Slashers and Wheel Cakes.

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.
I can remember my Gran lifting the heavy iron bakestone on top of the glowing embers of the open fire and allowing it to warm up.
The round shaped currant dough mixture was then thrown onto the stone and watched closely as not to do an Alfred!