Rub the margerine into the flour to make breadcrumbs.
In a separate bowl, mix the sugar, baking powder, spice and raisins together.
Mix the two bowls of dry ingredients together then add the milk, tablespoon by tablespoon until you get a dough mixture that will just hold together when pressed. Be careful not to over work it or mix too heavily or you’ll get dense cakes.
Spoon the mixture into rustic mounds in a baking tray lined with parchment paper.
Sprinkle with some granulated sugar if you have any (I used coconut sugar), then bake for 20-25 mins until just turning golden.
