Taiyaki (Japanese Fish-Shaped Cake) vs Traditional Welsh Cakes (Picau ar y Maen)

Both dishes are cooked in a hot pan from flour, egg, milk, sugar and baking powder, yet they put those staples to very different use. Taiyaki relies on a generous pour of milk for a smooth, loose batter that turns golden and crisp in a fish-shaped mold around a soft, warm centre of sweet red bean paste. Welsh cakes need only a splash of milk to bind cold butter rubbed into flour, producing a rolled, cut dough studded with currants and warmed by mixed spice. Dusted with sugar while still warm, they are buttery and spiced rather than filled.