Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children.
1. Tip the flour, sugar, mixed spiced, 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.
2. 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 minutes each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Credit: Good Food Magazine
Prep time: 10 Minutes
Cook time: 6 Minutes
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
1 egg , beaten