confirmed British favourite, Rock Buns quick and easy to prepare and most delicious to eat. Their name derives from the zoay they are heaped on the baking sheet in uneven piles before they are cooked. Their appearance when cooked also gives the impression of a piece of ‘rock’.
3 oz. plus
2 teaspoons butter, cut into walnut-sized pieces
8 oz. flour
1 teaspoon baking powder -½ teaspoon salt
3 oz. castor sugar
½ teaspoon ground allspice
1 teaspoon grated nutmeg
2 oz. currants
4 oz. sultanas or seedless raisins
2 oz. – cup chopped mixed candied peel
1 teaspoon fresh lemon juice
1 egg, beaten with
2 tablespoons milk
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Using the 2 teaspoons of butter, grease a large baking sheet.
Sift the flour, baking powder and salt into a large mixing bowl. Add the remaining butter, and, using your finger- tips, rub it into the flour mixture until the mixture resembles fine breadcrumbs. Using a metal spoon, stir in the sugar, then the allspice and nutmeg. Stir in the currants, sultanas or seedless raisins and peel. Stir in the lemon juice. Using a kitchen fork, mix in enough of the egg mixture to make a stiff’ batter.
Spoon the mixture on to the baking sheet in 8 rough heaps, well-spaced apart. Place the baking sheet in the centre of the oven and bake for 20 to 25 minutes or until the buns are golden and crisp on the outside.
Remove the baking sheet from the oven. Transfer the buns to a wire rack to cool completely before serving.