Having completed six successive days of Munro bagging we decided a couple of rest days were needed. This also gave us a chance to catch up on some domestic chores around the ‘van. As we were running a bit short on cakes (a requirement for the hills!) I did some baking and made an Irish Tea Loaf (recipe on blog dated 28 November 2010) and some rock buns. Cameron and I have modified the usual rock bun recipe to enhance the flavour with lemon and cinnamon. A flask of tea and a rock bun while taking in the stunning mountain views is something to behold.
We have heard, however, from another camper today that there are storms and snow forecast for Wednesday so we’ll check the Met Office website later. If this is correct there may not be the stunning mountain views and I may be doing some more baking over the next few days!
Recipe for Rock Buns
- 100g butter
- 225g plain flour
- 2 level tsp baking powder
- 0.5 level tsp ground mixed spice
- 0.5 level tsp cinnamon
- Grated rind of 0.5 a lemon
- 100g demerara sugar
- 100g mixed dried fruit
- 2 heaped tsp fruit peel
- 1 egg, beaten
Grease two baking sheets. Rub the butter into the flour, baking powder and spice until the mixture resembles fine breadcrumbs.
Stir in the rind, sugar and fruit. Make a well in the centre, pour in the egg and a little milk if necessary, to give a stiff crumbly consistency. Bind together using hands.
Use two forks to shape the mixture into rough heaps on the baking sheets (makes 10 generous sized buns). Top each bun with a sprinkling of demerara sugar. Bake in the oven at 200°C (400°F, gas mark 6) for 15-20 mins.
Elaine’s tip: These rock buns freeze well so you don’t have to eat them all at once!