No matter how hard you try, it is impossible to make a rock bun look pretty or beautiful in anything other than a knobbly, rugged way. However, eaten about 10 minutes after they’ve come out the oven, these might be the most delicious bakes ever.
Like a mixture of all the best elements of a cake, scone and biscuit, these are soft, crumbly with a thin crusty exterior and packed with juicy raisins.
If I haven’t all ready won you over, these take less than 10 minutes to get into the oven and only require the most basic of store cupboard items. A very handy recipe to have up your sleeve should you need some home baking ready at very short notice. (NB. I can’t imagine what scenario that might be...bandits turning up threatening you with evil deeds unless you can produce some cakes in under 30 minutes? Could happen.....)
These are best eaten on the day of baking, and within an hour or two of baking if possible. Shouldn’t be too hard! It’s amazing how something so easy to make can get people so excited – these, more than anything else I’ve made had my family clamouring round the tin as soon as I took the lid of and, whereas normally they all wait for a cup of tea before tucking in, these were enjoyed as an aperitif to afternoon tea!
Ingredients
200g self raising flour
75g unsalted butter, cold
75g caster sugar
80g raisins
1 egg
1-2 tablespoons milk
Method
Preheat oven to 180°C/ fan oven 160°C/350°F/Gas mark 4.
Line a baking sheet with baking paper.
Place the flour in a bowl and add the butter in cubes.
Rub the butter into the flour until it resembles bread crumbs. I did this in my stand mixer.
Stir in the caster sugar and the raisins.
Add the egg and mix.
Add enough milk until you have a stiff dough. It mustn’t be too wet i.e. you’re not aiming for a cake batter, more a biscuit dough texture.
Spoon into nine equal heaps on the baking tray – try to make them as uniform in size as possible.
Bake for 15-20 minutes or until a skewer inserted comes out clean.
Leave to cool on a wire rack.
Bask in the glory of the wonderful thing you have created.
Eat.
I absolutely love rock buns, even if they're not the prettiest of bakes. They're probably the first thing I ever learnt to bake. They also made me a very popular person in halls of residence during my first year at uni!
ReplyDeleteI have very fond memories of making - and eating - these with both my nan and my mum. They were the first thing we made together. Now my son's have made them with me. An oldie but goodie.:-)
ReplyDeleteI love rock buns, I made these when I was in primary school (aged around 8 or 9). They are a lovely reminder of my childhood x
ReplyDeleteYum, rock cakes are lovely - funny I made some just the other week too! Yours look great !
ReplyDeletex
These look great and I love that it's so quick and easy to prepare!
ReplyDeleteOoo these look scrummy..i love rock buns. They were the first thing i ever baked with my granny when i was about 8!
ReplyDeleteHaha, I remember rock buns were the first thing I ever baked when I was 11. They LITERALLY were like rocks. It almost (but not quite!) but me off baking. This would be lovely with a nice cup of tea!
ReplyDeleteOh I like that they only take 10 mins to prepare. I always like to have quick recipes on hand! And I think they look nice!
ReplyDeleteAre these traditional to any particular county or region? They look yummy!
ReplyDeletehi Lisa Marie
ReplyDeleteI don't think they're specific to any region, although I suspect there are probably regional variations to the recipe
Happy baking
One of my favourite bakes! If I'm making them with raisins I normally add a bit of cinnamon.
ReplyDeleteThey also work surprisingly well if You substitute the raisins for chocolate chips!!
My grandmother often did a plain version (no raisins) with a well in the middle filled with raspberry jam (in her old recipe book as 'The raspberry bun). So it's a very versatile recipe :)
I don't think I've ever made or eaten a rock bun! I'm going to make them though now with your recipe.
ReplyDeleteHi Mikey
ReplyDeleteYes, I've made those variations too in the distant past. Haven't added any cinnamon though - love that idea, thanks for sharing!
Happy baking
I like a generous sprinkling of demerara sugar on top before baking -tastes good and pretties them up a bit :-)
ReplyDeleteI really love rock buns, especially with raisins in them! A very special traditional recipe :)
ReplyDeleteThese look so moreish - it's a good thing they have to be eaten quickly! Love a traditional bake :)
ReplyDeleteI have not had a rock bun for ages, and now I really, really want one! Do you deliver? Haha!
ReplyDeleteOk you've convinced me...they may not always look pretty but they always taste delicious...especially when warm!
ReplyDeleteI grew up on rock cakes and love them. Interestingly I've also had more people raving over my rock cakes than all the other chocolate goodies put together!
ReplyDeleteI have JUST discovered your website and could not be happier at this altar to all things cake. I haven't had rock buns in over 20 years...
ReplyDelete