1. Sift the flour into a large mixing bowl then add the sugar and baking powder and give it a quick mix.
2. Cut the lard and butter into small cubes and then rub together with the dry ingredients. It’s easier to do this when the butter is softened at room temperature.
3. Add the currants (or dried fruit) and mix with spoon quickly.
4. Add the eggs along with the milk and get your hands in there, mixing it together until you can form a ball. If it’s a little dry then add a further splash of milk.
5. Flour a work surface and roll the dough out to around 1cm in thickness then use a 6cm cutter and cut out your cakes. Don’t waste any of those trimmings. You’ll be able to form a new ball from those little bits to get more cakes. Don’t let any go to waste!
6. Take a griddle pan (or a heavy frying pan) and use a little lard to grease it, then turn down to a medium heat and cook the welsh cakes in batches of 8-10 for about 2-3 minutes on each side.
7. Leave on a wire rack to cool a little but they’re best served warm with a little sprinkling of caster sugar. But after making 35, you may not want to eat them all at once so store them in an airtight container for up to a week, if they last night long.