Rock buns

Makes 16-18

These buns are easy to make, really good to eat and are not smothered in loads of icing! That might be a negative for some but it is a big plus for me. This is the recipe that my Mum used and it is my favourite. Make them with a mixer or food processor, or give your fingers some exercise by rubbing in the butter by hand.

  • 300g self-raising flour
  • 1 tsp mixed spice
  • 150g butter
  • 150g demerara sugar
  • 150g mixed dried fruit
  • 1 large egg
  • 100ml milk
  • Caster sugar

1 Preheat the oven to gas mark 6, 200℃. Lightly butter 2 trays of bun tins.

2 Combine the flour and mixed spice, add the butter in small cubes then mix together or rub in until the mixture looks like crumbs. Stir in the sugar and the mixed fruit.

3 Beat the egg into the measured milk then use it to bind the dry mix into a stiff, dry dough.

4 Use two dessert spoons to divide the mixture into rough piles in the prepared bun tins – keep the tops rough and rocky. Bake in the preheated oven for 15 minutes, until golden brown. Sprinkle with caster sugar then leave in the tins to cool for 10 minutes before transferring to a wire rack to cool.

Top tip:

I didn’t have any mixed fruit so I just made up the quantity with raisins, currants and mixed peel. Use what you have.

A rock bun mix should be much stiffer or drier than most cake mixes. They are quite short or crumbly when baked which is why you leave them in the tins for 10 mins, so that they ‘set’.

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