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Description
Ingredients
- one pound potatoes
- four ounces flour
- two ounces sugar
- one ounce butter
- two ounces currants
- a little milk
Method
- Boil the potatoes and mash thoroughly.
- Melt the butter into the potatoes and fold in the other dry ingredients.
- Add a little milk, if necessary, to make a soft dough.
- Turn out on to a well-floured board and roll out into large, fairly thin rounds.
- Bake on a fairly hot bakestone until golden brown on both sides.
- Spread with butter.
Dinas Cross, Pembrokeshire.
It was common practice in many districts in Pembrokeshire and Cardiganshire to make this cake when there was a considerable amount of potatoes left over after the mid-day meal.
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