Welsh cakes

1 lb Self-raising flour
      2 oz butter
      4 oz Sugar
      4 oz Sultanas and raisins
      2    Eggs
    1/3 pt Water
 
  On sale in every Welsh bakery, these are one of the great delights of
  teatime.  The are easy to make.  The Welsh use a flat iron "planc" (a
  griddle) to bake the cakes, which are cooked on top heat like Scotch
  pancakes.  A heavy frying pan will do fine if you don't have a griddle.
  Makes 15-18 cakes.
  
  Rub the fat into the flour and add the fruit and sugar. Mix the water with
  the eggs and use to make a soft dough just a little firmer than that for
  the scones. Tip on to a well-floured board and roll out to a thickness of
  1/2-inch.  Cut out circles with a 2-1/2-inch shell-edged cutter.
  
  Heat a planc or heavy iron frying pan - get the heat up into it gently and
  thoroughly, and do not let it overheat. If the pan is not well-seasoned or
  non-stick, slick it with a little butter or vegetable oil.
  
  Bake the cakes on the pan, turning them once, until well-risen and lightly
  browned.  They will take about 5 minutes each side. Eat hot or cold, with
  or without salty butter, but always with a cup of piping-hot tea.
  
  Source: Philippa Davenport in "Country Living" (British), April 1989.