Martha's Christmas Welsh cakes

Stir together the mixed dried fruit, mixed spice, brandy and orange zest in a small bowl, cover and leave to soak for 2-3 hours or preferably overnight, until the fruit is plump.

Place the flour and butter into a large mixing bowl, and rub together between your fingertips until you get a breadcrumb-like consistency (similar to making pastry). Stir the sugar into the mixture. Beat the egg in a separate bowl, then pour into the dry ingredients and add the milk and soaked dried fruit and any liquid. Mix together to form a soft dough.

Place a large, nonstick frying pan or flat griddle pan on the hob, set the heat to low and allow the pan to heat up. Meanwhile, lightly flour the work surface and roll out the dough so it is around 0.5cm thick. Use a 4.5cm round fluted cutter to make rounds of the dough, rerolling and continuing to cut rounds until all the dough is used up.

Cook the Welsh cakes for 1-2 minutes, in batches, until golden on the bottom, adjusting the temperature as needed. Then flip the cakes over and cook for the same amount of time on the other side. Serve warm with a spoonful of brandy butter. They will keep in a sealed container in the fridge for up to 3 days and I recommend gently warming in the oven before serving.