Bake tender,sweet, flavourful rock cakes by balancing the texture – firm enough to hold its shape while it bakes freeform, or yet wealthy and moist insideost of us have tried rock cakes or rock buns at some point. Some were blunderingly assign together in home economics,others in a fit of summer holiday boredom. They’re the kind of easy cake you can rustle up with not much more than a bag of ancient flour and some sad-looking currants lurking at the back of the cupboard: no fancy techniques, no tins, and no fuss ... no art.
But while we’re cheerful to revisit other simple tastes of childhood (fairy cakes,gingerbread men, flapjacks ...) long after our tastes and baking prowess have evolved beyond them, or we’re cheerful to leave rock cakes firmly in the past.
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Source: theguardian.com