Sunday, 6 June 2010
The weather was so nice today we took ourselves off on a road trip into Wales . . . Prestatyn to be precise. (Pronounced Press Stat In) It is a lovely seaside town on the North coast of Wales . . .
When we lived up here before, we often went there on a warm day. It's not as commercialized as the other seasides and it doesn't get quite as busy.
There's a lovely beach that have a stretch of pavement that you can walk along for a very long ways. We do a bit of walking . . . a bit of paddling . . . and always stop for a drink and a treat.
Sometimes it's ice cream . . . seasides and ice cream go very well together. Other times its something else. Today we had a lovely slice of buttered Bara Brith. It was some good. I really must make us a loaf to enjoy at home sometime.
We like to go early in the day and then be back home before the roads and beach get too crowded. We got home early in the afternoon and I was able to bake Todd a lovely pie for a teatime treat. He's been ever so good this week, eating properly . . .
A treat once in a while can't do much harm can it? He had one slice and then I took the rest over to a friend, who very much appreciated it.
*Black Currant Plate Pie*
Makes one 10 inch plate pie
This is a Welsh recipe, known in Wales as cacen blât (literally 'plate cake'). Simple ingredients and very easy to make. Wonderful flavour. Serve warm with some thick cream for a real treat!
400g of black currants (about 1 pound)
200g of granulated sugar (1 cup)
sufficient pastry for a two crust pie
Caster sugar to dust the top
Preheat the oven to 180*C/350*F/Gas mark 4. You will need a 10 inch oven proof plate.
Roll out half of the pastry into a circle large enough to cover the base of the plate. Top with the black currants, leaving an edge. Sprinnkle the sugar over top of all. Roll out the remaining pastry to cover. Dampen the edges and press them together. Trim and then crimp with a fork. Vent the top to allow steam to escape. Brush with a bit of milk and then sprinkle with some caster sugar. Place on a baking tray and bake for 25 to 30 minutes, until the pastry is done and the pie is nicely browned, with the fruit bubbling through the top. Remove from the oven and allow to cool before cutting into wedges to serve.
Cream or vanilla ice cream are very good with this!