Welsh Cakes

Sift the flour with the baking powder and salt into a large bowl.

Add 100 g cold butter, cut into cubes, and rub it in with your fingers until the mixture resembles fine crumbs.

Stir in the sugar and raisins, distributing them evenly through the dry mixture.

In a separate bowl, beat the egg, pour it into the bowl and bring the mixture together into a soft dough; if it seems dry, add milk a little at a time.

Turn the dough out onto a lightly floured surface, roll it out to a thickness of 5–7 mm and cut out rounds about 6 cm in diameter; gather the scraps and re-roll them.

Heat a heavy frying pan or flat griddle over medium heat and grease it with part of the 10 g butter.

Cook the cakes in batches for about 3 minutes on each side, until golden, springy in the centre and cooked through; grease the pan with the remaining butter as needed.

Transfer the cooked cakes to a wire rack and serve warm — on their own or with tea.