8 oz Plain flour

    1/4 ts Bicarbonate of Soda

    1/2 ts Cream of Tartar

    1/2 ts Salt

      3 oz Lard

      3 oz Currants

           Milk
  Lightly grease a large thick based frying pan or girdle.
  Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
  into small pieces, and rub in with the fingertips until mixture resembles
  fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
  fork until just mixed to a soft dough. Place frying pan over a low heat.
  Turn out onto a floured board and knead lightly. Roll out to a circle, 8
  inches diameter. Place in frying pan and cook until golden brown on
  underside - about 15 minutes. Turn with a fish-slice; lightly press down
  edges with the slice and cook on the other side for a further 8 to 10
  minutes.
  Remove from pan. Split in half with a sharp knife, spread half with butter,
  sandwhich together and cut into wedges. Serve hot.
  From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by
  Sylvia Percival (my wife)
  This is a recipe we picked up when we were living in County Durham -
  Northern England. Very popular because it's cheap, simple, filling, and
  delicious.