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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.

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