3 oz brown sugar, preferably Bajan, though Demerara will do
3 – 4 oz dried fruit (sultanas, raisins, currants)
Milk to bind
Rub the fat into the flour, until the mixture is of a bread-crumb like consistency. Use the tips of your fingers, not the palm of your hand, or a pastry blender.
Add the sugar, stir in to distribute evenly.
Add the dried fruit, breaking up any large clusters, again stirring to distribute evenly.
Lightly scramble the egg, make a well in the center of the flour/sugar/fruit mix, and pour in the egg. Blend into the flour with your fingertips, attempting to spread the egg throughout the mixture.
Add a small splash of milk, no more than a teaspoon. Combine into the flour/sugar/fruit/egg mixture. Your aim is to bind the ingredients together, without making a wet mixture a la cookies or bread (this takes a bit of practice). Continue to add small amounts of milk until the mixture just about hangs together when compacted.
Tear off table-spoon sized chunks, optionally dip the rough side in some more brown sugar, and place rough side up on a baking tray. Greaseproof paper or similar is optional. Properly made, the mixture does not spread out like cookies will, so you can pack them fairly tight.
Bake for 20 – 25 minutes, checking the tray at the 20 minute mark. Rock cakes are done when they start to brown on the outside.
If the mixture is too wet, bake them anyway, they’re still delicious.