Welsh cakes

Method

1. Sift the flour, baking powder and mixed spice into a large bowl. Add the 100g butter to the bowl, then use your fingertips to rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
2. Stir in the 50g sugar and the salt, currants, sultanas and lemon zest. Add the egg yolk and milk, then stir until the ingredients bind together and form a soft and pliable dough. If it’s too sticky, add a little more flour.
3. Knead the dough on a lightly floured work surface for 2-3 minutes, then roll it into a 1cm thick disc. Use a round 8cm pastry cutter to punch out 8 cakes, re-rolling if necessary.
4. Gently heat a heavy-based griddle pan and lightly grease with the 1 tsp butter. Add the cakes and cook over a low heat for 3-4 minutes on each side until lightly golden, then cool on a wire rack (you may need to do this in 2 batches). The cakes should be crisp on the outside and slightly pillowy in the middle. Sprinkle with sugar, then serve warm or cold with a lick of butter.