Brighton rock buns Recipe

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makes:

12

Skill:

easy

Cost:

cheap

Total Time:

00:30

Prep:

00:15

Cooking:

00:15

Nutrition per portion

RDA
Calories 193 kCal 10%
Fat 9g 13%

These traditional fruity buns are a tea time favourite and they’re quick too, using simple store cupboard ingredients.

Ingredients

  • 200g (7oz) self-raising flour
  • 50g (1½ oz) ground almonds
  • Pinch of salt
  • 90g (3oz) butter
  • 90g (3oz) caster sugar
  • 90g (3oz) currants, or dried mixed fruit
  • 1 large egg, beaten

Method

  • Set the oven to 190°C (gas mark 5). Sift the flour, ground almonds and salt into a bowl, and rub in the butter. Stir in the sugar, dried fruit and egg, using a round-bladed knife to combine the mixture to a stiff dough.

  • Divide dough into 12 rough shapes and place them on the baking sheet. Roughen the surface with a fork.

  • Bake the cakes in the middle of the oven for 15 mins until light golden. Sprinkle with a little extra caster sugar. Transfer to a wire rack to cool. They can be stored in an airtight container for up to 2-3 days.

More Recipe Ideas

Top Tip

<strong>Top tip:</strong> Don't be tempted to add liquid to this mixture. Its dryness is what gives the cakes their 'rock-like' appearance.<br><br><strong> To freeze the buns:</strong> Pack in a polybag or tub. Seal, label and freeze. Use within 3 months. Thaw at room temperature.