Dad's Welsh Cakes "Lush"

They're like a cross between a scone, hot biscuit and a pancake! Just delicious and easy to make.

225g plain flour

85g caster sugar

1/2 tsp mixed spice

1/2 tsp baking powder

100g butter

50g sultanas (or currants or raisins)

1 egg, beaten

splash of milk

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Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter until crumbly. Mix in the sultanas. 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.

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 butter, 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 simply sprinkled with caster sugar, and generally not long after you've made them.

Cakes will stay fresh in a tin for 1 week, in theory! They've never made it far out of the pan!