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Traditionally used for our British faire such as Christmas cakes, rock buns, hot cross buns and fruit cakes. The sweet blend contains health promoting fresh, organic spices such as cinnamon, coriander, allspice, ginger, nutmeg and cloves.

Making this delicious blend up fresh helps contain the potency of the spices. I make small batches that are bursting with many health properties, flavour and taste. This old fashioned recipe was something I was brought up on. My Gran was a top rated cook who worked as a young girl in some of the most elite manor homes and refined estates, she worked with some of the top chefs in our county and probably in the country, she only learnt from the very best. and used English mixed spice in many of her delicious fruit cakes and rock buns, there was no taste quite like them. You can "Americanize" your self by using it on cream cheese, muffins, toast and as you would pumpkin spice.

2 oz shaker jar.

Organic blends of cinnamon, coriander, allspice, ginger root, nutmeg, and cloves.

Old English Rock Buns

Rock cakes

Try these light, crumbly tea-time favourites while they are still warm from the oven. So easy to make, and lots of fun for children to join in too.

Ingredients

225g/8oz self-raising flour
75g/2½oz caster sugar
1 tsp baking powder
1 tsp English Mixed Spice.
125g/4½oz unsalted butter, cut into cubes
150g/5½oz dried fruit
1 free-range egg
1 tbsp milk
2 tsp vanilla extract

Preparation method

Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
In a clean bowl, beat the egg and milk together with the vanilla extract.
Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you really need it to make the mixture stick together.
Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.