Welsh Baking

Pobi

Specialised

A GRIDDLE tradition before an oven one, because many houses had a bakestone over the fire and no oven at all. PICE AR Y MAEN — Welsh cakes, "cakes on the stone" — with currants and spice, cooked on the maen and eaten warm. BARA BRITH, "speckled bread", a fruit loaf with the dried fruit steeped overnight in tea. TEISEN LAP, the shallow moist cake carried to the pit. Crempog, the layered pancakes. Bara planc. And the chapel tea.