Directions

1. Sift flour and cinnamon into a bowl
2. Rub in butter until well combined then stir in sugar and currants
3. Add milk to make a scone-like dough

4. Turn onto a lightly floured surface and knead gently until smooth, then roll out to form a 20cm (8in) round about 1cm (½in) thick

5. Lightly grease a flat griddle pan or low-sided large frying pan and heat until hot

6. Carefully transfer the cake to the pan, you may find it helpful to wrap it round your rolling pin

7. Reduce the heat to low and cook cake for 10 minutes, taking care not to burn the underside - reduce the heat if necessary

8. Score into 6 segments, then carefully slide onto a plate or board
9. Flip cake back into the pan, cooked-side up, and cook for 10 minutes more
10. Transfer to a wire rack to cool, then slice into 6 and serve warm with butter and jam, if liked.