Ingredients:

1 oz Trex (or other semi-hard vegetable fat)

12 oz plain flour

1 tsp baking powder

2 oz ground rice

1 tsp salt

2 oz caster sugar

3 oz sultanas

half pint milk

Method:

Mix flour, baking powder, rice, and salt.

Rub in the fat to achieve a breadcrumb consistency.

Add the sugar and fruit and some of the milk.

Mix, adding as much of the milk as required to achieve a soft dough (think scones).

Roll out to about a quarter of an inch thick then cut into large triangles with a knife.

Gather up any trimmings, roll and cut further triangles if enough dough.

Bake for about 5 minutes (or less) on each side on a hot griddle or in a dry cast iron frying pan, until brown.

Best served whilst still quite hot, or may be reheated in a covered ovenproof dish at Gas 5 for 5 minutes. (I expect you can microwave re-heat them too, but I’ve never owned a microwave to try this.)