Saturday, 29 August 2015

August's bake of the month

Rock buns, or rock cakes depending on which part of the UK you come from (for me they’re buns....), are similar to a fruit scone.

Whilst they won’t win any baking beauty contests, they are wonderfully crumbly and so delicious eaten still warm.

They are perfect for introducing children to baking as they’re very easy to make. Similarly they’re ideal if your other half decides he wants to help you in the kitchen!!!


Rock buns

Ingredients:

  • 8oz / 225g self-raising flour
  • 4oz / 100g margarine or butter (cut into cubes if using block margarine or butter)
  • 2oz / 50g granulated sugar
  • 4oz / 100g dried fruit (sultanas/raisins or a combination of both)
  • 1 egg, beaten with 1 tablespoon of milk
  • 1oz / 25g demerara sugar

Method:
  • Pre-heat oven to 200º c/Gas Mk 6. Fan oven 180ºc
  • Line two baking trays/sheets with baking parchment or non-stick liners.
  • Add the flour and margarine/butter into a bowl and rub together (just like making pastry) until the mixture resembles fine breadcrumbs.
  • Next add in the granulated sugar and dried fruit. Stir in the beaten egg and mix until it forms a firm dough. If the mix is too dry add a little more milk.
  • Divide the dough into 12 blobs then place on the baking trays/sheets. Make sure to leave plenty room between each one as they will spread during cooking.
  • Sprinkle the demerara sugar over the blobs then bake in the oven for about 15/20 minutes until golden brown.
  • Allow to cool on the trays/sheets for a couple of minutes before transferring to a wire rack.

For something slightly different why not try making rock bars.
  • Instead of dividing into 12 blobs, line a brownie or tray bake tin (approx 11 x 7 x1inch/ 28 x 18 x2.5cm in size) with baking parchment.
  • Put the mixture into the tin, pressing it into the corners and levelling it off with the back of a spoon.
  • Sprinkle over the demerara sugar then cut into 12 bars. Bake for 25 minutes or until golden brown.
  • Allow to cool before removing the bars from the tin.

If like me you find it difficult getting things out of the tin here’s a great little tip:
Take two wire racks and place the first one over the tin. Flip the rack and tin over so the tin is now upside down.
Carefully remove the tin then place the second wire rack on top of the bar to create a sandwich effect.
Gently grip the two wire racks (too much force will squash and break the bars) then turn the racks over.

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