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.

Roll out the dough to the thickness of your little finger. Cut into rounds, re-roll the scraps until you have none left.

Grease a traditional bake stone, griddle or heavy pan with lard and place over a medium heat.

Cook the Welsh cakes for about 3 minutes each side until golden brown, crispy and cooked through. Allow to cool on a cooling rack so that they don't sweat and go soggy.

Delicious served with butter and jam or sprinkled with caster sugar. 

Cakes will stay fresh in a tin for a week.