Small Fruitcake, Rock Buns with a rough surface resembling a rock.
Rock cakes originated in Great Britain, where they are a traditional teatime treat but are now popular in many parts of the world.
230g plain flour
2 tsp baking powder
85g demerara sugar – soft brown
85g mixed dried fruit – I used Safari cake fruit mix
1 large egg
1 to 2 TBS milk
How to prepare these delicious Small Fruitcake, Rock Buns:
Demerara sugar, to add to your rock bun before baking
Pre-heat the oven to 200C/400F.
Cover a baking sheet with parchment paper.
Sift the flour and baking powder into a large bowl.
Add butter, and rub into the flour with the tips of your fingers until the mixture resembles sand.
Add the sugar and cake mix (dried fruit) and mix well.
Beat the egg and milk together.
Stir it into the flour mixture to make a moist but firm dough.
Brake dough into 12 equal heaps (it should not be a neat ball, so do not over handle it) onto the prepared baking tray.
Top with the sugar.
Bake in the heated oven for 15 to 20 minutes, rotating the pan halfway through the baking time, until risen, golden brown and firm.
Remove and place on a wire rack to cool before eating.
Source: I adapted this from a recipe I received from a friend, tried and tested by Esme Slabs
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