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