Sift the floor into a bowl, together with the baking powder and pinch of salt.
Cube the butter and add to the flour. I always thought you had to soften the butter but you don’t need to – in fact it’s better if its straight out of the fridge.
Rub the flour and butter between fingers so that they resemble breadcrumbs/grated Parmesan.
Add the sugar, sultanas and currants and just mix into the crumbled mixture.
Add the whisked egg to the mixture and mix in. You don’t want to make it smooth like a Victoria sandwich cake; you want it quite crumbly-looking – but it must hold together. You may need to add some milk (but do this very slowly). If you add too much milk and there is a sheen to the mixture the rock cake may taste heavy.
When ready scoop out with a biggish spoon and plop onto the baking tray. You don’t need to shape the rock cakes much.
Once you’ve made 10 or 12 sprinkle the tops of the rock cakes with Demerara sugar. You don’t need to be too fussy about this, and it doesn’t matter if the sugar goes all over the baking tray – the sugar can be scrapped off once the rock cakes have been baked.
Put the tray of rock cakes into the pre-heated oven (in the centre) and cook for 15 – 20 minutes depending how brown you like your rock cakes.
Remove from the oven and leave to cool.
Recipe by Doe's Kitchen at http://doeskitchen.com/rock-cakes/