Welsh Cakes

These are one of my favourite treats - an ideal way to celebrate St David's Day, the national day of Wales.

If you don't want to use Lard, you can substitute it with butter - although the texture will be slightly different.

Having the right frying pan to cook these in makes a big difference. Ideally, you'd use an Aga, but other good options include an electric frying pan or a heavy cast-iron frying pan. You need slow, steady heat that's evenly distributed.

Ingredients

• 225g plain flour
• 85g caster sugar
• ½ tsp mixed spice
• ½ 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

STEP 1

• Combine the flour, sugar, mixed spice, baking powder and a pinch of salt into mixing bowl.
• Using 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.

STEP 2

• Roll out the dough on a lightly floured work surface to the thickness of your little finger. If your dough is too wet to roll, just use your hands to flatten and shape.
• Cut out rounds using a 6cm cutter, re-rolling any trimmings.
• Grease your pan with lard, and place over a medium heat.
• Cook the Welsh Cakes in batches. Cook until golden brown, crisp and cooked through.
• Dredge the cooked Welsh Cakes through caster sugar to coat and then cool on a wire rack.
• Welsh Cakes will stay fresh in a tin for up to one week.