Oatmeal & Spelt Rock Buns Oatmeal & Spelt Rock Buns

Oatmeal & Spelt Rock Buns

This recipe takes inspiration from classic war-time tea-time treats and is perfect to bake with kids. Oatmeal was used a lot during the war to substitute for other ingredients that were in short supply. Flour for baking that had once been imported from Canada was difficult to ship due to the war. Britain started to grow its own traditional varieties like Spelt and use more oatmeal in baking.

Happily we still grow lots of oatmeal and we are once again growing traditional Spelt which is wonderful for baking.

 

This recipe was created especially for Mornflake by the Porridge Lady.

Cooking Time 25 mins Skill Level Easy Servings 8

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Pre-heat the oven to 180°C/GM4.

  2. 2

    Sift the flour into a mixing bowl and add the oatmeal.

  3. 3

    Add the spices and mix thoroughly.

  4. 4

    Then add the butter, its best at room temperature, and rub into the flour mixture.

  5. 5

    Stir in the currants and sugar.

  6. 6

    Then the baking powder.

  7. 7

    Make a well in centre of the bowl and add egg and mix through.

  8. 8

    Add milk slowly whilst stirring it through. The mix should be sticky but not wet.

  9. 9

    Finally spoon the mixture into greased bun tins or shallow cupcake trays.

  10. 10

    Place the trays in the pre-heated oven for 8 mins.

  11. 11

    Check the rock buns and turn the trays. Cook for a further 8 mins, until the rock buns are a golden brown colour but do keep an eye on them to make sure they don't burn. 

  12. 12

    Remove from the oven and allow to cool on a wire rack. Then serve with a nice pot of tea.