Rock Cakes (Rock Buns) – These delicious and easily made little buns, were the mainstay of my childhood tea time table. Mum would bake these every week, not just for Sunday tea, but also for the school and work lunch box.
Baking with Be-Ro
Today’s recipe for Rock Cakes (Rock Buns) is a family favourite, a nostalgic recipe that reminds me of cosy Sunday afternoon tea and my parents.
Elegant and sophisticated patisserie these bakes are not, but what the lack in intricate icing, confectioners custard or sugar paste flowers is more than made up for in their taste and the ability to make a cup of tea so much more than just a hot drink.
They are utterly delicious and extremely easy to make, which is a bonus.
These delicious and easily made little buns, were the mainstay of my childhood tea time table.
Mum would bake these every week, not just for Sunday tea, but also for the school and work lunch box.
This is also a fabulous recipe to get the children involved with, as there is no cutting or shaping involved, and they can be as messy as they like when “dolloping” the rock cake dough onto the baking trays.
This recipe is part of my #BakingWithBeRo series, as the recipes comes from an old Be-Ro cookbook.
About Rock Buns
Rock cakes, or Rock Buns as they are sometimes called, are a cross between a scone and small bun type cake.
They are packed with fruit and peel and although today’s recipe doesn’t have any spices in the recipe, you can of course add some mixed spice or cinnamon and nutmeg for a warm, aromatically spiced version.
They are amazing when enjoyed warm, with a cuppa, preferably tea, and for an extra decadence, why not cut them half and slather them with butter and a goodly dollop of jam.
I prefer them naked, so to speak, as in warm and unadulterated, but if they are still around the next day, which is rare, then they are best warmed up in a low oven and buttered.
Mum used to make a big batch, she would then serve what was left over (from Sunday Tea) buttered for my school lunch box the next day.
I think as we enter uncertain times where we are all spending more time at home, these would make a lovely tea time treat for all the family.
And, they only have 5 main ingredients in them too, which are mainly store cupboard staples.
Rock cakes ready to bake 
Rock cakes just baked
I’ve shared this wonderful old-fashioned recipe below, as well as some more scone type tea time treats.
These would be the perfect treat to make for your mums on Mothering Sunday (Mother’s Day) as the children can make them with dad, or grandma and grandpa….then serve them for Sunday tea with dainty sandwiches and a big celebration cake such as a Simnel Cake.
PLEASE do let me know if you make these, and if the children got involved too, have a wonderful weekend, stay in and stay safe, Karen
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MORE Scones and Small Cake Recipes
Baking with Mum! Fresh Blueberry Scones Recipe
Old-Fashioned Rose Lemonade Scones Recipe
Banana Bread Scones with Brown Sugar Glaze
Devon Cream Tea with Strawberry Jam and Scones
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Making the Rock Cakes (Rock Buns)
Rock Cakes (Rock Buns) Recipe
Rock Cakes (Rock Buns)
These delicious and easily made little buns, were the mainstay of my childhood tea time table. Mum would bake these every week, not just for Sunday tea, but also for the school and work lunch box. This is also a fabulous recipe to get the children involved with, as there is no cutting or shaping involved, but they can be as messy as they like when "dolloping" the rock cake dough into the baking trays! This recipe is part of my #BakingWithBeRo series, as the recipes comes from an old Be-Ro cookbook.
Ingredients
- 225g (8ozs) Self-Raising flour
- Pinch of salt
- 100g (4ozs) margarine or butter
- 100g (4ozs) mixed dried fruit with peel
- 50g (2ozs) caster sugar, plus extra for sprinkling
- 1 free-range egg
- Milk
Instructions
- Pre-heat the oven to 200C/400F/Gas Mark 6. Grease and/or line 2 baking trays with baking paper.
- Mix the flour and salt together, and rub in the margarine or butter until it resembles fine sand or breadcrumbs.
- Add the mixed fruit and sugar and mix well.
- Mix to a stuff dough with the beaten eggs and milk, adding the milk slowly until the required consistency has been achieved.
- Using a spoon, place in rough heaps on the baking trays and bake for between 10 and 15 minutes, until they have risen and are golden brown.
- Sprinkle some caster sugar over the warm cakes/buns and then allow them to cool on a wire cooling rack.
- Serve warm or cold.
Notes
These little cakes/buns are cross between a cake and a scone, and are best eaten on the day of making them. They can be reheated in a warm oven, and are lovely in a lunch box when split and buttered, which keeps them moist. Made with pantry staples, they are great to serve to last minute guests with a proper cup of tea!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 73Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 36mgCarbohydrates 12gFiber 1gSugar 2gProtein 2g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
I have added this to #CookBlogShare
Angela Dickerson says
Snap! I made these today with some left over dried fruit. I re-hydrated the fruit by soaking it in some hot water for an hour. They were delicious. I shall use a combination of raisins and chopped dried apricots next time.
Thanks Karen
Angela
Karen Burns-Booth says
Great minds think alike! They are so easy to make and are brilliant with a cuppa. Karen
Chloe Edges says
I used to make these all the time when I was a kid. And from the be-ro book too! Thanks for the reminder
Karen Burns-Booth says
They are fabulous with a cuppa and are a great nostalgic little bake that uses very few ingredients, we love them here at Chez L & L.
Mary says
I used to make these for my kids……….. with chopped chocolate!! And fruit of course. A real treat that I haven’t even thought of in a few years. Must get the bowl and stirring stick on the job!!!
Thanks for the reminder. :))
Karen Burns-Booth says
Love the idea of adding a little bit of sneaky chocolate into these Mary! 🙂 They are just delicious and so easy to make, a real taste of nostalgia, Karen
Cat | Curly's Cooking says
Such a simple and delicious recipe.
Karen Burns-Booth says
Thank you so much Cat!
Sisley White says
This is my chilhood favourite. I love it so much! Easy bake and absolutely tasty with some milk.
Karen Burns-Booth says
There’s something very comforting about a plate of freshly made rock cakes and a glass of milk! I agree Sisley
Eb Gargano | Easy Peasy Foodie says
Oh yes please! I absolutely adore rock buns (though even more if you switch the dried fruit for chocolate chips!!) Eb x
Karen Burns-Booth says
We love them here too Eb! With or without a cuppa! 🙂
Lynnet Cheong says
Does it have to be self raising flour? Bleached or unbleached? Also can I substitute it with all purpose flour?
Karen Burns-Booth says
Hello Lynnet
I must have a raising agent in it, so if you don’t have SR Flour, use Plain flour with 1 teaspoon baking powder.
Karen
Jelena says
This recipe reminds me of a cake my Mum used to bake, with chopped walnuts, fruit and spices and shaped as a log, then sliced and was called a rock cake. It’s a family recipe and my Mum said her Grandad used to dunk it in his tea. Thanks for a nice reminder! Best regards, Jelena
Karen Burns-Booth says
I’m so pleased that I brought back happy baking memories! Karen
Maureen says
Evening Karen
Your Rock Cakes tasted amazing brought back great memories. Thank you.
I only got six rock cakes out of the mixture unfortunately. Any ideas where I went wrong please?
Many thanks
Maureen
Karen Burns-Booth says
Hi Maureen, I can only assume my rock cakes were smaller than yours!
Mine tend to be the size of small scones.
Karen
Maureen says
Hi Karen
Thank you for your reply. That makes sence mine where quite big . All my family said they where delicious. Im
will be baking them again and I have a eye on more of your recipes. Thank you again. Keep safe.
Maureen