Wartime Rock Buns

Good Morning Lovelies

And here we are again... another Monday... another wash day. But today will be a little different as there will be no chatting over the garden fence while hanging out the laundry. Our dear neighbours moved out yesterday... retiring to Florida and to live nearer their daughter. They have been wonderful friends.. and my dear Hubby will miss putting the world to right and  talking all things motorbike with Frank. Im sure they will be very happy... I just hope we get a nice family moving in  

Tide Laundry Detergent Ad 1946

Which reminds me... I must remember to put Laundry detergent on my shopping list. I'm almost out.

Monday is also.. "Clean the Bedrooms " day. I really do like the feel of clean, fresh. crisp sheets.. and a highly polished head board.... but thats just me....

Its going to be a rather busy week. As well as continuing to preserve the harvest.. it is our sons wedding on Friday. He's marrying such a lovely girl and we are so proud to welcome her into the family

But meanwhile life goes on in our little kitchen...with a good rising of bread and todays recipe.. which is one I first made over half a century ago

Girls Home Economics Class c1940

Fifty years ago, when Home Economics was a 'thing' in Secondary Schools, I made Rock Buns for the first time, Rock buns are similar to a scone but not rolled but dropped on baking parchment, and when baked have a rough surface resembling a rock! I cant remember the recipe we used back then, but the buns definitely came out bigger than these buns from the Ministry of Food during the Second World War. 

This recipe requires less eggs and sugar than ordinary cakes, which are important savings during the strict rationing. They were very quick to throw together and baked in about 15 minutes. They really did look like little rocks when they came out of the oven, but once the hard outer layer was broken they were soft and scone like. The raisins and golden raisins (sultanas ) I used added a little moistness and the mixed spice added a subtle flavour.

 

Delicious eaten warm or cold with a dollop of your favourite preserve

8 oz wholemeal/wholewheat flour
4 teaspoons of baking powder
1/2 teaspoon British mixed spice (recipe here)
2 oz margarine
2 oz sugar
2 oz sultanas or dried mixed fruit
1 egg or 1 reconstituted dried egg
milk
2 teaspoons sugar for topping

• Sift the flour, baking powder and spice
• Rub in the margarine
• Add the sugar, dried fruit and the egg
• Gradually add enough milk to make a sticky mixture
• Put spoonfuls onto parchment paper on baking tray 
• Sprinkle with the sugar
• Cook in a hot oven for 12-15 minutes

Eating For Victory
Collection of Official WW2 Recipe Leaflets