Rock Cakes



Additional historical information
In Victorian times, dried fruit was commonly sold unwashed. Mrs Beeton recommended that 'currants should be nicely washed, picked, dried in a cloth, and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire, to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy.'

Modern Recipe
Rock cakes

100g butter or margarine
225g plain flour
2x5ml spoons baking powder
Pinch of salt
2.5ml spoon mixed spice (optional)
Grated rind ½ lemon
100g demerara sugar
100g mixed dried fruit
1 egg, beaten
5 ml spoon milk

Rub the fat into the sifted flour, baking powder, salt and spices until the mixture resembles fine breadcrumbs.
Stir in the rind, sugar and fruit.
Make a well in the centre, pour in the egg and milk, and mix to give a stiff consistency.
Place mixture in rough heaps onto a greased baking tray. Bake in a moderately hot oven 200°C, 400°F, Gas Mark 6 for 15-20 minutes.

Variation: replace the dried fruit by chopped stoned dates or crystallised ginger.

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