Traditional Rock Cakes


A little bonus recipe for you today. A teatime treat for children.

A lovely little recipe to have in your repertoire. Great to make with kids for when grandparents come over.

The first time I made these was nearly twenty years ago at school. We spent nigh on an entire term making them week after week in Home Economics. I think they just couldn’t think what else to teach us.

Traditional Rock Buns

After spending nigh on a whole term in primary school making these week after week, in Home Economics class I’ve become something of an expert of them.

The recipe comes from a Be-Ro cookbook that my Aunt has, and incidentally it’s the same one my first Home Economics teacher had, the Centenary edition in case you’re wondering.

225g self-raising flour
Pinch of salt
110g softened butter
110g caster sugar
110g sultanas
1 egg, beaten
Milk to mix, about 1-1 1/2 tbsp.

Preheat the oven to 200c/fan 190c/gas 6. Grease two large baking trays.

Into a large bowl sift in the flour and salt. Rub in the butter, using either your fingers or a pastry blender, until like crumbs. Stir in the sugar and fruit.

Mix in the egg and enough milk to form a stiff dough. Place in rough heaps, about a heaped tablespoon each, on the prepared baking trays, and bake, in the oven, for 15-20 minutes.

Cool on wire racks. Serve with cups of tea and a Famous Five story.

makes about seven to eight cakes

Note: It is worth noting that these freeze very well for about three months in the freezer.


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