• 225g self-raising flour, plus extra for dusting
  • 1 tsp mixed spice
  • ½ tsp salt
  • 125g unsalted butter, cubed
  • 80g currants
  • ½ lemon, zested
  • 100g caster sugar
  • 1 large egg, beaten
  • 1 tbsp milk to loosen the mixture, if necessary
  • 1 tbsp oil, for greasing


  1. 1

    Sift the flour, mixed spice and salt into a large bowl. Add the butter and, using your fingertips, rub in until the mixture resembles fine breadcrumbs.

  2. 2

    Stir in the currants, lemon zest and 80g sugar. Add the egg and mix to a soft but firm consistency. Add a splash of milk to loosen the mixture, if necessary.

  3. 3

    Roll out on a floured board to the thickness of a £1 coin. Stamp out rounds using a 5cm fluted cutter.

  4. 4

    Heat a griddle or heavy-based frying pan and lightly grease with the oil. Cook the cakes, in batches, for about 3 mins on each side, turning once. They should be dark golden and still a little soft in the centre. Dust with the remaining 20g sugar while still hot and serve straight away.

Nutritional Details

Each serving provides
  • Energy 582kj 139kcal 7%
  • Fat 6.7g 10%
  • Saturates 3.6g 18%
  • Sugars 8.6g 10%
  • Salt 0.26g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1947kj/465kcal

Each serving provides

17.6g carbohydrate 0.7g fibre 1.8g protein

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