Rock Buns | Be-Ro Recipe

{16th Nov 2012}

I’m pleased to say that Adrian is settling down well in Edmonton, Canada, photos of which will follow soon. Meanwhile, I thought I’d share one of Adrian’s favourite baking recipes, Rock Buns!

The Be-Ro recipe book that I used is one that is at least 15 years old, which Adrian’s mum gave him. Freshly baked goods delivered as impromptu gifts to our friends and family are a regular occurence here. One time, whilst I was away, Adrian discovered that we’d run out of biscuits so he solved the problem the only way he knew – he baked so many Rock Buns that he only stopped when he ran out of flour and eggs. I’m not exaggerating when I tell you that we had nearly 100 Rock Buns for 2 people. Worry not, as it meant our friends and family got to eaet loads of them hehe.

This recipe makes approximately 16 buns.

225 g (8 oz) Be-RoSelf Raising Flour

pinch of salt

100 g (4 oz) margarine (though I used Bertolli Light)

75 g (3 oz) mixed dried fruit

25 g (1 oz) mixed peel (I omitted this)

50 g (2 oz) caster sugar (I used Demerara sugar as I like the crunch)

1 medium egg

milk to mix

• Heat oven to 200ºC / 400ºF / Gas Mark 6. Grease two baking trays (I used greaseproof paper instead.)
• Mix the flour and salt, rub in the margarine / Bertolli light.
• Stir in the dried fruit, mixed peel and sugar.
• Mix to a stiff dough with egg and milk.
• Place in rough heaps on the lined baking tray and bake for 10 – 15 minutes.

Adrian normally bakes these but in his absence and because I’m missing him, I baked them tonight and they’re delicious. When I delivered a few to an unsuspecting friend, he ate them and declared: “They taste beautiful! It’s like Adrian never left…” Mission accomplished.