Rock Cakes

Ingredients

• Half a pound of Flour
• Quarter of a pound of Currants
• Quarter of a pound of Sugar
• One ounce of Candied Peel
• One teaspoonful of Baking-powder
• One teaspoonful of grated Nutmeg or Ginger
• Three ounces of clarified Dripping
• One Egg
• About one tablespoonful of Milk

Method

1. 1

   Put the flour and baking-powder into a basin and rub into them the dripping until there are no lumps remaining, then take the currants and rub them in a clean cloth to see that there are no stones in them, add these to the flour, also the nutmeg and sugar.

2. 2

   Cut up the candied peel and add it to the other ingredients, mix them with a wooden spoon.

3. 3

   Break the egg into a cup and beat it up with the milk and mix it with the rest.

4. 4

   Grease a tin with dripping and divide the paste into little rough heaps and lay them on the tin; put them into the oven to bake for about fifteen minutes.

5. 5

   Sufficient for twelve to fourteen cakes.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 72. The excerpt below is the record exactly as published.

Rock Cakes. Ingredients. Half a pound of Flour. Quarter of a pound of Currants. Quarter of a pound of Sugar. One ounce of Candied Peel. One teaspoonful of Baking-powder. One teaspoonful of grated Nutmeg or Ginger. Three ounces of clarified Dripping. One Egg. About one tablespoonful of Milk

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