ROCK CAKES.
This cake is the buttery sister to the fruit scone. Best eaten warm from the oven with a hot cup of tea. This cake is a fond memory from my childhood and thank you to my brilliant Mum for this recipe.
Ingredients...
8oz self raising flour
pinch of salt
1/4 tsp mixed spice
4 oz butter
1 egg
3oz demerara sugar
5oz dried fruit
small amount of milk.
Method...
Preheat your oven to 200 degrees/180 fan/gas 6. Grease and line a baking tray.
Mix together the flour, salt and spices. Rub in the butter (between your forefingers and thumbs, rub the butter and flour together until you end up with lots of golden crumbs). Stir in the sugar and dried fruit. I used a combination of dried cherries, cranberries, raisins and sultanas but the great things with this recipe is that you can use what ever dried fruit you fancy - apricots, currants, apple, pineapple etc.
Mix in the beaten egg and add tiny amounts of milk to the mix until it has formed a thick paste.
Place onto the baking tray in rocky heaps and sprinkle with a bit more sugar. Bake for about 15 minutes until golden.
Tip... If the mixture is too wet, the cakes will flatten too much and you will end up with pebbles. Rectify this with a little extra flour.
Makes 5 large or 8 small Rock Cakes.
