Rock cakes, or rock buns as some people may call them have been a traditional British treat for many years, the name comes from the rock like appearance once cooked.
These little delights are an easy bake for anyone who loves to cook, and whats more you can enjoy these whilst still being on plan alongside a freshly brewed cuppa. Perfect.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Cake cooling racks, so handy to have.
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Serves 14 – 6 syns each
- 200g self raising flour – 32 syns
- Pinch of salt
- 100g unsalted butter, chilled and diced – 34 syns
- 50g caster sugar – 10 syns
- 50g raisins – 7 syns
- 2 eggs
- 25ml whole milk – 1 syn
- ½ teaspoon vanilla extract
- 2 teaspoons ground mixed spice (Optional)
- Preheat oven 190°C fan.
- In a large bowl rub together the flour, salt and butter until it resembles fine breadcrumbs.
- Stir in the sugar and raisins and mix well.
- In another bowl whisk the eggs, vanilla and milk until mixed.
- Make a well in the centre of the flour mixture and pour the egg mixture in.
- Combine thoroughly to get a firm mixture.
- Line 2 baking trays with non stick baking paper and dollop equal spoonfuls onto the sheets until you have 14 cakes. Leaving plenty of space between them for them to grow when baking.
- Bake in the centre of the oven for 15 – 20 minutes until golden brown.
- Cool on a wire rack.
- Enjoy warm with a teaspoon of jam or a little butter if you wish (syn accordingly) but they are equally as nice without.
- Store in an airtight container for up to 4 days.