Welsh Foods

Welsh Fare Homepage

Bakestone Cakes

Pont-y-clun, Rhondda Cynon Taf

Bakestone

The Recipe

You will need

  • eight ounces self-raising flour
  • four ounces butter
  • four ounces sugar
  • one ounce currants
  • a little salt
  • half a teaspoon mixed spice
  • one egg, well beaten

Method

  1. Sift together the flour, salt and spice, rub in the butter and finally add the sugar. 
  2. Mix in the beaten egg and knead to a fairly dry, soft dough. 
  3. Halve the dough and work the currants into one half only. 
  4. Roll out both halves of the dough separately to a thickness of about a quarter of an inch and cut into small rounds. 
  5. Bake on a lightly greased bakestone over a moderate heat allowing about two minutes for each side.
  6. Split open the plain cakes and spread with jam, if desired, and serve warm. 
  7. Alternatively, roll out the plain dough into one large round, bake on both sides on a bakestone, then split open and spread one half with stewed apple and brown sugar. 
  8. Cover with the other half, sprinkle with sugar and cut into small squares.

Pont-y-clun, Glamorgan.

Film/Recording

Oral history in Welsh: Richard Griffith Thomas of Llangynwyd, Glamorgan describing the bakestone and tripod. Mr Thomas was born in 1894.

Comments are currently unavailable. We apologise for the inconvenience.