Rock cakes – they rock!

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I had a Friday moment today, even though it is actually Thursday, and did a spot of baking. Rock cakes are so underestimated as a culinary delight. They are the perfect teatime treat, and easier (frankly) than pie to whip up.

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Not to mention that they have that comforting dimension that makes me think of my 9-year old self, curled up by the window wishing I was Mary from The Secret Garden.

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As I fancied it, I decided to make a funky variation of traditional rock cakes by incorporating coconut, and giving them a jammy whirl. I love the extra dimension the coconut gives them, but I do have a coconut-hater in the family, and I did make some without. They were just fiiiine.

Jammy Rock Cakes

Makes around 10

  • 8 oz self-raising flour
  • 3 oz butter (add 1/2 tsp salt if it is unsalted)
  • 3 oz caster sugar
  • 3 oz dessicated coconut
  • 1 egg, lightly beaten
  • milk
  • raspberry jam (for this recipe, I prefer using a jam that sets well such as Hartleys)

In a large mixing bowl, rub the flour and butter together until it resembles breadcrumbs. Then stir in the sugar and dessicated coconut. Tip the egg in, and gently mix together with a knife until it starts coming together. Add milk, a splash at a time, until it comes all together to form a rather sticky, craggy dough. It’s not as wet as cake mix, but it’s not as dry as bread dough or scone dough. Somewhere in between.

Using a spoon and wetted hands, dollop generous heaps onto a baking tray. Using the handle of a wooden spoon, mould a deep crater in the centre of each rock cake and fill with jam. Don’t be measly with this part as the jam is the best bit of the bun. Make sure your craters are nicely deep and big or the jam will overflow EVERYWHERE.

Stick the buns in the oven at 180˚C and bake until they are just starting to turn golden. Yum!

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If you want to make more traditional rock cakes, this is the recipe I use.

Rock Cakes

Makes around 10

  • 8 oz self-raising flour
  • 1 tsp cinnamon
  • 3 oz butter
  • 3 oz caster sugar
  • 3 oz sultanas
  • 1 egg, beaten
  • milk
  • demerara sugar, for sprinkling

In a large mixing bowl, rub the flour, cinnamon and butter together until it resembles breadcrumbs. Then stir in the sugar and sultanas. Tip the egg in, and gently mix together with a knife until it starts coming together. Add milk, a splash at a time, until it comes all together to form a rather sticky, craggy dough. Follow the rest of the instructions as above, but sprinkle the cakes with demerara sugar before baking.

Scrumptious.

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