Rock Buns

These traditional Rock Buns are a delightful treat, offering a perfect balance of crisp exterior and soft, spiced interior. Loaded with currants and candied peel, they deliver a burst of fruity sweetness complemented by warm nutmeg and mixed spice. Ideal for afternoon tea or as a comforting snack, these buns are incredibly simple to make using pantry staples. The dough comes together quickly without yeast, relying on baking powder for a light rise. Their robust flavor holds up well to butter or jam, making them a versatile addition to any homemade baking rotation. Enjoy them fresh from the oven for the best texture and aroma.

Cooking Method: Baking

Cuisine: British

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 180

Dietary: Vegetarian

Description

These traditional Rock Buns are a delightful treat, offering a perfect balance of crisp exterior and soft, spiced interior. Loaded with currants and candied peel, they deliver a burst of fruity sweetness complemented by warm nutmeg and mixed spice. Ideal for afternoon tea or as a comforting snack, these buns are incredibly simple to make using pantry staples. The dough comes together quickly without yeast, relying on baking powder for a light rise. Their robust flavor holds up well to butter or jam, making them a versatile addition to any homemade baking rotation. Enjoy them fresh from the oven for the best texture and aroma.

Ingredients

8 ounce Plain flour
2 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Mixed spice
1 teaspoon Grated nutmeg
4 ounce Margarine
3 ounce Sugar
2 ounce Currants
1 ounce Chopped candied peel
1 large Egg
1 tablespoon Milk (if needed)

Directions

1
Preheat the oven to 450&# 194;Â°F (230ÃÂ°C, Gas Mark 8).
2
Sift the plain flour, baking powder, and salt into a large mixing bowl.
3
Stir in the mixed spice and grated nutmeg.
4
Place the currants in a sieve with a small amount of flour, rub gently to clean, then brush off the excess flour.
5
Rub the margarine into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
6
Add the sugar, cleaned currants, and chopped candied peel to the flour mixture.
7
Beat the egg in a small bowl and pour it into the dry ingredients.
8
Mix everything together thoroughly with a fork or your hands until a firm, dry dough forms. Add a drop of milk if the mixture is too crumbly to hold together.
9
Grease a baking sheet lightly with margarine.
10
Shape the dough into small, rough heaps and place them on the baking sheet, leaving space between each bun.
11
Bake in the preheated oven for 15 minutes, or until the buns are golden brown and firm to the touch.
12
Remove from the oven and let cool on a wire rack before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 4.5g23%
Cholesterol 15.0mg5%
Sodium 180.0mg8%
Total Carbohydrate 22.0g8%
Dietary Fiber 1.5g6%
Sugars 10.0g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the oven is fully preheated before baking to achieve the characteristic crisp crust.

If you prefer a richer flavor, substitute the margarine with unsalted butter.

These buns are best eaten fresh on the day they are made. Store any leftovers in an airtight container for up to two days.

You can add other dried fruits like raisins or sultanas in place of or in addition to the currants.

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Read it online: https://www.chefs-mate.com/recipe/rock-buns/