Today’s experiment and blog post can both be filed under “super quick”, which you’ll find next to the folder marked “can’t be arsed.”
You know those days when it feels like you have ten thousand and one things to do but no energy, time or patience for them? Well so far it’s been that kind of month. Maybe it’s because we’re onto week eight thousand of “lockdown” (are we still calling it that?), maybe it’s because my husband and I are stuck in a cycle of lasagne-spaghetti-ravioli dinners because we were both silently hoping the other one would step up and attempt to cook something without pasta, maybe it’s just because it’s June and I’m still checking to see if I need a coat before going out. I don’t know, I’m tired.
Rock buns (or rock cakes, as they’re more commonly called) are the sort of cakes we’re all familiar with from childhood. Having been coaxed into a trip to see grandparents by the promise of cake once there, rock buns are exactly the sort of non-iced, non-chocolate “treat” you’d end up being presented with. Or at least, that’s how I remembered them.
These rock buns are taken from a World War Two Ministry of Food leaflet – a government produced pamphlet to provide households with filling and nutritious recipes during the height of rationing. With eggs, butter and sugar all on ration by 1946, today’s experiment threatened to hark back to the days of disappointing afternoon tea at gran’s.
The recipe reflected the constrictions of the time; no eggs, very little sugar and margarine instead of butter. Reading it, there was also a distinct lack of descriptive language – whereas modern cake recipes usually tell us about the intoxicating smells, the golden hues, the nuttiness that dances lightly on the tip of the tongue etc, etc – this one really didn’t.
In fact, the whole thing was three sentences long. There was not one simile, not one metaphor, not even a charming anecdote, to make it more appetising. Clearly poetic writing skills were also on ration in 1946.
“Make the foundation recipe with the addition of 4oz. dried fruit and 1/2 teaspoon mixed spice added with sugar.”
I did as I was asked by mixing up a batch of the plain cake foundation recipe that formed the base of many of the cakes in the leaflet. At four sentences long, this was practically an essay and took a whopping 10 minutes to complete, but I persevered.
To the foundation mix I added the required dried fruit and spice and then just enough milk and water solution to help it form an incredibly dry dough (about two tablespoons.) I then rolled it into golf ball sized lumps and popped it into “a hot oven” for about 10-15 minutes as instructed. After 15 minutes the rock buns were still a bit anaemic looking so I left them for another 5 minutes or so while I went back to Googling “family dinner ideas – not pasta.”
Finally, they were done. About time too – I’d given up a full half an hour of my afternoon on these and was almost on my knees with exhaustion. I presented the fruits of my 30 minute labour to my husband and daughter with about the same levels of enthusiasm and energy as the author of the recipe had when writing it down.
“Here you go, sweetheart,” I told my girl. “Here are some disappointing cakes mummy made. What do you think?” I turned to grab the bin in anticipation…
And stopped; no one was complaining. My husband was already reaching for a second and nodding appreciatively. I bit into mine.
I don’t know whether I was just an obnoxious child (likely) or my gran was a terrible baker – but these were nothing like how I remembered. Where was the cardboard flavour? The burnt and crumbly currants that left a bitter aftertaste for hours? The crust so hard your teeth cracked with every bite?
Though these lived up to their name in terms of appearance, once the hard outer layer was broken into they were surprisingly soft and scone-like. The currants were plump and juicy and even as someone who dislikes dried fruit in cakes I found I didn’t mind them here. In fact, they were kind of necessary because they added a moistness that stopped the rock buns from becoming too dry.
In terms of flavour, the mixed spice shone through – perhaps because there was a lack of other flavouring – but it was very subtle and worked well with the currants. Unsurprisingly the rock buns weren’t very sweet; again I was reminded of a plain scone and were it not for a commitment to authenticity I think a big dollop of strawberry jam would work well with them (jam was on ration from 1941 to 1950.)
Sure, these rock buns lacked the appeal of an icing covered fairy cake and they weren’t as rich as chocolate fudge cake, but they were still incredibly moreish and I was surprised that for such a simple recipe they were so delicious. I found myself reaching for a second and then a third in a very unrestrained, un-1946 kind of way. It may have taken no time at all to whip a batch of them up, but it took even less time to devour them and with each one I felt my mood lift a little.
Gran, if you’re reading this – I’m on my way over. Get baking.
115g plain flour
115g self raising flour
1 teaspoon vanilla essence
1/2 teaspoon mixed spice
Pinch of salt
A tablespoon of milk or water
- Preheat the oven to 200 degrees c.
- Combine the flour, sugar, currants, salt and mixed spice in a bowl.
- Add the margarine and vanilla and combine.
- Add the milk or water until the mixture just sticks together.
- Roll the mixture out in golf ball size balls and place on a baking tray. Leave space between each one as they will expand a bit as they cook.
- Cook for 15-20 minutes until they turn golden brown.