Sieve the flour into a large mixing bowl, then add the sugar and mixed spice.

Cut the butter into cubes and add to the bowl with a pinch of sea salt.

Use your hands to rub it all together until you get a fine breadcrumb consistency, then toss in the dried fruit.

Make a well in the centre of the mixture and crack in the egg.

Add a splash of milk, then use a fork to beat and mix in the egg.

Once combined, use your clean hands to pat and bring the mixture together until you have a dough.

Put a large heavy-bottomed non-stick frying pan on a medium heat.

Dust a clean surface and a rolling pin with 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.

Scrunch the remaining scraps of dough together, then roll out and cut out a few more.

To test the temperature, cook one Welsh cake in the pan for a few minutes to act as a thermometer.

When you've got a golden cake after 4 minutes on each side, you're in a really good place and you can cook the rest in batches.

As soon as they come off the pan, put them on a wire rack to cool and sprinkle them with caster sugar.

Gently cut each cake in half while turning so you get a top and a bottom.

Whip the cream, sugar and vanilla paste together until you have soft peaks.

Put the berries into a bowl, slicing up any big ones, and toss them with the juice of 1 lemon and a sprinkling of sugar.

Open the cakes up, and add a little dollop of cream and a few berries to each one.