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\"\"<\/a>Recipe and extract from Oats in the North, Wheat from the South, published with Murdoch Books and available here ><\/a><\/p>\n

Usually these buns appear as \u2018Rock cakes\u2019 or \u2018Rock buns\u2019 in old cookery books, but in 1854 two recipes for Brighton rock cakes appeared in George Read\u2019s The Complete Biscuit and Gingerbread Baker\u2019s Assistant. Read gives a recipe for Brighton rock cakes and another for Brighton pavillions. The latter are made the same way as Brighton rock cakes, but are finished with a topping of currants and coarse sugar that, he says, should be \u2018as large as a pea\u2019.<\/p>\n

You can still buy Brighton rock cakes in the seaside town of Brighton at the Pavilion Gardens Caf\u00e9. The open-air kiosk at Brighton Pavilion has been selling Brighton rock cakes since 1940, and possibly even longer if we look at Read\u2019s recipe from 1854. Rock cakes are popular throughout Great Britain and Northern Ireland, and often appear in literature. In Harry Potter and the Philosopher\u2019s Stone, Hagrid serves them to Harry and Ron, and Agatha Christie also mentions them in more than one novel.<\/p>\n

I wanted to share this recipe in publication week of my new book Oats in the North, Wheat from the South because currently I am missing the sunny Brighton beach, the buzzing pier, and the busy Brighton lanes with its independent shop walhalla. I miss the days without worry when we drove over to the UK for a weekend, antiquing, walking, eating… When the Corona crisis is over I’m planning a trip, but I wonder how we will feel post Corona, will we be free of worry or will the way we live change?<\/p>\n

But for now, we can bake, do join my #bakecorona on social media.<\/p>\n

This recipe only uses one egg, in a time when eggs are dear this recipe might be a solution, other recipes from the book which can be handy during shortages are the Soda bread – to save yeast, the Parkin – to save sugar, the Cornish Heavy cake NO eggs at all, Yorkshire parkin – just oat flour needed, the fat rascalls – just 1 egg needed, Swiss roll – no baking powder but lots of eggs, Flapjack – uses just oats or leftover muesli. And to save an egg, I use an egg less in my pound cake! Happy baking…<\/p>\n

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This recipe for Brighton rock cakes contains candied cedro, but most rock cakes only contain currants, so you can easily leave it out.<\/p>\n

Recipe from Oats in the North, Wheat from the South, published with Murdoch Books and available here ><\/a><\/p>\n

For 6 rock cakes<\/strong><\/p>\n