Start by sieving the gluten-free flour and baking powder into a large mixing bowl and add the sugar and mixed spice. Cut up the butter and add to the bowl. Use your hands to rub it all together until you get a fine breadcrumb consistency.

Mix in the dried fruit, then make a well in the centre of the mixture and crack in the egg. Add a splash of milk and use a fork to beat and mix in the egg.

Once combined, use your clean hands to bring the mixture together until you have a dough. Don’t work it too much. Dust a clean surface and a rolling pin with gluten-free flour and roll the dough out until it’s about 1cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can.

Put a large heavy-bottomed non-stick frying pan on a low to medium heat (see my tip for the best pan). To test the temperature, cook one Welsh cake in the pan for a few minutes to act as a thermometer. If the surface is blonde, turn the heat up a little; if it’s black, turn the heat down – leave for a few minutes for the heat to correct itself, then try again.

When you've got a golden cake after 2-3 minutes on each side, you know you’ve got the temperature just right and can cook the rest in batches of 3. As soon as they come off the pan, put them on a wire rack to cool. You can serve them just like this, as they are or dust with a little caster sugar