Good to know. Best, Rik
My grandfather used to make these 70 years ago and they were delicious..
Thank you. Best, Rik
@@BackyardChef thanks Rik. Your site is so needed by so many. It's so important !! Much love ❤
Just discovered your channel, and, oh my! Welsh cookies, or tiesen flats, as my grandmother and great aunt both variously called them. Both grew up in Scranton, Pennsylvania in the early 1900s, but my grandmother might actually have been born in Wales at the end of the prior century (she lied about her age😄😉). Grandma never parted with the recipe, but Aunt Lil thankfully passed down the recipe to me the last time I saw her alive. How I treasure that little scrap of paper! Grandma and/or Aunt Lil always sent a tin of these around holidays and birthdays when I was a kid; later on, Aunt Lil made them at least once a week at her retirement community to pass out to neighbors (hence, she became known as "the cookie lady"). The family recipe uses currents and nutmeg only. I don't remember it having egg, but its been many years since I've made them. Aunt Lil was very specific that margarine (NEVER butter) should be used, and after seeing your version with lard, I now understand why. The first time I attempted these, I used butter, and they got too dark. Neither lard nor margarine would have this issue. Lard is hard to find here, so margarine was the best substitute. Grandma used an electric skillet to make these, I suppose because you can control the heat carefully. I did them stovetop with a stainless steel pan/small gas flame and had trouble getting the right color/doneness (ours are a bit thicker than yours). From the comments, seems cast iron is the way to go. Thank you, Rik, for bringing back delicious memories!
Patricia, great memories. I loved reading this. Best, Rik
This recipe taught me i have two buiscuit tubs in my kitchen. A plastic one and my wife, most of them went in my wife.😊
Thank you. Best, Rik
We were in Wales a couple of years ago and had these delicious cakes. My wife fell in love with them and I have been looking for a good recipe since then. Here’s hoping this is it. I am going to try it today and will update afterwards. Wish me luck!
You got this! Thank you. Best, Rik
Having a Welsh Da we came back from one summer holiday in Wales, of course, with him carrying a large griddle. Two gas rings or the fire to warm it. Ours were thicker and cut open for butter and sometimes damson jam. Oh winter nights, bangers and mash with hot Welsh cakes!❤
Fantastic memories, thanks for sharing. Best, Rik
Actually-at least here in Swansea-Welsh cakes are usually thinner than those shown here.
Yes, and some have said thicker elsewhere - I hoped my inbetweenies satisfy. Best, Rik@@countesscable
I have never had Welsh cakes so will ave a go at making them now, thank Ric for your interesting videos xx
Hope you enjoy Pam. Many more videos to come. Best, Rik@@pammckenzie9738
Great one mate,I said to you well before 20k subscribers that I'll look forward to your 50k but now I know it's going to go well beyond. It'll be nice when you have 100k 👍
Thanks for your confidence. It's still about helping others, but it's more than that. One day eh! Best, Rik
I can fair taste em from ‘ere, Rik 😅- spent x15 very happy years ‘recovering’ in rural Wales after ‘doing time’ working in London Town - kept bees n ducks n chooks n geese n even Guineafowl - beautiful eggs for summer salad - & growing my own n all of that on a smallholding with access to an ancient orchard next door where I discovered the best old Bramley Apple Tree ever !& exquisitely perfumed greengages from a secret vine, clinging to a Georgian Barn, that I tended & harvested, once I’d hacked back the thorny brambles to reach it - what a find that was - miss the life, but back in a different City now & the heating’s on at the flick of a switch, no more shovelling coal/chopping wood, or foraging for Nature’s Freebies, more’s the pity 🕊 Will be griddlin’ these delicious Welsh Cakes tomorrow for a Treat with a nice big fat cuppa strong, sweet tea to go with - that’ll have to do instead, then😋 I have lardy shortening down on my grocery shopping list permanently now, & it’s all your fault 🤩- the Homity Pie I made the other day, following your recipe was bloomin’ delicious btw & I’ll be making it again before the Winter’s over, no doubt about that - so warming & nourishing - as you say : “Superb”. Thank you for sharing your recipes & culinary expertise n tips, Rik - love your style & very much looking forward to the next. Nom 😋
Love reading this; thanks for sharing. Haven't had greengages in 35 years. Yes, my style is simple - no point in being flashy. Keep wrapped and enjoy that cuppa. Best, Rik
Remind me of singing hinnies, baked on a cast iron girdle pan
lovely! Thank you. Best, Rik
My favourites. They have so many names in Wales depending on the region of Wales you live in e.g they can be called pice-ar-y-maen, pice bach, pics crynon, cacen gri etc.
I use my great grandmother’s bakestone to make them - it was cast in 1895 as we still have the invoice which we found among her papers!
Our family recipe has no spice at all, which I prefer as you can then really appreciate the subtle rich taste of the butter and the sweetness of the fruit.
They are fab to take on walks, picnics, packed lunch 🙂🙂
Great memories, and the original bakestone, lovely. Thanks for sharing. Best, Rik
There are fierce spice or no spice camps here in wales, and recipes are usually padded form unchanged. My Gran didn’t use spice, but I prefer it.
Thanks for your comment, I can believe with the variations. Thanks for sharing. Best, Rik@@countesscable
@@countesscable Yes it’s a hot topic of contention! I’m a No-Spicer because I think it’s more authentic. Welsh cakes are folk cuisine - the staple made by poor farmers’ and miners’ wives for large families of old. For them purchasing sugar and dried fruit would have been a treat; buying expensive exotic spices would have been beyond their means. I love the simplicity of Welsh cakes.
My MILs sister lives in Wales and brings Welsh cakes back when she visits. My husband absolutely loves them, so I'm sure he'd be pleased if I made some.
Have a go - not too challenging. Best, Rik
Yum! I’m going to make these for my Sunday School class right now!
Thank you. Best, Rik
Looks like raisin biscuits to me which i love...i would just cut squares
Thank you!!! My sweet mom-in-law taught me to make these. They were a favorite of my late husband. He passed 30+ years ago. Somewhere I lost the recipe. Tried to research the recipe BUT MIL called them "bakestones" not Welsh Cakes. I love them and missed having them. Thank you so much for this great tea time recipe!!! Made my day!!!😊❤
Pamela, you have made my day. I loved reading this. Thanks for sharing. Best, Rik
Thank you for this recipe!
When the full-scale invasion began in 2022, my daughter and I left Kyiv and ended up in Wales, in Pembrokeshire, Lamphey, where we were welcomed by wonderful people whom I will be grateful to for the rest of my life. We lived in Wales for six months. And Welsh cakes were our favorite treat for tea. We often remember this deliciousness and now I come across this recipe. I made Welsh cakes today and we both cried with nostalgia and heartbreak.
This recipe will definitely stay in my heart and I will cook it for all my friends as well as Ukrainian delicacies. Thank you wonderful Welsh people for your culture and cuisine, you are incredible!
Thanks for sharing. Thank you. Best, Rik
😊 they look delicious. Thank you.
Thank you. Best, Rik
I’ve got to get my bakestone out now to knock up some Welshcakes for the old man! The bakestone was cast at the local iron works in the 1800’s and passed down to me.
Sounds amazing! Best, Rik
My Mum made these they are lovely
Thank you. Best, Rik
I used all butter it was a family recipe shared on a group, their fruit of choice was dried currants. So good. And I love the way you work the lard into the flour.
Thank you. Best, Rik
Καλησπέρα από Ελλάδα! Βρήκα εκπληκτικο τόσο τον τρόπο που δίνετε τη συνταγή, όσο και το αστείρευτο χιούμορ σας! Καλή δύναμη!
Σας ευχαριστώ πολύ, χαίρομαι που σας άρεσε. Ελπίζω να έχετε την ευκαιρία να φτιάξετε μερικές από τις συνταγές. Με εκτίμηση, Ρικ
We called these Uncle Burt’s cookies! When I started dating my husband 48 years ago his unmarried Uncle Burt would make these cookies, some plain, some had coconut, and some had currents. What a wonderful memory! I have his recipe, it made lots! ( he shared his cookies with many people! Even my boyfriend’s dog ( husband now) loved them! They f you could get the cookie jar lid off the cookie jar without the dog hearing and coming right over you could eat the whole cookie! Otherwise you had to share with the dog! Great memories! ❤️ thank you! I need to make them again!
Great memories, thanks for sharing. Best, Rik
My German descended grandmother married my "English" (Yorkshire) descended grandfather shortly after WW I in the USA. She learned to "cook English" for him. As a child, my FAVORITE birthday cake was her "Currant Cake" that she made that was near identical in look and simplicity of preparation, except that she pressed it into a cookie sheet and baked it. The pieces were then squares, like fudge brownies. If we were lucky enough to get it warm from the oven, we'd split them horizontally and add some butter... 😍
Thank you!
Thank you. Best, Rik
Great little cakes. Thanks for this.
Thank you. Best, Rik
Oh, my. Another great recipe I have to try. Looks so good 😋thx again👍💕🇫🇮
Hope you enjoy! Best, Rik
These look amazing, never had them, will be mak8ng these this weekend, thanks👍
Hope you enjoy! Thank you. Best, Rik
I must have made thousands of these over the years. Originally a very similar recipe as you have. These days I tend to use all butter and pre-soak the fruit in rum and/or brandy, making them an extra tasty treat.
Thanks for sharing. 👍
Thank you. Great tips! Best, Rik
Thanks so much for this video Rick, I’ve been planning on baking these for sometime now so I’ll be cooking this recipe int he coming days. I can’t wait, they look delicious! I deeply appreciate all the time and effort you put into creating your wonderful videos so that cooks like myself learn how to cook new things or revamp things we’ve been cooking forever. 💕
Thanks you for such kind words. I hope you enjoy the channel as basic as it is. All the recipes on this channel do work - just adjust to your taste. Best, Rik
Crikey. Hubbie's Welsh and I've never mastered the art of Welsh Cakes. This recipe answers a lot of questions. The taste and texture will definitely be improved with a percentage of lard replacing the butter, and the way they are brought together and cooked makes total sense. Wish I'd seen this years ago. Thanks.
Hope you enjoy. Give it a try and let me know. Best, Rik
Thanks for this wonderful recipe.
Most welcome 😊Hope you enjoy. Best, Rik
Reminds me of my late auntie, she was great at making bakestones
Good memories mate. Best, Rik
Very nice, what a homey little cake. Hearty yet delicate. Tradition always comes through. Plus these come out equally well without the egg. Thank you--
Yes! Thank you! Best, Rik
😊❤😊 So happy your channel found me. 😊❤😊 I've loved every video I've seen. Subscribed after the second one. Cheers😊
Welcome aboard! Thanks you. I try to make it all easy to follow. Best, Rik
love it ! thank you. and have you also shown us how to make a lovely Bara brith ?
Yes I have. Thank you. Best, Rik
My Nana made tghe most wonderful Welsh cakes, she did use sultanas and a little nutmeg
Alwsys dusted them with caster sugar to finish after using the bakestone.
My other friend, Gail, soaked her sultanas in whisky overnight and used wholemeal flour instead. They were delicious too.
Thank you. Best, Rik
They look amazing, great job Rik
Thanks, Wayne, I enjoyed making them. Best, Rik
These look delicious,i will have to try them!.
They are! Hope you enjoy. Best, Rik
Great video rick. nice to see your channel is growing
Thank you. Best, Rik
These look amazing, i love these little bites of sweetness. We have a market stall where i live and they do loads of varieties, including 2 thin welsh cakes with a little jam sandwiched between them.
Sounds amazing, Jamie. I would be trying them for sure. Best, Rik
I think that's a "jam slice", no fruit but cooked the same way then cut and sandwiched with jam.
@@adrianwilliams4165 they are put as jam welsh cakes.
JUST LOOK AT THAT😋 I love stuff with dried fruit delish! great work as ever Rik
Thanks, mate. I hope all is going well for you. Best, Rik
@@BackyardChef all good cheers Rik👍 but jealous of your weather
Aye its blue skies and sunny. Hazzard of living here. And melted butter. Best, Rik@@mrdangiles90
If you don’t have a griddle/bakestone, the best way to cook them is in a cast iron pan. They only need turning once.
Thanks for the tip. Best, Rik
I love how much you enjoyed those🤗❤️
Thank you. I try everything I make. I do not believe for a minuet that some of the recipes on the internet taste good. Folks do not like me stuffing my fat mush - I do and they know its real food. Best, Rik
I absolutely LOVE the way you enjoy food! I do the same! A friend I was eating lunch with once said, “you ALWAYS make food look soooo delicious “! 🤣
Another channel, Glenn and friends, just posted Welsh cakes and this just popped up on my feed. Both look great ❤
Thank you. Best, Rik
😊👍😋
Thank you. Best, Rik
Love Welsh cakes.. so am off to make some right now! Love your videos too… I am what I call a plain cook. I like the older recipes but maybe it is because I am old myself! But modern recipes just seem to be more complicated with expensive ingredients. 😊
Well, not quite as good as yours as I got impatient and added too much milk. This made them a bit sticky in the pan but cooking them slowly they ended up fine and delicious. And I made extra to put in the freezer as we will have visitors staying at Easter! (I am sure they are better fresh, but needs must when you have mobility problems!) Thank you…👍
Good on ya. Yes I like to keep things simple on here. Good luck to you. Best, Rik
Way ta go thar dude!!!
Thank you. Best, Rik
Well done lad😊
Eh Ta! Thank you. Best, Rik
I’m off to make these right now. I like mine spread with butter. Cheers Rik.
Lovely. Best, Rik
Gwych , brilliant Rik my gran would be proud of you. I will have a go myself now. cheers.
Thanks, Allen. I hope I did her proud. Best, Rik
absolutely @@BackyardChef
Thanks mate - it seems to have opened a big can of worms back there. Best, Rik@@allenbrown8158
I don't know why as you explained there are a few versions of how to make them, but you got right for me, there are many different versions of all recipes on you tube some good and some awful, some people love to complain. you are doing a heart felt great job Rik, good on you. how don't how to Email you I cant seem to work it out. cheers AL@@BackyardChef
After hitting safe on 5 recipes on your site I realized subscribing would be quicker!
Great idea! Thank you. Best, Rik
Yum. You know, I had ordered some ready made ones from Amazon because I'd always heard of them. But had never eaten them. The ones I ordered were good, except a bit too sweet. They were dipped in too much sugar. Making them myself I can control how much sugar I want and I really like that. The recipe is almost like scones or biscuits. I'm anxious to try your recipe. They look so yummy. Thanks again chef for another attainable and simple recipe.😊❤
Hope you enjoy these. Go for it you can make them. Lets keep it simple my method. Best, Rik
These are amazing on a cheese board with some mild, soft cheese!
Oh yes! Best, Rik
Yum! Kind of remind me of Eccles cakes. Could you do a vid on those, maybe?
Much respect from Western Australia (expat from Thirsk)
Sure thing! They are scheduled already. Best, Rik
Nicely done rik
My mam used to make these by the wheelbarrow load so it seemed when i was a kid lol
From what i can remember when she made them she used lard rendered from our own pigs and used bantam eggs or if she could get them fresh pheasant eggs
the pheasant eggs made a far superior bakestone with strawberry jam from what i can remember it was 40 odd years ago mind lol
Good memories, Andrew. Sounds like your Mam knew how to cook. Thank for sharing. Best, Rik
@@BackyardChef she was rik
a fantastic cook a farmers wife who could turn her hand to anything sweet or savoury
your cooking style reminds me of her i would love to see you make some Devonshire splits sometime as our mams ones were outstanding
my dad couldn't boil water , but curiously could make a wicked toffee apple and rock hard sheets of toffee good ole days
And fudge strange but true lol
I could make the Chudleighs however clotted cream to go with them would be a challenge at the mo. No cream. Best, Rik@@andrewtaylor1196
Diolch ❤
We don’t put sugar on ours. We wait till they’re cooled and we butter them!
Yes. Lovely buttered. Thank you. Best, Rik
I wud add some cheese in the dough for me❤
Thank you. Best, Rik
Hi I love fruity cakes and scones even xmas fruit cake.I leave eggs out also love the mixed spice but how do I make all spice ?Please help. Love from Cape Town South Africa. ❤❤
Thank you. Love to SA. Best, Rik
I'm writing lard on my grocery wish list.
Sounds good! Best, Rik
Hi Rik. Have you done a Scotch Pie? Cheers
Hi Glen, there is one on the channel - some say its not scotch some say it is (as usual mate) ua-cam.com/video/N2ZoAVIBeOg/v-deo.html Best, Rik
@@BackyardChef Cheers . Just checked the link and I’ve definitely watched it. My memory is like a rusted out sieve.
Mine too mate. Hope all is well. Best, Rik @@glenbaker4024
Good one ,I notice you have a dent on yout HYSapienta af did you drop it or are they fragile
Regards cj
We dropped on it - not fragile. Best, Rik
After seeing a few of presentations I have ordered one
I have another one here now. It will be getting a run-in starting with the Rhubarb pie tomorrow. It's a nice bit of kit. Best, Rik@@colinreynolds1870
You,'ve inspired me into buying one rik
I,'ve ordered one it should be here tomorrow I do enjoy a round or two in the kitchen so I,m looking forward to using it with quite a few of your receipes
You still have to learn to fly it as they say. Its a good bit of kit for the size. The presets cook ok. I tend to cook my own way, as I have done for years with the ovens. Keep on top of the cleaning. ie wipe out after use. Clean down after fatty meats, chicken, belly pork etc. Dont worry about warming it for ages either, It warms very quickly. Keep enjoying in the kitchen. Best, Rik@@andrewtaylor1196
Do you have a recipe for the Mixed Spice?
Here you go: Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander Best, Rik
If you can find a spice called " pumpkin spice " it is the same thing. We have it in the USA. Very useful all in one spice.
@@annettefournier9655 , well now I feel silly.
@@ChyarasKiss Awww. That was not my intention at all.💜
@@annettefournier9655 I don't think it typically includes coriander.
I wonder if you could just bake them....
Try and let me know please. Best, Rik
They look like Tea cakes
Welsh cakes with a cup of tea. Best, Rik
I'm American and in some grocery stores on the East Coast sell Tea cakes. Slightly sweet slightly moist raisin studded biscuits or cakes. Great in morning with butter and a hot cup of tea. My grandpop was from Stoke on Trent,England and came to America as a young teen ,He and Grandmom lived with us for the last year or two of grandpops life. I was 6-7 or so and he got me hooked on drinking a properly made cup of tea
Great memories, Susan. Thanks for sharing. Best, Rik@@susananderson9619
You can find Welsh cakes/cookies for sale around the Scranton Pennsylvania area, where many Welsh settled late 1800s-early 1900s due to the coal mining industry there. Sadly, I've never found them in New York, where I live.
Thanks for sharing. Best, Rik@@patriciamorgan6545
Bakestones
We always called them bakestones..... I still do
Yes, That is what they are known by - apparently - I don't own one. Best, Rik
Always 👍
kind of like a scone. maybe chopstick for flipping
Palette knife is the best flipper for these. It’s flexible enough to get underneath them, and it’s not too wide so you don’t disturb the other cakes on the bakestone when you flip.
Agreed there, unfortunately, I'm not as careful as I years ago, and I didn't want the metal on the nonstick pan. Best, Rik@@Knappa22
A palette knife would be good; I was using a nonstick pan. Didn't want to use one. Best, Rik
Looks like rock cake to me
Good comparison, In looks! Best, Rik
I am absolutely going to make these, someone gave me a package of English Christmas spice mix, I'm hoping it will work for the spice mix.
Good luck, Rita. Nice little cakes. Best, Rik