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Rock Buns

Rock Buns Rock Buns Rock Buns Rock Buns

This post is part of the series Afternoon Tea.Show All PostsHide All Posts

  • Part 1: Victoria Sponge Cake
  • Part 2: Tea Cakes
  • Part 3: Rock Buns
  • Part 4: English Muffins
  • Part 5: Finger Rolls
  • Part 6: Scones
  • Part 7: Cucumber Sandwiches

This post is part of the series Packed Lunch/Picnic.Show All PostsHide All Posts

  • Part 1: Fancy Salad
  • Part 2: Bean Dip with Tortilla Chips
  • Part 3: Spicy Filo Pastry
  • Part 4: Garlic Bread
  • Part 5: Plain Salad
  • Part 6: Mixed Berry Muffins
  • Part 7: Chestnut & Walnut Salad
  • Part 8: Clover Shaped Biscuits
  • Part 9: Irish Soda Bread
  • Part 10: Irish Scones
  • Part 11: Apple Cupcakes
  • Part 12: Tea Cakes
  • Part 13: Rock Buns
  • Part 14: English Muffins
  • Part 15: Finger Rolls
  • Part 16: Scones
  • Part 17: Cucumber Sandwiches
  • Part 18: Potato and Herb Bread
  • Part 19: Chapati
  • Part 20: Chickpea Patties
  • Part 21: Samosas
  • Part 22: Onion Bhaji
  • Part 23: Banana Cake
  • Part 24: Cheese-less Thick Sticks
  • Part 25: American Style Corn Bread
  • Part 26: Corn Fritters
  • Part 27: Ceasar Salad
  • Part 28: Cool Dip
  • Part 29: Hot & Spicy Dip
  • Part 30: BBQ Dip
  • Part 31: Aubergine/Eggplant Slices
  • Part 32: Sausage Swiss Rolls
  • Part 33: Corn Medley
  • Part 34: Bread Rolls
  • Part 35: Hummus
  • Part 36: Fruit Loaf
  • Part 37: Fairy Cakes
  • Part 38: Mushroom Filling for Rolls and Sandwiches
  • Part 39: Nut Filling for Rolls and Sandwiches
  • Part 40: Cool Tofu Filling for Rolls and Sandwiches
Rock Buns
  • Serving: 6
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Rock Buns

By Vegan Calling March 25, 2016

Our version of rock buns are cooked in muffin cases rather than on a baking tray, this is so we can contain there size but feel free to cook them on a greased baking tray if you wish just use a little less liquid and make sure the mixture is stiff.

Ingredients

  • Plain Flour - 4 ozs (1 Cup)
  • Caster Sugar - 2 ozs (½ Cup)
  • Sultanas - 2 ozs (½ Cup)
  • Vegan Margarine - 2 ozs (¼ Cup)
  • Soya Milk - 2 Tbsp
  • Egg Replacement - 1
  • Ground Nutmeg - ¼ Tsp
  • Mixed Spice - ¼ Tsp
  • Salt - ¼ Tsp
  • Caster Sugar - For Topping

Instructions

  1. Preheat oven to 220c. Place six muffin cases into a muffin tray.
  2. Into a bowl sieve the flour, salt and baking powder.
  3. Rub in the margarine until the mixture resembles breadcrumbs.
  4. Stir in sugar, sultanas, mixed spice and ground nutmeg.
  5. Make up egg replacer according to packet instructions and beat in the milk. Gradually add to the bowl and stir until a stiff batter is formed.
  6. Divide the mixture equally between the 6 muffin cases and cook for 20 to 25 minutes, until golden brown.
  7. Place on a wire rack and sprinkle with caster sugar, allow to cool.
  8. Remove from cases before serving.
Allergens

Allergens

Soya, Wheat

Baking, Buffet, Dessert

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English Muffins →
About Us Vegan Calling

Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals!

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