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Matt Tebbutt cooked this dish on Drop Down Menu

Makes a lot of Welsh cakes!

• 125g unsalted butter
• 250g self-raising flour
• 75g caster sugar
• 100g raisins
• Pinch of ground allspice
• Pinch of ground cinnamon
• 1 medium egg, beaten

To serve

• Unsalted butter
• Clotted cream
• Whimberry compote

1. In a bowl, rub the butter and flour together to make a breadcrumb-like texture. Add the sugar, raisins and spices then bind the mixture with the beaten egg.

2. On a lightly floured surface, roll the dough to a thickness of about 1 cm. Cut lots of little discs using a 7 cm pastry cutter.

3. Heat a flat frying pan over a moderate heat and dry-fry the cakes for about 3 minutes on each side, until golden brown.

4. Serve warm with plenty of butter, compote and clotted cream.