Life has been unbelievably busy since returning home – with interviews, articles to write, library work to catch up on, a language to keep learning, and a family all deserving of my time.
I have thought about blogging so many times, but it has never quite happened. Today, at last I show up with a recipe. The Anglicised name for this sweet treat is Welsh cakes. But the Cymraeg is so much more evocative – Pice Bach ar y maen – little cakes baked on the stone.
Cynhwsion – Ingredients
- 8 owns blawd hunan-codi (hint: hunan-codi means self raising)
- 3 owns menyn (butter)
- pinsio halen (I leave the salt out)
- 3 owns cwrens (currants)
- pinsio sbeis cymsyg (mixed pice)
- Wy (an egg – the w is supposed to have a little accent but I don’t know how to achieve this, yet)
- tipyn bach llaeth i gymysgu (a little milk to mix)
- Rhwbio ‘r menyn i mewn i’r blawd hunan-codi nes iddo edrych fel brwision bara – rub the butter into the self raising flour until it looks like the bread crumbs
- Ychwanegu y cynhwysion sych, yr wy a ‘r llaeth – add the dry ingredients, the egg and the milk
- Cymysgu i does ffyrm – mix to a firm dough
- Rholio allan, a thorri yn grwn – roll out and cut into rounds
- Pobi ar y maen dros wres cymedrol – cook on the stone (cast iron pan will do) over a medium heat.