My Recipes

Rock Buns at the River

Ever since the dawn of time, holidays at the Breede River have been synonymous with rock buns. In my husband’s family at least.

Packing food for the holiday I make sure there are enough ingredients for at least two double batches of these. Nutmeg and mixed spice, dried fruit mix and a light cakey mixture, they have some of the feel-good flavours of Christmas without the heaviness and are perfect to go with early morning tea when a swim or canoe ride are planned before breakfast, or to go with a cup of tea anytime really.

The Recipe

Rock Bun recipe
2 cups (500ml) cake flour
2 teaspoons baking powder
Pinch of salt
½ teaspoon nutmeg
½ teaspoon mixed spice
125g / 4 oz butter
½ cup sugar
¾ cup mixed dried fruit / fruit cake mix
1 egg
2-3 tablespoons milk

Sift together the flour, salt and spices.

Cut the fridge- cold butter into dice and rub them into the flour, until the mixture looks like breadcrumbs.

Stir in the mixed fruit and sugar.

Beat the egg and milk together then stir it into the dry ingredients.

Mix till it starts clumping together. Use a bit more milk if it is still too dry.

Place in rough heaps on a greased baking tray.

Bake at 175˚C / 350˚F for 15-20 minutes until light golden brown.

Cool on a rack.

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