Rub together the margarine and flour until it resembles breadcrumbs.

Add the sugar, spice, sultanas and baking powder to the bowl and combine.

Make a well in the centre and add the eggs. Bring together, firstly with a knife then with your hands, to make a wet-ish dough.

Roll out on a well floured surface to about 1 ½ cm thick and cut into rounds.

Heat a thick based non stick frying pan or bake stone to medium. Use a metal spatula or pallet knife to place the cakes onto the pan approx 6 at a time. When lightly browned on one side, flip over and cook on the other side.

Transfer to a wire rack to cool while you cook another batch. When cold keep in an airtight tin. They will keep for up to a week.

You might want to omit the sultanas then you can make them a little thicker and split them and spread with jam.