Fruit Rock Buns Recipes

ROCK CAKES

Steps:

• Preheat oven to 180C Fan
• Lightly grease a baking tray
• Place the flour in a large bowl. Add the cubes of margarine and rub the margarine into the flour with your fingertips to form a breadcrumb like mixture.
• Stir in the dried fruit and caster sugar. Then stir in the egg.
• Form a large ball and using your hands make mounds of equal amounts of the mixture and place them onto the baking tray and brush with the milk.
• Bake in the centre of oven for 10 - 15 minutes until cooked. To check they are cooked through insert a skewer into the centre of one of the buns which will come out clean if they are done.
• Place the buns on a wire rack to cool. Then store in an airtight container and consume within 3 - 4 days.

ROCK BUNS

Steps:

• Pre-heat your oven to 190° (or 170°c for a fan assisted oven or Gas Mark 5) and grease a couple of baking sheets. Set aside.
• In a large bowl, sift the flour. Add the butter and rub together with your fingers until it resembles breadcrumbs.
• Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough - you may not need all the milk.
• Add the orange extract and the mixed dried fruit. Mix until the dried fruit is evenly dispersed through the dough.
• Place a tablespoon sized amount of dough onto your pre-greased baking sheets. Repeat with the rest of the dough, leaving space between each ball. Don't be concerned with making them neat - the rougher the balls are, the more rock-like your buns will appear.
• Bake in your pre-heated oven for around 15 minutes until they have a nice golden colour.
• Allow to cool a little on the baking sheets before transferring to a wire rack to cool completely. Although rock buns are best enjoyed when still a little warm from the oven!

ROCK CAKES (ROCK BUNS)

Steps:

• Preheat the oven to180C/160Fan/350F. Grease and line a large baking tray with baking paper.
• Sift the flour, baking powder and mixed spice or cinnamon together in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the caster sugar.
• Stir in the dried fruit. Stir the egg and 1 tablespoon milk together in a small dish. Pour this into the dry ingredients and using your hands, mix until you have a fairly stiff dough. If the mixture is dry and you still have lots of crumbs on the bottom of the bowl, add a little more milk.
• Using 2 forks, form "rock shapes" on the baking tray, making sure they are spaced 2-3 cm apart. Sprinkle the tops with Demerara sugar and bake for 15-20 minutes or until golden brown.
• Remove the rock cakes from the baking tray and transfer to a wire rack.

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.