Rock Buns

These are simple little cakes that can be made up really quickly if you have folk coming round at short notice for a cuppa and want to give them something homemade instead of out of a packet. Also, although they are past their best after 2-3 days, for those who can't see good food going to waste, if warmed up in the oven and spread with butter they make a good snack for supper. These are my husband Andy's favourites - he likes to take one in with his lunch to work!

Ingredients

8oz s/r flour
.5 tsp salt
4oz firm margerine
3oz caster sugar
3oz currants (or any dried fruit you like)
1 beaten egg
2 tbsp milk

Method

Put flour and salt in a bowl
Rub in margerine (or use food processor for ease)
Add sugar and fruit and mix
Mix to stiff consistency with milk and egg
Grease a baking tray and 'plop' the mixture on using two milk-dipped forks - the buns are meant to be all rough and pointy
Dredge with caster sugar (this 'fixes' the buns, otherwise they will spread out into one another across the tray)
Bake for about 12-15 mins, gas 7, 425f, 220c or until firm and golden
Cool on a wire rack for a couple of minutes - but they taste good warm out the oven so have a pot of coffee or tea ready so you can indulge!