Zesty Rock Cakes

The littlest Jelly Baby and I were recently invited with some old neighbours to our dear friend Bette’s house for a cup of  tea. You can imagine our delight on arrival when we set eyes on the table laden with platefuls of home baked cakes, Bette and her grandaughters had prepared for us. Of all the scrumptious goodies on offer, it was the Rock Cakes that thrilled me the most. Biting into these sugar crusted, morsels immediately brought back memories of my childhood. Rock Cakes were a staple, something that was baked on a rainy morning and enjoyed straight from the oven. Later that day it occurred to me that my children had never eaten a rock cake, let alone baked one so I set about putting this right.

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Rock Cakes 

Makes 12

225g Plain Flour

2 tsp Baking Powder

75g Caster Sugar plus a little for sprinkling

A Pinch of Salt

125g Butter (cut into cubes)

75g Raisins

75g Sultanas

Zest of a Lemon

1 Large Egg

25ml of Milk

Mix together the flour, baking powder, caster sugar and pinch of salt.

Add the butter to the mixture and rub together until it resembles fine breadcrumbs.

Add the raisins, sultanas and lemon zest.

In a separate bowl, whisk the egg and the milk together and then add to the dry ingredients.

Using a fork, mix the ingredients together until you are left with a ball of sticky dough.

Divide the mixture into 12 dollops and place onto a lined baking sheet.

Pop into a preheated oven at 180 degrees celsius for 12 to 15 minutes.

Remove and cool on a wire rack.

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