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Just like my Granny use to make but she.d swop raisins for currants occasionally.
Been years since I made these, still taste the same, great!!
These are fabulous, exactly what I was looking for and remembered from having eaten in wales. I highly recommend.
Cut the sugar to 3oz for this recipe. Use 1 1/2 tsp of baking powder and you will find 1 egg is sufficient. If you use sef raising flour, you don't need the baking powder or the egg.
I'd just replace 4oz margarine & 4oz of lard with 8 oz of BUTTER! YUMMY!