1/2 lb. flour
1/2 lb. self-raising flour
4 oz. butter
4 oz. lard
3 oz. currants
1/4 c. sugar
1 tsp. mixed spice (see note)
1 tsp. ground nutmeg
1 large egg
milk, to mix
Sieve flour and spices into a mixing bowl. Add fat and mix to crumbs like pastry. Stir in remaining dry ingredients. Break up the egg in a separate bowl. Add egg to dry ingredients, mix well until it starts to form a lump. If it is s not sticking together, add a little milk (it should be moister than pastry but should not be soggy) Roll out on a floured board to about 1/4" to 1/2" thick. Cut into rounds using a biscuit cutter. Heat pan grease and when fat has melted wipe off with absorbent paper. This leaves a residue of fat, the cakes actually cook in their own fat. The pan is hot enough when you can hold your hand just above it for about a minute. Place some cakes on pan and wait till they turn a speckled golden brown colour. Turn them over and repeat on the other side. They are better cooked quite slowly about 3 to 5 minutes each cake.
