Warm and mouthwatering, the Welsh Cake was traditionally made on a bake stone, a flat stone placed on-or-next-to a fire or stove. 

Ingredients

250g self raising flour
125g softened, unsalted cubed butter
Pinch of salt
75g caster sugar
Zest of one orange
100g cranberries
1 beaten egg
1 tbsp milk (if needed)

Instructions

Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, using a mixer on medium speed, rub the butter into the flour to form fine breadcrumbs. Remove the bowl from the machine. Stir in the salt, sugar, zest and cranberries Mix in the beaten egg with a metal spoon. Bring together to form a soft dough with a fork, using the milk to bind further if required Turn the dough onto a lightly floured surface and roll out the mixture to about 1cm thickness Use a 6 cm cutter to cut the dough into rounds, re-rolling any trimmings Heat an ungreased griddle or heavy frying pan on a medium heat.  Cook the cakes in small batches, for two to three minutes on each side, or until golden brown Dust with caster sugar before tucking in with gusto.