Instructions: Lift the lid of the simmering plate to cool the plate for about 15 to 30 minutes (depending on the heat of your simmering plate) before cooking the Welshcakes.

Measure the flour and baking powder into a large bowl and rub in the hatter until the mixture resembles fine brradcrumbs.

Add the sugar currants and spice.

Beat the egg with the milk then add this to the mixture to form a firm dough.

Roll out the dough on a lightly floured work surface to a thickness of 5mm and cut into rounds with a 75mm plain round cutter.

Reroll the trimmings and continur pressing out with the cutter.

Grease the simmering plate lightly with oil dip a piece of kitchen paper in the oil or place an ungreased sheet of lift off paper over it without oiling.

Cook the welshcakes for about 3 minutes on each side until golden brown. (Be careful not to cook the cakes too fast otherwise the centres will not be fully cooked through.)

Cool on a wire rack then dust with caster sugar.

Best eaten on the day of making prcfurably warn.

Very easy to make from store cupboard ingredients and they are wonderful for tea on a cold day. Make when youve had a good cooking session on the aga and the temperature is down. Traditionally they are served plain with caster sugar but if liked can be served with butter and jam.

Makes about 20

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.