ON THE ROCKS - ROCK CAKES
This is a Mrs Shack recipe from her childhood, she told me she used to make these every week with her Nanny May and it was her dad's favourite - he'd eat three or four with a cup of tea when he got home from work the greedy pig.
These are perfect with tea in lieu of a biscuit and are so easy and quick that they are definitely going to be a staple in the Shack household. The cakes or Rock Buns as they are also known were promoted by the Ministry of Food during the Second World War as they have fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. Traditional recipes bulked them with oatmeal, which was more readily available than white flour.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 225 g self raising flour
- 1 tsp baking powder
- 110 g butter
- 55 g sugar
- 110 g dried mixed fruit
- 55 g currants
- 1-3 tbsp milk
Sieve the flour and baking powder into a large baking bowl
Add the softened butter and rub together until the mixture looks like fine breadcrumbs.
Add the sugar and the dried fruit and mix so all ingredients are well incorporated.
Add the egg and 1 tablespoon of the milk and mix to create a stiff dough. If the mixture is still dry add milk a tbsp at a time until it sticks together and dough like.
Lightly grease a baking sheet and using a tablespoon divide the mixture into 12 rocks.
Bake for 15 mins or until golden brown and well risen. The rock buns should be firm to the touch, but soft - they will harden up as they cool.
Put the kettle on and enjoy!