Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 17

Every Saturday morning when I was a child, my mother or older sisters would bake rock buns. The aroma would waft through the whole house; it was better than any alarm clock to get us up and dressed.

Makes 8

220g (8 oz) self-raising flour

pinch of salt

110g (4 oz) butter, diced

110g (4 oz) brown sugar

80g (3 oz) currants

15g (½ oz) chopped cherries

15g (½ oz) chopped candied peel

pinch of nutmeg

1 egg

a little milk

Sieve the flour and salt into a mixing bowl and then rub in the butter. Mix in the sugar, currants, cherries, peel and nutmeg. Beat the egg with a little milk and add to the dry ingredients. Mix with a fork to a stiff mixture.

Grease a baking tray and add rough heaps of the bun mixture. Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 15 minutes. Serve warm with Irish butter.