Rock Cakes

This recipe has been based on one used for many years by my mum (Laura), from the 1950's cookery book "The art of home cooking", produced by the Stork margarine co. It is a perfect recipe for boaters as it requires no special equipment and is made from store cupboard ingredients and cooks quickly, saving precious power. In the winter we cook these in the top oven of our ChiIli Penguin stove.

The cakes are perfect for snacks, to accompany a cuppa or take out for a picnic on the allotment.

4 tablespoons self-raising flour

50g margarine

50g sugar

75g dried mixed fruit

1 egg

2 dessertspoons plant-based milk

1.Rub the margarine into the flour

until it resembles fine breadcrumbs

2. Stir in the sugar with a metal spoon

3. Add the fruit and stir again.

4. Lightly beat the egg and milk together then gradually add enough to the flour mixture to form a thick dough.

5. Place heaps of the mixture onto a lined baking sheet a little apart and bake in a moderate oven (gas mark 6 or 200°C) for approx 20 mins.

6. Place on a rack to cool and sprinkle with sugar.

7. Enjoy

This recipe makes about 6 cakes which works well for us as we prefer to eat them fresh, but they will store in an airtight tin.