Welshcake is having a break...
8 ounces (225 grams) self-rising flour
2 ounces (60 grams) margarine
2 ounces (60 grams) lard
pinch of salt
3 ounces (75 grams) sugar
3 ounces (75 grams) currants and sultanas
Sift together flour and salt. Rub margarine and lard into mixture to resemble breadcrumbs. Add sugar and mixed fruit. Mix in egg to form a soft dough. Chill for 1 hour.
Roll out to 1/4 inch (5 millimeters) thick and cut into 2 inch (5 centimeter) rounds. Bake on a hot griddle or a heavy frying pan greased with a little lard until lightly browned on both sides. Place on cooling trays and sprinkle with a little sugar.
Best eaten accompanied with several cups of strong tea.