History of Welshcakes - Tan Y Castell

History of Welshcakes
Welshcakes 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 Welshcakes, the equivalent to today's hotplate. The Welshcake mixture would be placed onto the stone and cooked first on one side and then turned to complete the cooking.
About Tan Y Castell Welshcakes
Tan Y Castell Welshcakes have been established for 12 years and supply a large variety of customers including 4 National Supermarkets. We supply Tan Y Castell Welshcakes to both the ambient and frozen markets.

How to eat Tan Y Castell Welshcakes
Tan Y Castell Welshcakes can be eaten straight from the packet or you may prefer to butter the Welshcake and / or sprinkle the Welshcake with sugar.
You may also use a microwave cooker to re-heat the Welshcakes so that they can be enjoyed while warm. If a microwave is used allow about 20 seconds per Welshcake on a low setting. Take care not to overheat as the fruit inside the Welshcake becomes very hot.
How to Store Tan Y Castell Welshcakes
Tan Y Castell Welshcakes can be stored in a cool dry place. These Welshcakes are also suitable for home freezing and will store well for 3 months.