Place the flour, butter or marg and sugar in to a bowl, rub together until mixture resembles fine breadcrumbs. Add the sultanas and eggs and mix it all together.
Turn the mixture out onto a lightly floured work surface and with a rolling pin, roll out until 6mm (1/4 in) thick. Then cut into cakes using a biscuit cutter.
Lightly grease the bake stone and place over a medium-high heat, allow to get hot. Arrange the welsh cakes over the bake stone and cook until golden on both sides, about 6 to 8 minutes. Eat when still warm. Mmm delicious.