110g salted butter, diced

225g self-raising flour

85g caster sugar, plus extra for dusting

handful of currants or sultanas

1 egg, beaten

milk, if needed

Sift the flour into a bowl and add the diced butter.

Rub the butter into the flour, until the mixture resembles breadcrumbs.

Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, add a splash of milk if needed.

Roll out the dough on a floured surface to a thickness of about 5mm.

Cut into rounds with a plain or fluted cutter.

Rub a heavy frying pan or griddle with butter, wipe away the excess and place on the hob until it is heated through.

Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.

Remove from the pan and dust with caster sugar while still warm.