Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry. Chill dough 1 to 2 hours.
Roll the dough to 5mm on floured surface and cut with a cutter into 7cm rounds. Cook the cakes on a greased frying pan over low heat until golden brown. Cool and sprinkle with sugar.