Conference turris::cooks

2522.0. "WELSH CURRANT CAKES" by WMOIS::LONGLEY_M () Wed Jul 18 1990 12:57

    This recipe came from the Gourmet Magazine Jan'86 from a reader whose
    family has passed it down through generations (if my memory serves me
    correctly).  I made them every week for several years until I found
    another recipe that produced a "lighter" cake.  (will post this one at
    a later date along with a clotted cream recipe.).  NOTE:  These cakes 
    are cooked on a griddle/skillet - not baked in the oven.
    
    
    				PICE ARY MAEN
    			    (Welsh Currant Cakes)
    
    2 Cups Flour			1/2 Cup Sugar
    1/2 Teaspoon Baking Powder		Pinch of Salt
    1/4 Teaspoon Ground Allspice	1/2 Stick Butter
    2 Tablespoon Cold Lard     		1/2 Cup Cold Milk
    1 Cup Currants
    
    Sift flour, sugar, baking powder, allspice & salt.  Using a pastry
    blender, mix lard & 2 tablespoons of the butter and flour mixture - add
    milk and currants.  Pat dough on a floured surface to 1/2" thick.  Cut
    with a 2-1/2" cutter - makes 10 rounds.  Melt the rest of the butter on
    the skillet and cook cakes, turning once until deep brown.  Serve
    w/clotted cream or jam.
                                      
    NOTE:  Due to cholesterol count, I substitute margarine instead of
    butter & lard.  I also add a tablespoon of corn oil to the skillet so 
    the margarine does not burn.