Ingredients

one pound self-raising flour
quarter pound butter
quarter pound lard
one cupful sugar
one cupful currants
two eggs, well beaten
a little salt
a little milk

Method

Rub the butter and lard into the flour and add all the other dry ingredients.
Mix with the beaten eggs and a little milk to make a soft dough.
Turn out on to a floured board, roll out, and cut into small rounds.
Grease the bakestone lightly and heat moderately. (Sprinkle a little flour on it and if it browns fairly quickly, it has reached the correct temperature.)
Bake the cakes on it, allowing two or three minutes for each side.

Dowlais, Glamorgan.