Ingredients
- 225 g (8 oz) plain flour
- 2.5 ml (½ tsp) salt
- 2.5 ml (½ tsp) baking powder
- 50 g (2 oz) lard, diced
- 40 g (1½ oz) caster sugar
- 75 g (3 oz) currants
- 45 ml (3 tbsp) vegetable oil
- 25 g (1 oz) butter
Make it step by step
- Put the flour, salt and baking powder into a bowl, then rub in the lard until the mixture resembles fine breadcrumbs.
- Stir in the sugar and currants, then mix with 45 - 60 ml (3 - 4 tbsp) water to make a soft dough.
- Turn out on to a lightly floured surface and roll out until 1 cm (½ inch) thick.
- Using a 5 cm (2 inch) plain cutter, cut out 12 rounds.
- Heat the oil and the butter in a heavy-based frying pan and fry the cakes for 2 - 3 minutes on each side, until golden brown.
- Drain on kitchen paper.
- Eat warm or very fresh.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.