Cuisine of Ceredigion Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of
Cuisine of Ceredigion a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the