Once the baking queen, I recently craved an old childhood treat called rock cakes or rock buns, a small fruit cake with a rough surface resembling a rock. When I searched for the recipe, I learned that "rock cakes originated in Great Britain, where they are a traditional teatime treat, but are now popular in many parts of the world. They were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing." - WIKI 

Here's the rock cake recipe ...

Prep Time: 15 minutes 

Cook Time: 15 minutes 

Total Time: 30 minutes 

Ingredients: 

8 oz/ 225g self rising flour 

1 tsp double action baking powder (US) or 1 tsp baking powder (UK) 

4 oz/110g soft butter or margarine 

2 oz/ 55g granulated sugar 

4 0z/ 110g mixed dried fruit 

2 oz/ 55g currants 

1 medium egg 

1 - 3 tbsp milk 

Demerara sugar for sprinkling 

Oil for greasing 

Preparation: 

Heat the oven to 400F/200C/Gas 6 Sieve the flour and baking powder into a large baking bowl, add the softened butter or margarine, and lightly rub together with fingertips until the mixture resembles fine breadcrumbs. Add the sugar and the dried fruit and mix so all ingredients are well incorporated. Add the egg and 1 tbsp of the milk and mix to create a stiff dough. If the mixture is still dry add milk a tbsp at a time until required consistency. Lightly grease two baking sheets. Using a tablespoon divide the mixture into 12 mounds evenly spaced on the 2 baking sheets. Sprinkle with the demerara sugar. Bake in the preheated oven for 15 mins or until golden brown and well risen.