ROCK CAKES

Rock cakes are an alternative to a scone, slightly sweeter and can be eaten without butter. This was my mum’s go-to teatime recipe.

Ingredients

300g self-raising flour

1/4 tsp ground cinnamon

90g butter

75g caster sugar

160g sultanas

2 tbsp mixed peel

1 egg, lighten beaten

125ml milk, approximately

1 tbsp caster sugar, extra

Method

Sift flour and cinnamon into large bowl, rub in butter, stir in sugar and fruit. Stir in egg, then enough milk to give a moist but firm consistency.

Place 2 level tablespoon portions of mixture onto lightly greased oven trays about 2 inches apart. Sprinkle the cakes with a little extra sugar.

Bake in a moderate oven 180C fan/gas 4-5 for about 15 minutes or until browned. Cool on a wire rack.

* Cakes can be stored for up to three days in an airtight container. However, they freeze well up to three months.