WELSH CAKES

175g (6oz) butter, softened
115g (4½ oz) caster sugar
1 large egg
353g (12oz) self-raising flour
2 level tsp baking powder
100g (4oz) currents
¾ tsp Mixed spice
2 tbsp milk
Castor sugar for sprinkling

Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.

Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice.

Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary. Roll out the dough onto a lightly floured work surface to a thickness of 5mm (¼in) then cut into rounds with a 7.5cm (3in) plain round cutter.

Cook the dough rounds on the hot griddle on a low heat for about 3 minutes on each side until golden brown (be careful not to cook them too fast, otherwise the centres will not be fully cooked). Cool on a wire rack then sprinkle with caster sugar. They should be eaten on the day of making, served buttered.

Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.