Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well

Pour the egg mixture in and mix until you have a stiff dough

Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter

Heat the griddle over a medium heat until hot and grease with a little butter – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly

Serve immediately sprinkled with a little extra caster sugar