1.Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. 2.With fingers, rub in Lactofree spreadable until crumbly. 3. Mix in the currants. 4. Work the egg into the mixture until dough is soft, add a splash of Lactofree milk if it seems a little dry. 5. Roll out the dough on a lightly floured work surface to the thickness of your little finger. 6. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. 7. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar.