Recipe: Fruity Rock Buns (using raisins and candied cherries, no yeast)

FRUITY ROCK BUNS

1 1/2 cups all-purpose flour
2 level teaspoons baking powder
1/4 teaspoon salt
About 1/4 teaspoon freshly grated nutmeg
3/4 cup soft brown sugar
3/4 cup unsalted butter (at room temperature)
1/3 cup golden raisins
1/3 cup raisins
1/3 cup glace (candied) cherries, halved
Finely grated rind of 1 lemon
1 large egg
1 to 2 tablespoons milk, divided use

Preheat the oven to 375 degrees.

Line a large baking sheet with parchment paper.

Sift the flour, baking powder, salt and grated nutmeg into a large bowl. Stir in the sugar, then add the butter. Cut in the butter until the mixture resembles fine bread crumbs and feels sandy. Stir in the fruit and lemon rind. Set aside.

Whisk the egg and 1 tablespoon of the milk together. Make a well in the center of the dry mixture and add the egg mixture. Mix quickly with a fork. If the mixture is too dry and crumbly, add a little more milk, but be careful not to make it too slack or it will turn into cookies. It should come to a stiffish dough quickly - I think one of the tricks with rock buns is not to handle the ingredients too much.

Using your hands (my preferred method) or two forks, pile the mixture into 12 individual "rocks" on the baking sheet.

Bake for 15 to 20 minutes until golden brown and the rocks have the tiniest hint of squishiness on top. The buns will continue to cook when you take them out of the oven. Leave to cool on a wire rack (although, it has to be said, these are just delicious when still a little warm.)

Prepare tea, juice or a gin and tonic, put a rock bun on your plate, make yourself comfortable and enjoy.

Makes 12 servings
Source: The Gentle Art of Domesticity: Stitching, Baking, Nature, Art and the Comforts of Home by Jane Brocket