Sift the flour, baking powder and spice into the large mixing bowl and stir thoroughly.
Add the fats and rub in to a fine breadcrumb consistency. You can do this in a food processor if you want to save time. If you do, transfer the mixture to the large mixing bowl once processed.
Add the caster sugar and currants and stir in thoroughly.
Add the beaten egg with a little milk and mix to a firm dough. If it is too dry, then add a little more milk.
Transfer the dough to a lightly floured work surface and roll the dough out to 5mm thick.
Use the pastry cutter to cut out rounds.
Rub a 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.
