Welsh Cakes

Ingredients

1 lb self raising flour
2 oz butter
4 oz sugar
4 oz sultanas
2 eggs
3/8 pt water
18 cakes
1/2 shell-edged cutter

Instructions

Heat a planc or heavy iron frying pan get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.