Ingredients

ten ounces plain flour
two ounces butter
half a pint warm buttermilk
two eggs
three ounces sugar
three ounces sultanas
one tablespoon vinegar
one teaspoonful bicarbonate of soda
half a teaspoonful salt

Method

Melt the butter in the warm buttermilk.
Put the flour, salt and sultanas in a bowl, gradually pour in the buttermilk mixture and beat well.
Leave this mixture to stand for a few hours, if possible.
When ready to bake the cake, beat the eggs, add the sugar, soda and vinegar and then pour this second mixture into the first one, beating well.
Pour all the mixture on to a greased, moderately hot bakestone to make one large cake.
Bake and turn as for pancakes.
Then split in half while warm and spread with butter.

Llanfachraeth, Anglesey.