Pice Bach

In a large mixing bowl, sift together the flour, baking powder, cinnamon, and nutmeg. Rub in the margarine and bacon fat using your fingertips until the mixture resembles fine breadcrumbs.

Stir the sugar and raisins into the flour and fat mixture until evenly distributed.

Beat the eggs lightly and add them to the bowl along with just enough milk to bring the mixture together into a firm, slightly sticky dough. Do not overwork the dough.

Turn the dough out onto a lightly floured surface and roll it out to approximately 5mm (1/4 inch) thickness. Cut into rounds using a 6–7cm (2.5 inch) round cutter.

Heat a bakestone, cast-iron griddle, or heavy-based frying pan over medium-low heat. Lightly grease the surface with a small amount of bacon fat or margarine.

Cook the Welsh cakes in batches on the griddle for 3–4 minutes per side, turning once, until they are golden brown on each side and cooked through in the centre. Adjust the heat as needed to prevent burning.

Remove the cooked Welsh cakes from the griddle and dust lightly with caster sugar while still warm. Serve immediately or allow to cool on a wire rack.