Firstly, sift together all the dry ingredients. Then rub in the butter until it resembles coarse breadcrumbs. Then add in the fruit, and mix to combine.

Beat the egg, and then add it to the mixture, mixing until it forms a dough. Add a little milk, if the dough seems dry.

Lightly flour your work surface, and roll out the dough to about 5mm thick. Using the fluted cutter, cut the dough into rounds, trying not to twist the dough too much. Re-roll the trimmings until all the dough is used.

Next lightly grease the pan with butter and place over a medium heat. Cook the welsh cakes for 3 minutes on each side in batches until all are done. They should turn a medium brown on the outside and be slightly crispy.

Finally, sprinkle caster sugar over all the welsh cakes.