Categories: Breads 
      Yield: 4 servings 
  
      8 oz Plain flour 
      1 t  Baking powder 
    1/4 t  Mized spice 
      2 oz Butter or margarine 
      2 oz Lard 
      3 oz Granulated sugar 
      2 oz Raisins (or currants) 
      1    Egg, beaten 
      3 T  Milk 
  
  Sift the flour, baking powder and spice into a mizing bowl.  Cut the fat 
  into the flour, and rub it to a breadcrumb-like consistency;  then mix in 
  the sugar and raisins.  Mix in the egg, and sufficient milk to make a 
  stiff dough.  Roll out on a floured board to 1/4 inch thick.  Cut into 3 
  inch rounds.  Bake on a hot greased bakestone until golden brown, about 4 
  minutes on each side. 
  * 
  Variation:  "Teisen Dinca" -- Make up the Welsh Cake dough adding 6 oz 
  peeled and grated cooking apples before adding the egg.  Mix to a stiff 
  dough, adding milk if necessary.  Roll out, cut into rounds and cook on 
  the bakestone as for Welsh Cakes.  Serve hot with butter, golden syrup, or 
  honey.