Self-raising flour 110g (4oz), plus extra for dusting
Ground cinnamon ½ tsp
Slightly salted butter 50g (2oz), softened
Caster sugar 40g (1½oz)
Currants or sultanas 50g (2oz)
Whole milk 2 tbsp
Vegetable oil 1 tsp
Butter and jam to serve (optional)
Sift flour and cinnamon into a bowl. Rub in butter until well combined then stir in sugar and currants.
Add milk to make a scone-like dough. Turn onto a lightly floured surface and knead gently until smooth, then roll out to form a 20cm (8in) round about 1cm (½in) thick.
Lightly grease a flat griddle pan or low-sided large frying pan and heat until hot. Carefully transfer the cake to the pan – you may find it helpful to wrap it round your rolling pin. Reduce the heat to low and cook cake for 10 minutes, taking care not to burn the underside – reduce the heat if necessary.
Score into 6 segments, then carefully slide onto a plate or board. Flip cake back into the pan, cooked-side up, and cook for 10 minutes more.
Transfer to a wire rack to cool, then slice into 6 and serve warm with butter and jam, if liked.
The cake is best eaten on the day it is made but it can be frozen, then reheated in a low oven. If you prefer, roll out as above and cut into 7 individual rounds using a 7cm (5¾in) cutter. Cook in the same way for 8 minutes each side.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
Strictly Necessary Cookies