225g self-raising flour, sieved
110g (preferably Welsh) salted butter and extra butter for greasing
1 free-range egg
Milk, if needed
Rub the butter into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
Roll out the pastry until it is a 5mm/¼inch thick and cut into rounds with a 7.5-10cm/3-4inch fluted cutter.
Preheat a large frying pan over a medium high heat (if using a temperature control hob, select setting 3). Rub it with butter and wipe the excess away. Place the Welsh cakes in the preheated pan, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning.