- 225g plain flour
- 85g caster sugar
- 1⁄2 tsp mixed spice
- 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 of milk
Tip the flour, sugar, mixed spice, 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 a 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.
Tip – Delicious served warm with butter and jam, or simply sprinkled with caster sugar.