1. On sale in every welsh bakery, these are one of the great delights of teatime.

2. The are easy to make.

3. The welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like scotch pancakes.

4. A heavy frying pan will do fine if you don"t have a griddle.

5. Makes 15-18 cakes.

6. Rub the fat into the flour and add the fruit and sugar.

7. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones.

8. Tip on to a well-floured board and roll out to a thickness of ½-inch.

9. Cut out circles with a 2-½-inch shell-edged cutter.

10. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat.

11. 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.

12. They will take about 5 minutes each side.

13. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.