Cacen Gri (Currant Rounds) is a traditional Cymric (Welsh) recipe for a classic griddle cake served for tea with butter and jam. The full recipe is presented here and I hope you enjoy this classic Welsh dish of: Currant Rounds.
450g o flawd plaen
pinsiad o halen
115g o siwgwr
180g o ddoddion saim (hanner lard, hanner menyn)
60g o gwrants
1 ŵy
ychydig o laeth
1 llwy de o bowdwr codi
Dull:
Hidlwch y blawd i fowlen a chymysgwch y toddion saim iddo. Ychwanegwch yr halen, y siwgwr a'r cwrants. Curwch yr ŵy gyda'r llefrith ac ychwanegwch hwn i'r gymysgfa. Dewch a'r cyfan allan yn does yn trowch allan ar wyned wedi ei flawdio. Rholiwch allan nes tua 1.5cm o drwch yna torrwch yn deisennau crwn gyda torrwr pastei tua 5cm o ddiamedr.
Cynheswch badell ffrio sych a defnyddiwch i grasu'r caceni cri am tua 6 i 8 munud yr ochor, nes eu bod yn euraidd ac wedi coginio drywodd. Gweinwch yn gynnes gyda menyn a jam.
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English Translation
Ingredients:
450g plain flour
pinch of salt
115g sugar
180g melted fats (half lard and half butter)
60g currants
1 egg
a little milk
1 tsp baking powder
Method:
Sift the flour into a bowl then mix in the melted fats. Add the salt, sugar and the currants. Meanwhile, beat together the egg and a little milk and add this to the mixture. Bring everything together as a dough and turn onto a floured work surface. Roll out to about 1.5cm thick then cut into rounds with a 5cm diameter pastry cutter.
Heat a non-stick frying pan until hot and use to cook the cakes for about 6 to 8 minutes per side, or until they are golden and cooked through. Serve warm with butter and jam.
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