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Sift the flour, baking powder and spice together, and then rub in the fats until the mixture resembles breadcrumbs.
Mix in the sugar and currants.
Add the egg and enough milk to make a stiff dough.
Roll out to about ½ cm thick and cut into rounds.
Lightly oil the Rayburn simmering side of the hotplate or AGA simmering plate and cook the Welsh cakes until golden brown, about 4 minutes on each side.
Serve hot with butter.