Friday, 3 March 2017


I am moving away from cakes for one post. This is another brilliant old recipe, that uses up left overs from the Sunday Roast. You all know how much I love old recipes. These are so good as a savoury bite, tea time treat or as a party hors d’oeuvre. Plus they freeze like a dream. This old recipe comes from the Farmer’s Weekly collection booklet, circa mid 1950s. I made them exactly as printed, but my own choice would be to add some herbs, especially parsley, [or rosemary if using lamb] or another flavouring like a mild curry powder to bring them into the 21stC! Even so they were delicious, although they look a little odd. 

Butter a baking sheet and pre heat your fan oven to about 190C. Makes approx 20 small buns.

½ lb finely chopped cooked roast beef [or lamb?]
2 oz plain flour
Salt and pepper
1 grated onion 
1 oz suet
a little left over gravy to mix [I needed 6 tablespoons of thick gravy, made from veggies and meat juices, that the meat was roasted on]

In a bowl, mix the flour, suet, seasoning and chopped meat. Add the grated onion and moisten with the left over gravy, to the consistency of rock cake mixture.

Divide into little individual “rock cakes” and place in heaps on your baking sheet. Bake in your hot oven for about 30 mins [if making larger, you may need a little longer] until the cakes are brown and crisp. More pics on my Blog.

Bet you won’t be able to keep your hands off them!!! 

If you do freeze them [cooked] for future use [fab for a party], defrost for half an hour then pop into a medium oven for 5 mins if you want them warm, but they are equally good cold.

No comments:

Post a Comment