I've never watched Great British Bake Off before. There, I've said it [runs for cover]. Before last year that is. Last year I watched GBBO for the very first time and realised what everyone else did ages ago, that it’s awesome! I’m not someone who generally enjoys baking, but watching all the drama unfold - those sideways sneaky peaks at neighbouring kitchenettes, the ‘to prove or not to prove’ dilemmas, the show-stopping show-stoppers, coupled with Paul Hollywood stalking his way round each of the contestants’ benches like a lion with its prey - I could barely tear my eyes away.
Seeing all those delicious creations almost sent me running straight for the kitchen to immerse myself in a dust cloud of flour and icing sugar. Not quite though, because I’m simply not a baker at heart – and heart, I think, is required. When it comes to working with food, you have to love what you do.; otherwise that lack of passion will ring through every mouthful.
Though not a natural Mary Berry, I am occasionally tempted to step into the bakery arena and have one little recipe that saves the day every time I fancy something baked, sweet and homemade – the ever so humble Rock Cake.
Five minutes to prepare, then 15-20 minutes in a hot oven and BOOM, instant gratification. The husband loves them, the kids love them, plus they can be made large or small enough for packed lunches, biscuit tins… or simply stuffing straight into your mouth. Now this is home baking I can enjoy.
So as a change to my usual wittering on, and for all you other non-bakers out there, I’m going to share the easiest recipe of all (other than MrF’s ‘cheese on toast rules’), my mother-in-law’s Rock Cakes.
You will need…
8oz/225g self raising flour
3oz/85g sugar (I use golden caster sugar)
3oz/85g margarine (I use unsalted butter)
One egg, beaten
- Mix the flour and sugar into a bowl, then rub in the margarine/butter.
- Mix in sultanas.
- Mix in the egg and enough milk to form a stiff dough.
- Form into 10-15 rough heaps and place onto a greased baking tray.
- Bake in hot oven (425-450°F/220-230°C/Gas 7-8) for approx. 14-20 minutes until a skewer inserted into the middle of the cakes comes out dry.
Pop them on a cooling rack if you have one, until ready to eat – et voila, perfectly formed little handfuls of subtlety sweet, crispy on the outside, soft on the inside cake. Good bake, as the queen of baking might say. Just make sure you get in there early, they go really fast.
Published in the Nov/Dec 2014 edition of Vale Life