2 cups plain flour
1 teaspoon baking powder
1 teaspoon powdered allspice
1 teaspoon freshly ground nutmeg
¼ teaspoon salt
½ cup sugar
¼ cup butter
¼ cup lard or shortening
¼ cup milk
⅓ cup dried currants
In a bowl, sift flour, baking powder, spices, salt, and sugar. Cut the butter and lard into the flour mixture until crumbly. Add the currants. Beat the egg into the milk and add to the flour mixture, blending well. Gather dough together into a ball and roll it out on a floured surface until about ¼ inch thick. Cut into two-inch rounds.
Heat frying pan or griddle until very hot, grease lightly with shortening. Cook teacakes on one side until brown, turn and cook on the other side until brown. Serve warm with clotted cream or butter and jam.
Here’s how they looked when finished
And as they were served, with fresh raspberries and blueberries and thick Jersey cream. You could add a sprinkle of sugar if you like – I am not into sugar at all (a 2kg bag will last me a couple of years) so I didn’t.