In a large mixing bowl, combine the flour, 1/3 cup (2½oz/71g) sugar, baking powder, nutmeg, cinnamon, and salt. Cut ½ cup (4oz/115g) butter into the flour mixture until the mixture resembles coarse crumbs, then toss in the currants.

Pour in the beaten egg and 2 tablespoons of milk and knead together to form a dough. If the dough is very dry and crumbly, knead in the remaining tablespoon of milk.

Wrap the dough well and chill until firm, about 30 minutes.

When ready to cook, heat a cast-iron skillet or non-stick pan over low heat. Melt the remaining ¼ cup (2oz/57g) of butter in a small bowl and place it near the stove. Pour the remaining ½ cup (4oz/115g) of sugar on a plate and also place it near the stove.

Roll the dough to a 1/2-inch (12mm) thick on a floured surface and, using a 2-inch (5cm) round biscuit cutter, cut 12 rounds of dough (you can gather and reroll the scraps as needed).

Brush the skillet with some of the melted butter and place six cakes on the skillet (refrigerate the remaining rounds).

Place a lid on the skillet and cook the cakes until they are golden brown, Flip and cook the other sides.

When the cakes are golden and firm, they are done. Brush both sides of the cakes with some melted butter and dip all sides into the plate of sugar to coat. Let cool on a wire rack while you cook the remaining cakes.

Serve warm or room temperature. Store in an airtight container at room temperature for up to 3 days.