Ingredients
Units Scale
Constance Spry version
- 3 cups plain flour
- 1 tsp baking powder
- pinch salt
- 115 butter
- 2/3 cup white sugar
- 3 medium sized eggs
- 1/2 cup sultanas
- cream, if additional liquid required
1917 rock cake version
- 115g butter
- 1 cup white sugar
- 1 cup milk
- 3 cups plain flour (+ 1 extra cup if required)
- 1/2 cup raisins
- 1 tsp baking powder
- 1/2 tsp vanilla
Instructions
- Preheat oven to 170C.
- In a large bowl, stir together the flour, sugar and baking powder.
- Next, with clean hands, rub together the flour mixture and butter until combined and crumbly.
- Pour in the milk (or eggs if following the Constance Spry version), then stir in the vanilla and raisins.
- Add in the additional flour bit by bit if required, until you have a stiff dough.
- On an oiled or baking paper lined baking tray, drop large tablespoonfuls of the dough on.
- Bake in the oven until golden brown (~20-30 minutes depending on you oven).
Notes
This recipe is a combination of the one in Constant Fry’s Cookery Book, and a 1917 version.
- Cook Time: 25 mins