Welsh Cakes

8 oz plain flour
1/2 level teaspoon Baking powder
3 oz butter
3 oz sugar
2 oz dried fruit ( currants traditionally but sultanas are fine - not the white sort though)
1/2 level teaspoon dried mixed spice
1 beaten egg
milk

Rub the butter into the flour, spice and baking powder ( I do it the modern way and use the blender/food processor for this bit - much quicker)

Remove from blender and add the fruit, sugar and egg

Stir well and mix to a dough with a little milk. Don't let it get too soft or you'll have a sticky mess when you try and roll it out. Use as little milk as possible just so it doesn't crumble.

Roll out to about 1/8 th inch thick - you will need plenty of flour to stop it sticking if you were over generous with the milk. Generally the recipes say thicker than this but it is then much harder to cook them through without them burning. Burnt welsh cakes are not nice

Heat bakestone or heavy frying pan. Traditionally this would have been greased with lard but sunflower oil works as well.

Cook gently on both sides until done. Don't have the heat too high or they'll catch before cooking through. The sides should just look set and dry when they are ready.
Remove from heat, sprinkle with more sugar if you want to and eat! Some people have been known to add butter and jam too.

  

Nicest still warm from the bakestone but they will keep a few days in a tin. At least in theory. These didn't last long....