Tuesday, 19 January 2010
If you are a fan of Harry Potter, as I am, you would know that Rock Cakes are one of Harry's favourite tea time treats!
You would also know that Ron Weasely's mum is the best baker ever, and that her rock cakes . . . well . . . rock Harry's world!
For nine years, I have been thinking that they were biscuits (cookies), sort of like the Hermit cookies that my mother used to bake. I couldn't have been more wrong.
Rock cakes are delightful little drop scone-like cakes, and absolutely lovely served warm from the oven, and spread with a little butter. They are also one of the quickest and easiest cakes to make.
I seriously don't know why I waited so long to make them. These are fabulous!
We sat here on Sunday evening, munching on these lovely little cakes, while we were watching Larkrise to Candleford. Warm, split and spread with sweet butter, they were incredibly scrummy.
I think I can safely say . . . Rock Cakes are my only weakness . . .
(recipe adapted from The Baking Bible, from the oven to the table, Marks & Spencer)
Makes 8 to 10
These are like a delicious scone stogged full of lovely mixed fruit. Fabulous, simply fabulous.
4 ounces unsalted butter, cut into bits
8 ounces plain flour
2 tsp baking powder
3 ounces light muscovado sugar
3 ounces mixed dried fruit
the finely grated zest of one lemon
1 large egg
1 to 2 TBS milk
2 tsp demerara sugar
Pre-heat the oven to 200*C/400*F. Lightly grease a large baking sheet
Sift the flour and baking powder into a large bowl. Drop in the butter bits, adn then rub them into the flour with the tips of your fingers until the mixture resembles sand. Stir in the sugar, mixed fruit and lemon zest.
Beat the egg and 1 TBS of milk together. Stir this into the flour mixture, add the other TBS of milk as needed to make a moist but firm dough.
Using a dessert spoon, drop 8 to 10 equal heaps onto the prepared baking tray. Sprinkle with the demerara sugar.
Bake in the heated oven for 15 to 20 minutes, rotating the pan halfway through the baking time, until risen, golden brown and firm. Remove from the oven and place on a wire rack to cool before eating.
Guess, I'll have to make some more, huh?