Yesterday I posted on summer picnics and I mentioned a recipe for Oatmeal Rock Buns. A bit of a fav of mine, not just because of the oatmeal! Anyway I wrote up the recipe below when I had made the rock buns for the opening of the True Food Community Co-op’s community supermarket. I often make the buns when I am ‘tea lady’……
Oatmeal Rock Buns
For the True Food Community Co-op shop opening I wanted to make something a bit nostalgic. I was being ‘tea lady’ for the event and by the time the bunting had gone up things were beginning to have a bit of a street party feel! So I chose rock buns or rock cakes as are something from my childhood, a real favourite.
Reading up on recipes I found that they had been a staple treat during World War II, partly because they don’t need many eggs or sugar and compared with today’s cakes, not too much fat. They also last. So a batch could be made up and stored in a tin for several days. But I wanted to take the recipe further, including the British grown and sustainable crop oatmeal!
Oatmeal was widely used during the Second World War. As a home grown grain it could replace imported grains. Not only were people encouraged to eat Porridge for breakfast but to use oatmeal in many meals, not just as oatmeal but also to replace part of another grain like flour. So in this recipe I have replaced ¼ of the flour with medium oatmeal.
I have written up quiet a classic version of the recipe just cutting back a little on the sugar. To update it a little you could experiment with the dried fruit used and the spices.
However you eat your rock buns enjoy and remember ‘Oats for Victory’
Makes 10 Rock Buns
Preparation time 10-15 minutes.
Cooking time 15-18 minutes.
6oz Self Raising flour*
2oz Medium Oatmeal
½ teaspoon mixed spice
1 ½ oz fine sugar
1 large egg
Mixture of water/milk to make mix to correct consistency
Sift flour and spice into a large bowl.
Rub in butter.
Add sugar and spice and dried fruit and mix well.
In a separate bowl whisk egg then add to other ingredients.
Add a little water and milk, slowly until the right consistency is achieved. The mixture should be sticky but not watery.
Spoon onto greased baking trays.
Preheat oven to 160c
Place trays into hot oven and cook for 8 minutes without opening the oven door.
After 8 minutes turn the trays and cook for a further 4 minutes.
After 12 minutes keep a close eye on the buns, they may need cooking for up to another 6 minutes. You want to achieve a rock texture on the outside but without drying the inside.
Leave the buns to cool then enjoy with a nice cup of tea of a glass of fresh milk.