Griddle Stall · Bakestone Cakes
Welsh Cakes
Photo: Moochocoogle at English Wikipedia / Wikimedia Commons · Public domain
They're never baked in an oven — every Welsh cake is cooked on a flat griddle called a bakestone, the same way they were made in mining-village kitchens generations ago.
A spiced, currant-studded dough is rolled out, cut into rounds, and cooked on a hot griddle until lightly browned on both sides, then dusted with sugar. Market stalls and festival vans across Wales cook them fresh to order, handing them over warm in a paper bag.
Why it's made this way: They became a fixture of working-class Welsh households in industrial mining valleys, prized because a bakestone needed no oven — just a hot plate over the fire.
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