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Sultana spiced griddle cakes
These cakes - sometimes called Welsh cakes - used to be cooked on a ‘bake stone’. Before the 19th century very few homes had an oven so ‘bake stones’ provided the only way to prepare scones, muffins and flat breads.
Makes: 10
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Chef Top or flat griddle
225g (8oz) self-raising flour
¼ tsp ground mixed spice
50g (2oz) butter
50g (2oz) golden caster sugar
25g (1oz) sultanas
grated zest of an orange
1 medium free range egg, beaten
60ml 4 tbsp milk
Preheat the Chef Top or flat griddle over a medium heat for about 5 minutes; then turn to the low flame setting. Sift the flour and spice together in a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, sultanas and orange zest and make a well in the centre. Add the egg and sufficient milk to form soft dough. On a floured surface, roll or pat out with your hands the dough to 1cm thickness and cut into 4cm (2in) squares and then again into triangles. There is no need to grease the Chef Top or griddle as the dough has quite a high fat content. Cook the cakes for about 4-5 minutes on each side, until golden and cooked through. Split and serve warm spread with a little butter.
tip: Try adding ground cardamom or ginger for a different flavour.
