Rock Cakes. A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. Rock cakes are made from a simple dough made of self-rising flour, baking powder, butter, sugar, milk, and egg is studded with dried fruit, rolled into balls, and baked.
So easy to make, and lots of fun for children to join in too. One of the easiest cakes to make. Rock cakes are a type of fruitcakes. You can cook Rock Cakes using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Rock Cakes
- You need 200 grams of plain flour.
- It’s 100 grams of butter.
- You need 50 grams of castor sugar.
- You need 150 grams of dried mixed fruits.
- It’s 1 of egg.
- Prepare 2 tablespoons of milk.
- You need 1 teaspoon of baking powder.
They are supposed to have a hard surface, but not be quite as rocky as Hagrid's version seemed to. Eating one of Hagrid's rock cakes was exactly like eating a rock, as they were so hard that they could break teeth instead of being a lovely treat. See more ideas about Rock cake, Rock buns, Recipes. · Rock Cakes A British Childhood Classic are a simple sweet buttery treat that goes perfectly with a cup of tea. Rock cakes are a sweet treat made from eggs, flour, sugar, a raising agent, and fruit.
Rock Cakes instructions
- Pre-heat the oven to 200 degree Celsius. Sieve the flour and baking powder into a large baking bowl, add the softened butter and lightly rub together with fingertips until the mixture resembles bread crumbs. Add in the mixed fruits and sugar. Use a fork or a tablespoon to stir such that it is well mixed. Make a well in the centre and crack the egg follow by the milk..
- Use the tablespoon lightly and swiftly mixed it until it form a sticky dough. Using a tablespoon, divide the mixture evenly spaced on the baking sheet..
- Bake in the preheated oven 180oC for 15 mins or until golden brown and well risen. The rock buns should be firm to the touch, but they harden up properly once cold. Best served warm!.
They originated from England, where they gained popularity during WWII as a frugal but. Anyway, rock cakes are probably the first thing I ever cooked, certainly as far as I remember. As my dad was a baker, my mum never made cakes at home. Although mum was not much of a cook (I get. These traditional, fruity rock buns or rock cakes are a tea time favourite and they're quick too!