Craggy little British fruit buns of flour, butter, sugar, mixed spice and sultanas. Makes 12.
225g
1tsp
cold, cut into cubes100g
75g
0.5tsp
100g
1piece
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 225g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 100g | cold, cut into cubes | — | |
| 4 | | 75g | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 100g | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 1tbsp | — | — |
Turn the oven to 200 °C (180 °C fan).
Line the baking tray with baking paper.
Put the flour in the large mixing bowl.
Self-raising flour · 225 g
Add the baking powder.
Baking powder · 1 tspAdd the butter.
Unsalted butter · 100 gRub the butter in with your fingertips until it looks like fine breadcrumbs.
Add the sugar.
Caster sugar · 75 gAdd the mixed spice.
Ground mixed spice · 0.5 tspAdd the sultanas.
Sultanas · 100 gCrack in the egg.
Egg · 1 pieceAdd the milk and mix with the fork into a stiff, lumpy dough.
Whole milk · 1 tbsp
Spoon 12 rough heaps onto the tray, well apart; keep them craggy, like rocks.
Using oven gloves, put the baking tray in the oven.
Bake for about 15 minutes, until golden and firm.
Using oven gloves, take the baking tray out.
Leave on the tray for 5 minutes to firm up.
Lift them onto the wire rack with the palette knife.
Leave to cool for at least 20 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 30s |
| 3 | 225 g | | Put the flour in the large mixing bowl.⏱ 10sResultSelf-raising flour |
| 4 | 1 tsp | | Add the baking powder.⏱ 5sResultFlour and baking powder |
| 5 | 100 g | | Add the butter.⏱ 10sResultFlour and butter |
| 6 | — | | Rub the butter in with your fingertips until it looks like fine breadcrumbs.⏱ 3 minResultButtery crumbs |
| 7 | 75 g | | Add the sugar.⏱ 5sResultSweet crumbs |
| 8 | 0.5 tsp | | Add the mixed spice.⏱ 5sResultSpiced crumbs |
| 9 | 100 g | | Add the sultanas.⏱ 5sResultCrumbs with sultanas |
| 10 | 1 piece | | Crack in the egg.⏱ 15sResultCrumbs and egg |
| 11 | 1 tbsp | | Add the milk and mix with the fork into a stiff, lumpy dough.⏱ 1 minResultRock cake dough |
| 12 | Rock cake doughstep 11 | | Spoon 12 rough heaps onto the tray, well apart; keep them craggy, like rocks.⏱ 1 min 30sResultRock cakes to bake |
| 13 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultRock cakes to bake |
| 14 | — | | Bake for about 15 minutes, until golden and firm.⏱ 15 minResultBaked rock cakes |
| 15 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked rock cakes |
| 16 | — | | Leave on the tray for 5 minutes to firm up.⏱ 5 minResultRock cakes setting |
| 17 | Rock cakes settingstep 16 | | Lift them onto the wire rack with the palette knife.⏱ 40sResultRock cakes setting |
| 18 | — | | Leave to cool for at least 20 minutes.⏱ 20 minResultCooled rock cakes |
| Total Time | 52 min | ||
A batch eaten a portion at a time — about 12 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 184kcal | |
| 3g | |
| 8g | |
| 5g | |
| 28g | |
| 12g | |
| 0.7g | |
| 120mg |
Craggy little British fruit buns of flour, butter, sugar, mixed spice and sultanas. Makes 12.
What you’ll doYou will rub butter into flour, add sugar, spice, sultanas and egg to make a stiff dough, spoon it into rough heaps and bake until golden.
