Making Welsh Cakes

Ingredients

225g plain flour
85g caster sugar
1/2 tsp cinnamon
1/2 tsp baking powder
50g butter cut into small pieces
50g lard, cut into small pieces, plus extra for frying
50g currants
1 egg, beaten
splash milk

Method

Tip the flour, sugar, cinnamon, baking powder and a pinch of salt into a bowl.

Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants.

Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger.

Cut out rounds using a 6cm cutter, re-rolling any trimmings.

Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.

Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

Delicious served warm with butter and jam, or simply sprinkled with caster sugar.

Cakes will stay fresh in a tin for 1 week.