These traditional English soul cakes are a cross between a scone and a biscuit - lightly spiced and filled with currants or raisins were traditionally made for All Souls' Day on the 2nd November.
Cut up the butter into small chunks to allow it to soften. Turn the oven on 180C / 360F / GM 4
Whisk in the egg yolks.
Add the flour and spices adding enough milk until you have a dough that holds together.
Stir in the raisins.
Turn the dough out onto a floured surface and roll out to about 1cm thick
Bake at 180C / 360F / GM 4 for about 25 mins until golden and firm.