Welsh Cakes

8 oz (250g) SR flour
3 oz (110g) lard
2 eggs
3 oz (110g) currants
3 oz (110g) sugar
pinch salt

Sift flour and salt into a mixing bowl. Cut up the lard (use margarine or butter if preferred) and rub in with fingertips. Add sugar and currants and mix with lightly beaten egg to a firm dough. Roll out onto floured board to 1/4 inch (1 centimetre) thickness and cut with a round, 2 1/2 inch (7cm) cutter. Place the round Welshcakes onto a greased, preheated griddle, solid plate, or thick flat pan. The first side will take about 4 minutes; turn heat off, turn cakes over and cook second side for about 3 minutes (or till golden brown both sides).
Makes 16-20 cakes. Sprinkle with sugar, serve warm.
(With butter if you must!)