These Coconut, Cherry and Chocolate Rock Buns are part of my Rock Buns Recipe series, which includes seven varieties plus the traditional Rock Buns Recipe. They are so addictive – such a delightful combination of flavours – I can’t resist these rock buns. The chocolate drizzle is optional, but for me it’s essential!.
It was after making the original Rock Buns Recipe that I decided to experiment with a number of variations. Here they all are below, including the original recipe.
What are Rock Buns?
Rock Buns (or Rock Cakes), are easy, quick, and cost-effective to make. Their name comes from their rugged appearance rather than their texture. Like scones, they’re best enjoyed fresh — ideally warm from the oven, and certainly on the day they’re baked.
Coconut, Cherry and Chocolate Rock Buns
9
servings15
minutes20
minutesIngredients
6 ounces / 170 grams / ¾ cup self-raising flour
3 ounces / 85 grams / ⅓ cup desiccated coconut
3 ounces / 85 grams / ⅓ cup caster sugar
3 ounces / 85 grams / ⅓ cup butter
3 ounces / 85 grams / ⅓ cup glacé cherries cut in four
3 ounces / 85 grams / ⅓ cup chocolate chopped or chocolate chips
1 large egg
1-2 tablespoons of milk
A little melted chocolate to drizzle (optional)
Directions
- Pre-heat the oven to 200°C / 180°C Fan / 390°F / Gas Mark 6.
- Line a baking tray with baking parchment or lightly grease with a little butter.
- Sieve the flour into a mixing bowl.
- Stir in the coconut and sugar.
- Cut the butter into small pieces and rub into the dry ingredients.
- Stir in the cherries and chocolate.
- Add the egg and enough milk to make a fairly stiff mixture. I find it easier to mix using my hands.
- Pile the mixture into little rock like heaps onto the prepared baking tray. You should get between 8-12 buns according to size. I usually make 9 medium sized rock buns.
- Bake in the pre-heated oven for approximately 20 minutes until risen and golden brown.
- Cool on a wire rack if not serving warm.
- If using, drizzle with melted chocolate while warm.
Traditional Rock Buns
Traditionally, rock buns are flavoured with mixed spice and include dried fruit and candied peel. In recipes, the ratio of fat and sugar to flour usually ranges from one-third to one-half, but never exceeds that.
Older recipes often call for lard, or a combination of lard with butter or margarine. Personally, I find the best rock buns are made with butter, using the higher ratio of fat and sugar — one-half of the flour quantity.
Most recipes suggest using about the same weight of dried fruit as flour, but I like to be more generous, adding at least 6 ounces of fruit to a mixture based on 8 ounces of flour.
What type of flour and sugar should I use?
You can use either self-raising flour or plain flour with baking powder. I’ve tried both and noticed no real difference. The choice between white and brown sugar is also up to personal taste. I prefer caster sugar for my traditional Rock Buns Recipe, Apricot & Almond Rock Buns, Jam Rock Buns, Raspberry and Lemon and these Coconut, Cherry and Chocolate Rock Buns. For my Apple, Sultana and Cinnamon Rock Buns, Date & Walnut and Ginger Rock Buns I like to use a brown sugar.
Serving Coconut, Cherry and Chocolate Rock Buns
As with all of my rock buns Coconut, Cherry and Chocolate Rock Buns are nicest served warm from the oven, but should anyway be eaten on the day they are made. Any leftovers can be frozen. Defrost wrapped in foil in a hot oven.
Happy baking!
Tanya
