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Welsh cakes can be traced back in time to one of the earliest forms of baking, where a flatstone, or bakestone, would be placed onto an open fire. This stone was then used as the cooking surface for the Welsh cakes, the equivalent to today's hotplate. The Welsh cake mixture would be placed onto the stone and cooked first on one side and then turned to complete the cooking.

At one time they were often eaten in both cottages and farmhouses alike, and miners would also have them in their lunchboxes

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