28 February, 2004
Rock buns recipe
As requested (overtly and by search engine hits from the '+rock+buns+recipe' term), here's the recipe I've been using (2, 3) to make rock buns. Credit for the recipe goes to Harriet O., with suggested amendments by NRT (me!)
8 oz (225 g) self-raising flour
½ tsp. mixed spice
5 oz (150 g) butter [I've found 4 oz (110 g) cooks better, but tastes less rich]
5 oz sugar
5 oz dried mixed fruit
2 oz (55 g) cherries and/or mixed peel
1 egg
milk to bind
Preheat oven to gas mark 7 (220°C/425°F) [I've found this too high - the outsides are ready whilst the insides are still raw. Try gas mark 6 (200°C/400°F)].
Mix the flour and spice. Rub in the butter.
Add the remaining ingredients.
Mix well, then add just enough milk to make it stick together [I haven't needed this, as the butter and egg provide sufficient binding].
Separate into 8-10 "greedy sized lumps" or at least 12 "diet portions" [I've found that even smaller buns are better for cooking thoroughly, and have made 15-17].
Place on a baking tray and cook for 12 mins [that's at gas mark 7; at gas mark 6, I've found 15-17 mins appropriate].
Leave for a minute then cool on a wire rack.
Posted by Ministry at 20:39
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