rock buns

My mum’s been over to ours helping out with the girls while The Husband has been off gallivanting on the Isle of Man.  When I chat with my mum conversation often jumps all about the place – and somehow, I really can’t work out the conversation trail that lead up to it, we got onto talking about rock buns. 

These are not my rock buns – I’m way too lazy to go downstairs to get my camera and upload my photos.  image source: www.goodtoknow.co.uk

I’ve not made Rock buns since I was in high school.  It was about the only thing they taught us to make in food tech apart from a sandwich.  I kid you not.  I remember making a couple of batches at home too.  But then life happened and I forgot all about those little pieces of heaven.  Until yesterday when chatting with my mum!  So of course we had to make some just to see if they were as yummy scrummy as we remembered.  And indeed they were.

Rock buns, I think, are a mix of cake and biscuit – not as fluffy and light as a cake but not as crunchy/chewy as a biscuit.  On of the best things about them is that they are so so so easy to make.  The intentional shape of them lends itself perfectly to little hands, where uneven and messy ‘clumps’ of batter/dough on the baking sheet is not just acceptable but required.

The original recipe calls for raisins in the rock buns.  I replaced them with chocolate chips.

I used the Be-Ro recipe (you can find it at http://www.be-ro.com/recipe/showrec5.html) and for that you’ll need:

225 g (8 oz) Self Raising Flour

pinch salt

100 g (4 oz) margarine

75 g (3 oz) mixed dried fruit (I used chocolate chips – and I reckon they’d be amazing with nuts in too!)

25 g (1 oz) mixed peel (I didn’t use this)

50 g (2 oz) caster sugar

1 medium egg

milk to mix

 

Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease two baking trays.

Mix the flour and salt, rub in the margarine.

Stir in the dried fruit, mixed peel and sugar.

Mix to a stiff dough with egg and milk.

Place in rough heaps on the baking tray and bake for 10-15 minutes.

Warning/Disclaimer – Please be aware that once you try this recipe your family, friends and your own taste buds will hound you for more, so do so at your own risk.  I take no responsibility for the financial cost of having to buy ingredients over and over again, nor will I take responsibility for weight gain caused by eating the rock buns by the batch when your loved ones are not looking.

 

 

 

 

 

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jubilee.

I’m an ideas person.   They fall into my brain at a crazy speed but only a few stick around long enough to materialise.  I should walk around with a notepad around my neck.  Too often I  have a great Idea well ahead of time then life takes over and before I know it the reason for the ideas has past and gone.  This time I have over three months to make an idea happen.

In June we will be celebrating the Queen’s diamond jubilee with a bank holiday.  I want to do something so quinessentially English that it borders on the ridiculous.  Think gingham, think afternoon tea, think lovely (and very probably mismatching) china.  There’s something very special about miniature sandwhiches, scones and cream cakes that even though it doesn’t completely fill up the tummy, you feel it has been on accasion.

My idea has not progressed to any practicalities yet because it keeps roaming around how pretty it could be.  But I have time….I just need to actually do something about it before the end of May.  And because I’ve written it down and put it out there I couldn’t possibly fail to make something of it.  Eek.

 

comfort food.

urgh. I’m in pain. It serves me right for not being more sympathetic with The Husband with his bad back. Doctor told me it was sciatica and gave me a load of strong pain relief.

I can’t get comfortable lying down, I can’t get comfortable sitting, but walking around makes it a little easier. So to stop myself from going nuts, tomorrow I’m going to do something to keep me on my feet. I’m going to bake and cook. Yep. I’m going to make yummy edibles until I Can’t stand anymore.

butternut Squash Soup. Fresh Bread. Blueberry muffins. Choc and oat cookies.

Slimming-World Schmimming-world. Sometimes comfort food is necessary.

diets, cupcakes and stacey solomon.

JimmyJams on.

Tucked up in bed.

8pm.

Great British BakeOff Final.

Need I say More?

No. But I will.

The last two days of work have thrown me into the middle of the week before I could say Bob’s your uncle. But I’ve loved it. I adore loving on those tiny tots at the Nursery when I get to do some work in there, and I have to keep pinching myself that I get to earn my keep doing what I was doing in my ‘spare’ time. I love my young people. They might just be the best young people in the world.

Being busy and knackered means I find my mornings at home an indulgent luxury. Even if I’m tiding up or sorting through the dirty washing.

I think I’ll renew my gym membership tomorrow. Then I can eat cake and not feel guilty. I could even bake cakes and then eat them and not feel guilty.

I love the bakeoff. Have I ever mentioned that? I love it. It makes me want to bake. After I watched it last week I went into the kitchen and tried out a new fangledangle recipe from The Hummingbird Bakery. I covered the place in flour and egg shells and ended up with very mediocre cupcakes. Next time I’ll stick with my simple vanilla sponge recipe. If it aint’ broke…

The cupcakesweren’t for me I must add. Oh no no no. I’m on a diet don’t you know. They were for a friends’ birthday. We had the young people hide in the kitchen in the dark and jump out at Tommy when he came in, only I got overexcited and jumped back, stepping into the dog’s water bowl. I recovered well and hobbled away, don’t think anyone saw.

Bakeoff’s finished. Well done Jo, you were a trooper. And you sound like Stacey Solomon and that makes you extra endearing.