Rock Cakes (Rock Buns) – These delicious and easily made little buns, were the mainstay of my childhood tea time table. Mum would bake these every week, not just for Sunday tea, but also for the school and work lunch box.
Baking with Be-Ro
Today’s recipe for Rock Cakes (Rock Buns) is a family favourite, a nostalgic recipe that reminds me of cosy Sunday afternoon tea and my parents.
Elegant and sophisticated patisserie these bakes are not, but what the lack in intricate icing, confectioners custard or sugar paste flowers is more than made up for in their taste and the ability to make a cup of tea so much more than just a hot drink.
They are utterly delicious and extremely easy to make, which is a bonus.
These delicious and easily made little buns, were the mainstay of my childhood tea time table.
Mum would bake these every week, not just for Sunday tea, but also for the school and work lunch box.
This is also a fabulous recipe to get the children involved with, as there is no cutting or shaping involved, and they can be as messy as they like when “dolloping” the rock cake dough onto the baking trays.
About Rock Buns
Rock cakes, or Rock Buns as they are sometimes called, are a cross between a scone and small bun type cake.
They are packed with fruit and peel and although today’s recipe doesn’t have any spices in the recipe, you can of course add some mixed spice or cinnamon and nutmeg for a warm, aromatically spiced version.
They are amazing when enjoyed warm, with a cuppa, preferably tea, and for an extra decadence, why not cut them half and slather them with butter and a goodly dollop of jam.
I prefer them naked, so to speak, as in warm and unadulterated, but if they are still around the next day, which is rare, then they are best warmed up in a low oven and buttered.
Mum used to make a big batch, she would then serve what was left over (from Sunday Tea) buttered for my school lunch box the next day.
I think as we enter uncertain times where we are all spending more time at home, these would make a lovely tea time treat for all the family.
And, they only have 5 main ingredients in them too, which are mainly store cupboard staples.
I’ve shared this wonderful old-fashioned recipe below, as well as some more scone type tea time treats.
These would be the perfect treat to make for your mums on Mothering Sunday (Mother’s Day) as the children can make them with dad, or grandma and grandpa….then serve them for Sunday tea with dainty sandwiches and a big celebration cake such as a Simnel Cake.
PLEASE do let me know if you make these, and if the children got involved too, have a wonderful weekend, stay in and stay safe, Karen
MORE Scones and Small Cake Recipes
PIN ME TOO!
Making the Rock Cakes (Rock Buns)
Rock Cakes (Rock Buns) Recipe
- 225g (8ozs) Self-Raising flour
- Pinch of salt
- 100g (4ozs) margarine or butter
- 100g (4ozs) mixed dried fruit with peel
- 50g (2ozs) caster sugar, plus extra for sprinkling
- 1 free-range egg
- Pre-heat the oven to 200C/400F/Gas Mark 6. Grease and/or line 2 baking trays with baking paper.
- Mix the flour and salt together, and rub in the margarine or butter until it resembles fine sand or breadcrumbs.
- Add the mixed fruit and sugar and mix well.
- Mix to a stuff dough with the beaten eggs and milk, adding the milk slowly until the required consistency has been achieved.
- Using a spoon, place in rough heaps on the baking trays and bake for between 10 and 15 minutes, until they have risen and are golden brown.
- Sprinkle some caster sugar over the warm cakes/buns and then allow them to cool on a wire cooling rack.
- Serve warm or cold.
These little cakes/buns are cross between a cake and a scone, and are best eaten on the day of making them. They can be reheated in a warm oven, and are lovely in a lunch box when split and buttered, which keeps them moist. Made with pantry staples, they are great to serve to last minute guests with a proper cup of tea!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 73Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 36mgCarbohydrates 12gFiber 1gSugar 2gProtein 2g
I have added this to #CookBlogShare