Fruity Rock Cakes

So although these didn’t make it to the Eastcote Horticultural Show last Saturday I thought I’d give them their moment in the limelight on the blog instead.  They are the quickest way by far to sate the craving for a bit of fruit cake.  As well as being speedy to make, you can be enjoying one with a cup of tea ten minutes after removing them from the oven, a winner if like me you’re a bit impatient.

Fruity Rock Buns

Fruity Rock Cakes

Yield: 10 buns


225 grams self raising flour
2 teaspoons of baking powder
100 grams cold butter diced
50 grams white granulated sugar
2 medium eggs
50 grams currants
50 grams sultanas
50 grams raisins
50 gms mixed peel
2 or 3 tablespoons of milk
A little Demerara sugar to scatter on top


Pre heat the oven to 200˚C and lightly oil two baking sheets.
Rub the butter into the flour and baking powder until it resembles fine breadcrumbs.
Add the granulated sugar, fruit and peel.  Mix together.
Beat the eggs lightly with two tablespoons of the milk and stir in to the flour mixture.  It should come together but hold its shape.
Add another tablespoon of milk if necessary.
Spoon the mixture on to the baking trays, scatter each bun with a little Demerara sugar and bake for twelve to fifteen minutes until golden brown and cooked through.
Remove from the oven and leave to cool for a couple of minutes before putting onto a cooling rack.
Makes ten buns, nicest eaten the day you make them.