Pies, Puddings and Pottages

Sift the flour, salt, cream of tartar and bicarbonate of soda into the large mixing bowl and rub in the fats to a fine breadcrumb consistency.

Add the currants and stir thoroughly.

Add enough milk to make a firm dough.

Transfer the dough to a lightly floured work surface and knead very lightly for a minute or two.

Roll the dough out to 5mm thick.

Use the pastry cutter to cut out rounds.

Rub the griddle or frying pan with a little lard and allow to melt and become hot. (As you griddle the cakes you may need to turn the heat down. You don’t want them to brown too quickly, before they’re cooked through).

Place the cakes on the griddle or frying pan and cook for a couple of minutes.

Flip over and cook the other side for a couple of minutes.

Keep flipping every few minutes until both sides are evenly browned.

Transfer the cakes to a cooling rack and either eat them immediately, split in in half horizontally and spread with butter and jam or leave them to cool and eat them whole.