Ingredients

• four ounces flour
• one and a half ounces sugar
• one egg
• fresh cream

Method

• Put the dry ingredients in a large basin, break the egg into a well in the centre and beat with a fork.
• Fold in the fresh cream to make a light batter.
• Grease a moderately hot bakestone and drop the batter on to it from a large spoon.
• Bake on both sides until golden brown.

These cakes were prepared by the farmers’ wives in north Glamorgan as a treat on special occasions only.

Rhigos, Glamorgan.

In the Vale of Glamorgan this same batter was baked in the Dutch oven in front of the fire. Today it may be baked in a shallow tin placed in a low position under a fairly hot grill.