Name: Picau Ar Y Maen (Welsh Cakes)
Yield: Makes 20
Ingredients: 425g all-purpose flour, plus extra for dusting; 1 teaspoon baking powder; ¼ teaspoon ground allspice; Pinch of salt; 120g unsalted butter, at room temperature, cut into cubes, plus extra for frying; 120g lard or vegetable shortening, cut into cubes; 175g superfine sugar; 120g raisins; 2 eggs, beaten; 30ml whole milk

four round panfried raisinstudded Welsh cakes

Photo by David Loftus

Known as ‘picau ar y maen’ in Welsh, meaning ‘cakes on the stone’ (they were originally cooked on a heated bakestone), these are incredibly easy to make (perfect for children too), endlessly versatile and deeply delicious. You can serve them hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert. Welsh cakes will never let you down.

Recipe notes

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