Rock Cakes

This recipe has been adapted from one given to me by my 'orchestra friend' Marg, who plays the viola and lives nearby.  We often meet for coffee, and when I visited her one day to have a practice together, these lovely little cakes were presented for morning tea. I like them so much that I have been making them ever since.   Rock cakes originated from the United Kingdom where I believe they are still served at teatime in many English homes.  Don't let their name put you off.  The are delicious, quick to make and best served warm from the oven.  They will also keep for a few days in an airtight container.  Warm them up in the microwave oven for 20 seconds.  Special thanks to nine-year-old Isabella (pictured below) who road tested this recipe for me in her home kitchen.

Makes 12

INGREDIENTS

• 2 cups self-raising flour
• 125g / 4½oz unsalted butter, cut into cubes
• ⅓ cup brown sugar
• 2 eggs
• ½ cup milk
• ½ cup sultanas
• pinch of sea salt
• glace cherries
• whipped cream (optional)

METHOD

1. Lightly grease a large baking tray or line it with a piece of baking paper.
2. Sift the flour into a large bowl.
3. Add the sugar and a pinch of salt.
4. Add the butter cubes and rub them into the flour mixture lightly with your fingers until it resembles fine breadcrumbs.
5. Add the eggs, milk and sultanas.  Mix all ingredients together with a spatula or wooden spoon until just combined.
6. Drop large spoonfuls of the dough onto the baking tray.  (Tip: use an ice cream scoop with a release mechanism.)  Space them evenly.  You should be able to make 12.
7. Press a glace cherry onto the centre of each cake.
8. Bake in a preheated 200°C/400°F oven for 10 minutes.
9. Serve with a dollop of whipped cream on the side, if like.