Ingredients

• one pound potatoes
• four ounces flour
• two ounces sugar
• one ounce butter
• two ounces currants
• a little milk

Method

• Boil the potatoes and mash thoroughly.
• Melt the butter into the potatoes and fold in the other dry ingredients.
• Add a little milk, if necessary, to make a soft dough.
• Turn out on to a well-floured board and roll out into large, fairly thin rounds.
• Bake on a fairly hot bakestone until golden brown on both sides.
• Spread with butter.

Dinas Cross, Pembrokeshire.

It was common practice in many districts in Pembrokeshire and Cardiganshire to make this cake when there was a considerable amount of potatoes left over after the mid-day meal.