100 g/4 oz currants
120 ml/4 fl oz milk
Oil for greasing
Method:
Mix together the dry ingredients, then
rub in the lard and butter or margarine until the mixture resembles
breadcrumbs. Stir in the currants and make a well in the centre. Mix
in enough of the milk to make a stiff dough. Roll out on a lightly
floured surface to about 1 cm/0.5 in thick and prick the top with a
fork. Heat a griddle or heavy-based frying pan (skillet) and grease it
lightly. Cook the cake for about 5 minutes until the underside is
golden, then turn and cook the other side for about 4 minutes. Serve
split and buttered.