This classic recipe is from my mother-in-law and a firm faimily favourite.
As the story goes, in 1952, whilst working in a bank, a salesman came and asked the bank manager if any female staff members would like to buy a recipe book. My mother-in-law, along with her friend, decided that they would like a copy; it was 'The Good Housekeeping Cookery Compendium', published by Waverly, at the grand price of £2,12 shillings, and 6 pence (that's about £3.50 in decimal currency, and roughly just over £100 in todays money). As the book was worth almost a weeks wages, the salesman kindly suggested that they both pay 2 shillings and sixpence a month - which they did.
Today, 70 years later, the same cookbook is still being used for this and many other recipes.
This recipe for rock cakes, although not rock-like in consistency, are firm and hold together very well (which is brilliant if you need an on-the-go snack). Unlike many other recipes, they aren't as sweet - which I personally prefer - they have just the right amount of spice, and are easy and quick to make.
It really is an old time recipe for a scrumptious cake that everyone loves.
Rock Cakes
Ingredients:
170g Softened butter
340g Self-raising flour
1/4tsp Ground nutmeg
1tsp Mixed spice
85g Granulated sugar
113g Dried fruit
28g Chopped peel
1 large egg or 2 small, beaten
Milk to mix (approx. 1tbsp)
Glace Cherries (optional)
Method:
In a large bowl, mix together the self-raising flour, nutmeg, and mixed spices.
Then, add in the butter and rub in with your hands until you have a breadcrumb-like consistency.
To this, mix in the sugar, dried fruit, and chopped peel.
Mix in the beaten egg.
Now, add your milk. Note: You only want a very small amount, just enough to bind all of the mixture together. Don't be alarmed if your dough is very firm - this is the perfect consistency.
Line a baking sheet with grease-proof paper.
Spoon your mixture onto the sheet in rocky heaps (about a desert spoon full) and top with a half a glace cherry. It should make approximately 16 rock cakes.
Bake in a hot oven at 230°C (450°F) for 15-20 minutes, until they are a nice golden brown.
Leave to cool, and enjoy!
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