Step 1

Put the flour, sugar, cinnamon, lemon zest and baking powder in a bowl and mix together. Add the cold butter cubes and rub it into the flour mix with your finger tips, until it is the consistency of breadcrumbs.

Step 2

Mix the raisins in.

Step 3

Add the beaten egg, and use a wooden spoon to beat into the flour/butter mix until it forms a dough. Add the milk if needed if the dough is too dry to come together (depending on the size of your egg, you may not need it. I did). It should be the consistency of shortcrust pastry dough.

Step 4

Lightly flour a clean surface and roll out the dough to 1/4" thick. Use a 6" round cutter (fluted if you have it) to cut out the cakes, re-roll and cut scraps.

Step 5

Heat your griddle on a medium heat and add some butter.

Step 6

Cook the welsh cakes for about 3 minutes either side, until dark golden brown. Add more butter between batches if needed.

Step 7

While warm, sprinkle with some sugar. Serve warm with lots of butter.

Step 8

Whip the butter until pale and fluffy, about 2-3 minutes.

Step 9

Stir/whip in the honey, ginger and salt.