Skip to main content
Dessert

Pice Bach

A Welsh pastry made with flour, baking powder, nutmeg, cinnamon, margarine, bacon fat, sugar, raisins, eggs, and milk.

From the Recipes Wiki (Fandom) · 10 ingredients
Jump to recipe ↓

Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pice Bach

Timeabout 4 minutes on each side

Ingredients

Directions

Make the dough

  1. Sift the flour, baking powder, nutmeg and cinnamon.

  2. Rub in the margarine and the bacon fat, and then add the sugar and the raisins.

  3. Whisk the eggs and pour into mixture, stirring well.

  4. Add enough milk to make a stiff dough, and roll out onto a floured board (about ¼" thick).

  5. Cut the dough into 2" rounds (use a glass, or a cookie cutter).

Cook the rounds

  1. Bake the rounds in a hot, lightly greased frying pan until they are golden brown (about 4 minutes on each side).

Nutrition, whole recipe (rough)

956Calories
31 gProtein
30 gFat
139 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Bacon1 slice cooked (8g)43
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Nutmeg + raisintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the dough together as it cooks.
Baking powder
Releases gas when heated, helping the rounds rise and turn light.
Margarine
Adds fat that tenderises the dough and carries flavour.
Bacon fat
Adds fat that tenderises the dough and gives a savoury richness.
Eggs
Bind the dough and add moisture and structure.
Sugar
Adds sweetness and helps the rounds brown in the pan.

The step that matters

Bake the rounds in a hot, lightly greased pan. The pan must be hot enough to brown the outside quickly, and only lightly greased so the rounds do not fry in fat. Too cool a pan lets the rounds spread and dry out before they set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Cinnamon RollsCinnamon Rolls71 recipesCinnamon CakeCinnamon Cake42 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes