Rocky buns in memory

Tomorrow, I will gather with my family to pay tribute to a wonderful, dear lady, my sweet, gracious, loving and greatly loved Granny. I will miss her so much and her amazing home baking.

I’m going to follow her often used recipe and take comfort from the sticky, sweet, imperfect dough.

Children, grandchildren, neighbours, colleagues, friends and even a friendly pheasant came tapping at her window for these tasty cakes. She also believed every home should have a Bero book, so if you don’t have one, invest in some flour and send away! Simple pleasures.

Makes 10 ish.

You will need:

225g Self raising flour

pinch salt

100g margarine (my Granny used Stork, you can of course use butter if you're feeling flush!)

75g dried fruit

25g mixed peel (not essential, you can add glace cherries or dried apricot as a variation)

50g caster sugar

1 medium egg

milk to mix

Heat oven to 200’C and grease two baking trays (my Granny gave us ours as an engagement gift).

Mix the flour and salt, rub in the margarine.

Stir in the dried fruit, mixed peel and sugar.

Mix to a stiff dough with the egg and milk.

Place in rough heaps on the baking tray and bake for 10-15 minutes.

For best results, eat warm with tea served in a china cup.

Be comforted.