For over 100 years, the Welsh Bakestone has been a staple in nearly every Welsh household.  A variation of the modern griddle, a Welsh Bakestone is oval shaped, cast iron or steel griddle that features a completely flat surface and a small handle. Used in traditional cooking, a Welsh Bakestone, also known as a Planc, is used to make authentic Welsh foods and breads such as biscuits, scones, oat cakes, and tarts.  Typically handed down through each generation, Welsh Bakestones, like similar griddles, cook more effectively and efficiently each time they are used. The more that a Bakestone is used the more “seasoned” it becomes. Due to this, Welsh Bakestones have been known to be prized family possessions. In order to prevent rusting throughout the years, this type of griddle must be kept oiled.


Welsh Cake Bakestone Recipe

8 oz Self-Rising Flour
2 oz Lard
1 tsp Mixed Spice or Pumpkin Spice
1 tbsp Grated Lemon Rind

3 oz Butter
1 tsp Baking Powder
3 oz Caster Sugar
2 oz Raisins or Currants
1 Pinch of Salt

1 Egg
3 tbsp Milk


Sift the flour and other dry ingredients into a large bowl along with the lemon rind and raisins or currants. Next, crumble the lard into the mixture and add the egg. Slowly stir in the milk and mix into a stiff paste. Using a pre-floured surface, roll out the batter and cut it into round pieces. Bake the Welsh Cakes on a preheated and greased Welsh bakestone until golden brown. Each side will take 3-4 minutes; sprinkle with castor sugar and serve.

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