Martin Lee / Rex Features
Rock hard on the outside with a wonderfully soft and crumbly inside. Entertain the kids on a rainy day by baking these traditional Rock Buns.
Makes: about 24 buns
Cooking Time: Approximately 20 minutes
What You’ll Need:
- 1lb (450g) self-raising flour
- 6oz (150g) butter or margarine
- 4 – 6 oz (100 – 150g) caster or soft brown sugar
- 2 eggs
- 1lb (450g) bag of dried fruit
- big splash of milk
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp mixed spice
What To Do:
- Grease two large baking sheets. Preheat oven to 200C/ gas mark 6.
- Wash the fruit in warm water, leave to dry on a clean tea towel, and assemble the rest of the ingredients.
- Sift the flour into a very large mixing bowl and use your fingertips to rub in the fat in small pieces until the mixture resembles medium-fine breadcrumbs. Add the sugar, spices, and fruit and mix it all together.
- Make a well in the centre and pour in the beaten eggs with a big of splash of milk, then gradually work the liquid into the mixture to make a stiff, moist dough, adding another splash of milk if you think the mixture is too dry.
- Using a fork or a dessert spoon and your fingers, shape the mixture into rocky lumps on the greased baking sheets and bake for about 20 minutes until the cakes are a light, golden brown.
- Serve and enjoy with a glass of milk or cup of tea.
Recipe from Gill Holcombe.