This recipe is very easy, you can have them done in about half an hour and they are delicious. Best eaten on the day they are made (I never find that a problem!)
Hope the measurements are ok for you to understand. I cook in Imperial but I will write the metric conversion - use one or the other or they won't work!
8 oz (225g) Self Raising Flour
2 Teaspoons Baking Powder
4oz (100g) Soft Margarine (I like to use butter for taste, it works with either)
2 oz (50g) Granulated Sugar
4 oz (100g) mixed dried fruit - (I use only raisins, no mixed fruit or currants, because we like them!)
2 oz (50g) currants (see note above)
about 1 tablespoon (10 ml) Milk
To finish - Demerera Sugar (this is the brown sort you use for coffee if you don't know what it is)
Pre-heat oven to 200 degrees Celcius (400 farenheit or Gas mark 6) Lightly grease 2 baking trays.
Measure flour and baking powder into a large bowl, add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit. Add egg and milk and mix to a stiff mixture. If dry add a little more milk. Using 2 teaspoons (I use my paws!) shape the mixture into about 12 rough mounds on the prepared baking tray. Sprinkle generously with demerara sugar.
Bake in the pre-heated oven for about 15 minutes, or until tinged a pale, golden brown at the edges. Cool on a wire rack (at least until cool enough not to burn when you bite them!)
Helpful tips: Gently push any poking out fruit on top of the mounds into the mixture before putting cakes in oven, this stops them getting scorched! I like to add a teaspoon of mixed spice, the sort of spices you would use in a rich fruit cake, as this gives a lovely flavour and they smell great when baking.
They look uneven and rocky - Hence the name.