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Rock Cakes are Back!!! by Sue Sanders


I was recently reminded that when I managed the restaurant, the most popular cake served at elevenses and teatime was – and you probably would not guess – Rock Cakes! We reminisced that the restaurant-goers used to dash down the stairs to see who could get the biggest cake. Sometimes the rocks were so big 2 people would share one!


Forget the triple chocolate brownies, the lemon drizzle, coffee and walnut, date slices, fancy shortbread or fruit and nut flapjacks, even the big scones with home made strawberry jam and cream. It was always my Rock Cakes!!


When I first created Merrow Savouries, I also served them in little bite-size pieces with our cake selections and called them Pebble Cakes (well I could not think of anything else and what else do you call a small rock?).


However, I used to have to make so many that I became a little ‘rock-blind’ and stopped for my sanity; but hey ho, time has passed and I am over it, so will be baking them again. And they are now back on our afternoon tea and finger buffet menus.


If you fancy making them yourself, here is the recipe for those little beauts, taught to me by my domestic science teacher, Mrs McCurdy, and taken from my 40 year old school yellow box file (actually the recipe is in pounds and ounces so have had to translate into grams for those younger than me!!)…..


Using your finger tips and the ’rub-in method’, bring together 200g of sieved self raising flour and a


generous pinch of salt, together with 100g of butter and 100g of demerara sugar.


(Do this all together as the crunchy sugar helps speed up the rubbing in of the fat.)


Add 100g of mixed dried fruit and half teaspoon of mixed spice. Mix well.


Now make a hole in the breadcrumb-like mixture and add a beaten egg, and using a fork, bring it all together. You need a dry dough but, nonetheless, may well need to add a couple of tablespoons of milk to bind it. It really depends on the flour you use.


But keep the dough dry rather than wet, otherwise the buns spread out whilst cooking, making Rock Flats rather than Rock Cakes.


Now use a spoon and fork to divide the mixture into about 12 pieces. Shape each one into a rocky cone and place on a greased baking tray.


Bake for at 190’c / gas 5 for about 15 minutes.


They should be quite soft inside but with a relatively crunchy outside.


I do admit that, although incredibly simple to make and often a cake taught to children, they can take a little practice to get just right, how you like them. You may want to add a little more mixed spice or more fruit or how about some chopped mixed peel, even some nutmeg. Or make 24 little ones rather than bigger ones, like I do (but cook them for less time).


They do freeze OK but are best eaten fresh.


Just keep practising and enjoy the experiments - and try not to eat them before they cool – but then again, why not?


Finally, remember the word ‘rock’ refers to the shape, not the texture!


Enjoy! Sue


Sue & Tom Sanders cater for a huge selection of events and occasions - they may be contacted at ‘Merrow Savouries’ on 01483 850186 or visit their website at www.merrowsavouries.co.uk


To advertise in The Merrow Pages, please call us on (01483) 560976


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