Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Prep:10 mins
Makes 16
225g plain flour85g caster sugar½ tsp mixed spice½ tsp baking powder50g butter, cut into small pieces50g lard, cut into small pieces, plus extra for frying50g currant1 egg, beatensplash milk
STEP 1Tip 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 soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.STEP 2Roll 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. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
