Welsh Cakes

My son aged about 5 first came into contact with Welsh cakes and has since become a little obsessed with making these easy to make treats.  Since then I've used the BBC's excellent recipie; however I read that the BBC is removing their recipies so I've copied it here.

Have a look here as well: www.fabulouswelshcakes.co.uk for more information

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 currant
• 1 egg, beaten
• splash milk

Method

1. Tip 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.
   
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 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.