Rock Cakes and Raspberry Buns

These cakes always remind me of being young, my sister used to make the best rock cakes and raspberry buns…..ever! They were delicious.

For years I hadn’t had one until in Cornwall last summer in St.Ives, up a cobbled street I came by a bakery which was a real gem, they sold all the cakes and bakes you could think of. I was going to get a brownie, but then I saw the rock cakes and raspberry buns and it took me right back to when I was younger and my sister baking. I decided to make them myself when I got home.

So these recipes remind me of the good old days!

Rock Cakes

Rock Cakes

Ingredients

  • 400g Self Raising Flour
  • 200g Butter, softened
  • 100g Brown Sugar
  • 100g Dried Fruit Mix, including Sultanas, Currants, Citrus and Orange Peel
  • 2 Eggs
  • 2tsp Cinnamon
  • 2tbsp Milk

Makes 8-10 (I like generous sized ones but you could make them smaller and make the mixture go further.)

Method

Preheat the oven to 180degrees.

Rub the flour and butter together to achieve a large crumb. Add the sugar, cinnamon and dried fruit mix, combine well. Then add the wet ingredients, the eggs and milk and gently fold through. Then using your hands, combine until a dough like consistency is achieved.

Mould them in your hands into mounds and place on a baking tray lined with baking paper and lightly greased with butter. Give them room to spread out slightly on the baking tray. Place in the oven and cook for 15-20mins.

They are cooked when they are lightly browned on top. Remove from the oven and cool on the tray. They are lovely warm from the oven. They are delicious as they are or with a little spread of butter. My personal favourite is a good dollop of jam. Enjoy!

Next up…

Raspberry Buns

Raspberry and Apricot Buns

Ingredients

  • 400g Self Raising Flour
  • 200g Butter, softened
  • 100g Brown Sugar
  • 2 Eggs
  • 2 tbsp Milk
  • 10tsp Raspberry Jam (Apricot Jam is lovely too for a variation)

Makes 8-10 generous cakes

Method

Preheat the oven to 180degrees.

Rub the flour and butter together to achieve a large crumb. Add the sugar and then the wet ingredients, the eggs and milk. Gently fold through and then using your hands combine until a dough like consistency is achieved.

Mould them into mounds and place on a baking tray lined with baking paper and lightly greased with butter. Flatten them down and then form a large dint in the middle with your fingers and then by our thumb but don’t go through to the tray, you want the bun to hold the jam. Add teaspoons of the jam into each bun, don’t overfill.

Place in the oven and cook for 15-20mins.

When they are cooked they should be lightly browned. Don’t be tempted to try them too soon from the oven though as the jam is piping hot! Enjoy!

Raspberry Buns and Apricot Buns

Raspberry Buns and Apricot Buns, fresh from the oven

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