Wartime Wednesdays: Rock Buns

According to Wikipedia a rock cake, also called a rock bun, is a small, hard fruit cake with a rough surface resembling a rock. 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. Traditional recipes bulked them with oatmeal, which was more readily available than white flour.

I found this recipe online at https://1940sexperiment.wordpress.com

They are certainly not as sweet as cake, but an acceptable substitute. I used dried cranberries because that’s what I had in the house. Not sure how readily available they would have been during the war. Perhaps currants or raisins would be a better choice. Give them a go. I think you’ll like them.

Rock Buns

• 8 oz wholemeal/wholewheat flour
• 4 teaspoons of baking powder
• 1/2 teaspoon mixed spice/all spice
• 2 oz margarine
• 2 oz sugar
• 2 oz sultanas or dried mixed fruit
• 1 egg or 1 reconstituted dried egg
• milk
• 2 teaspoons sugar for topping

Method

Sift the flour, baking powder and spice

Rub in the margarine

Add the sugar, dried fruit and the egg

Gradually add enough milk to make a sticky mixture

Put spoonful onto parchment paper on baking tray ( makes 12-14)

Sprinkle with the sugar

Cook in a hot oven (400 degrees) for 12-15 minutes