I make no excuse for including these lovely little teatime treats because
my Nanna always used to make them for my sister and I when we visited her for
tea on a Saturday. They are extremely easy to make, but always seem to
taste fabulous with a cup of tea.

To make 10 to 12 you will need:

• 12 oz, 350 g, of plain white flour.
• 1 level tsp salt.
• 2 level tsps of baking powder.
  1 level tsp of freshly grated or ground nutmeg.
• 1 tsp mixed spice.
• 6 oz, 175 g, of butter or margarine taken straight from the fridge.
• 6 oz, 175 g, of soft light brown sugar.
• 4 oz, 110 g, sultanas.
• 1 large egg.
• 1 to 2 tbsps of milk.
• a little extra butter or margarine for greasing.

Pre-heat the oven to Gas Mark 5, 375 f, 190 c, 170 fan.

Grease 1 large or two small baking sheets.

1. Put the flour, salt, baking powder and sugar into a large mixing bowl,
   using your fingers to make sure that the sugar isn’t sticking together. then
   add the spices.
2. Break up and drop in the butter or margarine, then use the thumbs and
   fingertips of both hands to “rub it in”, until the mixture resembles fine breadcrumbs.
   (Please see my glossary section on making pastry for more detailed information).
3. Now, stir in the fruit and mixed peel.
4. Next, break the egg into a separate bowl to make sure it’s fresh and whisk
   it well with a fork, then add it to the mixing bowl.
5. Stir well with a flat bladed knife until the mixture begins to stick together
   to form a stiff dough in your bowl. You may need to add a tablespoon or
   so of milk at this stage, if there are any dry bits that do not mix in. The
   mix will form itself into a mound.
6. Using a tablespoon, pile the mixture in irregular spiky heaps on the greased
   baking sheets, leaving a gap between each one.
7. Bake, just above the centre of your oven, with the exception of fan that
   has a regular temperature throughout, for between 15 to 20 minutes or
   until the cakes are golden brown and firm to the touch.
   Please don’t worry about their unusual shape, and slightly crumbly nature,
   this is part of their charm, hence their name!!

Leave them to cool slightly on the trays before using a spatula or fish slice
to lift them onto a cooling rack.

Store in an airtight tin and eat as soon as possible, or if you are anything
like me, straight away.