Jane Brocket

Rock Buns

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For me, rock buns represent comfort and reliability, and not a little indulgence. The problem is that many people think they should be some kind of penance and like literal rocks – hard, dry and mean with the sultanas. I disagree; I think a good rock bun is a wonderful thing.

Rock buns are something of a scone crossed with a fruit cake. I don’t think they should be crumbly and dry, but fruity, moist, nutmeggy and quite rich. As for fruit, this is our favourite combination, but you can add less, change proportions or alter the fruit choice. It’s also a great recipe to follow with children; lots of basic chopping, weighing, whisking and finger-licking. Here’s my recipe – which will fill your kitchen with warmth and the sweet smell of nutmeg and grated lemon rind. And make others very, very happy.

Makes 12

340g plain flour
2 level teaspoons baking powder
¼ teaspoon salt
¼ freshly grated nutmeg
Finely grated rind of 1 unwaxed lemon
175g soft butter
175g soft brown sugar (NOT caster)
85g sultanas
85g raisins
85g glace cherries (halved)
1 large egg
1-2 tablespoons milk

    1. Pre-heat the oven to gas mark 4/180 C. Line a large baking tray with greaseproof paper or baking parchment.
    2. Sift the flour, baking powder, salt and grated nutmeg into a large bowl. Stir in the sugar and add butter. Rub in the butter until the mix resembles fine breadcrumbs and feels sandy. Stir in the fruit and lemon peel.
    3. Whisk the egg and the milk together. Make a well in the centre of the dry mixture and add egg/milk. Mix quickly with a fork. If the mixture is too dry and crumbly add a little more milk, but be careful not to make the mixture too slack or it will turn into cookies. It should come to a stiffish dough quickly; one of the tricks with rock buns is not to handle the ingredients too much.
    4. Using your hands (my preferred method) or two forks, pile the mixture into 12 individual ‘rocks’.
    5. Bake for 15-20 minutes until golden brown and with the tiniest hint of squishiness on top. The buns will continue to cook when you have taken them out of the oven.
    6. Leave to cool on a wire rack. (Although, it has to be said, these are just delicious when still a little warm).
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