Rock Cakes

Ingredients

• 8 ozs. plain flour.
• 1 heaped teaspoonful baking powder.
• Pinch of salt.
• 3 ozs. dripping or margarine and lard.
• 3 ozs. Demerara sugar.
• 3 ozs. mixed fruit.
• A pinch of mixed spice or ground ginger, if liked.
• I egg.
• About 2 tablespoonsful milk.

Method

1. 1

   Sift the flour, baking powder, salt, and spice.

2. 2

   Rub in the fat, add the sugar, and mix well.

3. 3

   Add the prepared fruit.

4. 4

   Beat the egg with the milk and work into the flour to make a stiff dough.

5. 5

   Put small heaps on greased baking sheets, sprinkle with brown sugar, and bake.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 26. The excerpt below is the record exactly as published.

Rock Cakes Sufficient for 15-18 cakes. Number 7. Time 20 minutes. Shelves 2nd and 4th. . ozs. plain flour. 1 heaped teaspoonful baking powder. or 8 ozs. self-raising flour. Pinch of salt. 3 ozs. dripping or margarine and lard. 3 ozs. Demerara sugar. 3 ozs. mixed fruit. A pinch of mixed spice or ground ginger, if liked. I egg. About 2 tablespoonsful milk. Method.—Sift the flour, baking powder, salt and spice. Rub in the fat thoroughly, add the sugar, and rub a little more to mix well. Add the prepared fruit. Beat the egg with the milk and work into the flour, using just enough to make a stiff dough. Put small heaps of mixture on to greased baking sheets, sprinkle a very little brown sugar over each and bake. 64 CAKES AND BREAD Rich Rock Cakes Sufficient for 15-18 cakes. Number 7. Time 20 minutes. Shelves 3rd and 5th. 8 ozs. plain flour.

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