Cousin Rosemary’s SPICED RAISIN ROCKCAKES
Here are some old fashioned buns that are very tasty and stand the test of time.
They keep well too, for at least 3 or 4 days - but that is not likely!!! My cousin soaks the raisins in water that she brings to the boil, making the fruit plump and very juicy. While visiting her I asked if she ever added a drop of brandy to the liquid or used half fruit juice but she had never tried it!! Can’t see why not??? I love to build flavours so I intend to use half water and the juice of an orange, with just the merest splash of brandy. But plain water is good - after all she has been making these for an age…
Start by taking 8 oz raisins and place them in a small saucepan and just cover with some water and the juice of an orange or just plain water. See above! Gently bring to the boil, turn off the heat and allow to cool. Drain, then roughly dry on a few sheets of kitchen paper.
Makes about 20 - 22 buns
In a bowl:
1 lb SR flour
1 teaspoon salt
2 teaspoon mixed spice.
Mix well. Then rub or cut in:
7 oz room temperature butter, until the mix resembles fine breadcrumbs.
8 oz Demerera sugar [turbinado]
Raisins - prepared
Bind with 2 large beaten eggs, 1 teaspoon vanilla bean paste or extract and 1 or maybe 2 tablespoons of milk and bring together with your hand. The mix needs to be quite stiff allowing you to take rocky lumps that keep their rough shape, although they do spread a little.
Place these on a lightly oil baking sheet, well apart and bake in a fan oven 175 C for about 20-25 mins. Cool on a rack. Baking with the crunchy sugar adds a bite to the buns and the raisins are very juicy. My husband loves them!