Any Brits reading this blog will be familiar with rock cakes—and I have to admit the first time I heard of them, many years ago, I didn’t think they sounded particularly appetizing. And indeed, they can turn into the consistency of rock if you leave them in a tin and forget about them for a few days. They are also sometimes called rock buns and are apparently a favorite with children, who traditionally have them with their “tea,” or evening meal, my online research tells me. They are also, allegedly, Harry Potter’s favorite tea time treat. The recipe became popular in WWII, when it was an economical treat usually made with oatmeal rather than flour, as it was more readily available.
Makes approximately 15
2 cups flour
1.5 teaspoons baking powder
3 tablespoons sugar
4 ounces softened butter
1 cup currants
2 beaten eggs
1/4 cup milk
1. Preheat the oven to 350°C/180°F.
2. Combine the flour, baking powder and sugar in a bowl. Cut in the butter until it resembles coarse breadcrumbs. Stir in the currants, eggs and milk, mixing to form a stiff batter.
3. Drop rounded tablespoons of batter onto a well-greased baking sheet about 2 inches apart. Bake until golden brown in color–about 15 minutes.