Rock Cakes

Ingredients

• 1 lb. flour
• % lb. lard or butter
• 3 tablespoonfuls sugar
• } pint water or milk
• 2 eggs
• 3 tablespoonfuls currants
• 2 pieces candied peel
• 1 teaspoonful baking powder
• 1 saltspoonful powdered ginger

Method

1. 1

   Wash and dry the currants, chop the candied peel small.

2. 2

   Put the flour into a bowl and rub in the butter until it has a sandy appearance.

3. 3

   Add the sugar, ginger, baking powder, currants, and chopped candied peel, and mix all together with a spoon.

4. 4

   Beat the eggs and water together and pour into the mixture.

5. 5

   Mix to a paste and lay it in two dozen rocky lumps on a baking tin, put a sprinkling of sugar on each, and bake in a sharp oven fifteen minutes.

6. 6

   Remove them from the tin, dust over with castor sugar, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 83. The excerpt below is the record exactly as published.

ROCK CAKES. 1 lb. flour % lb. lard or butter 3 tablespoonfuls sugar } pint water or milk 2 eggs Wash and dry the currants, chop the candied peel small. Put the flour into a bowl and rub in the butter until it has a sandy appearance. Add the sugar, ginger, baking powder, currants, and chopped candied peel, and mix all together with a spoon. Beat the eggs and water together and pour into the mixture. Mix to a paste a.nd lay it in two dozen rocky lumps on a baking tin, put a sprinkling of sugar on each, and bake in a sharp oven fifteen minutes. Remove them from the tin, dust over with castor sugar, and serve. 1 saltspoonful powdered ginger 3 tablespoonfuls currants 2 pieces candied peel 1 teaspoonful baking powder

Cook this with the app: pantry check, scaling, and the assistant.