PAT-a-cake pat-a-cake baker's man! bake me a cake as fast as you can!

I am sure that most of us have tried making rock buns at some point of our lives.

Some of these would have have been blunderingly put together in the Home Economics class at school. This was probably taught because the success rate was quite high.

This was a simple preparation with no complicated methods required. It was also something tasty, aromatic and proudly produced for us to take home on the school bus in a Foxes biscuit tin for the family tea.

Other rock buns would have been made during a fit of summer holiday boredom, which did at least serve the purpose of introducing us to baking fundamentals.

Rock buns are a type of easy cake which you can rustle up with not much more than a bag of old flour and some sad-looking currants lurking at the bottom of the cupboard. No fancy techniques here – no baking tins, no fuss, no art.

But while we are happy to revisit other simple recipes from our childhood such as fairy cakes, gingerbread and jam tarts, long after our tastes and baking prowess have evolved, we are happy to leave the poor old rock bun firmly in the past. I argue 'no more!'

I know that at their best rock buns can be tender, sweet and flavourful, but the difficulty lies in balancing the texture.

The dough needs to be firm enough to hold its shape as it bakes without tins or moulds, but rich enough that the baked cake tastes of something other than disappointment.

The trick here in terms of technique to create rock buns which don't live up to their name, is to handle the dough as little as possible.

Just mix the wet with the dry ingredients until they are combined and scoop straight into rough mounds onto the baking tray.

The simplicity of the recipe is a great introduction to baking, and ideal for any new or novice baker young or old. It will boost your confidence in baking.

The rock bun is a kind of hybrid of a scone and must have the best ingredients you can buy.

For me it epitomises English baking at its purest and most honest form, and a decently made rock bun can rival the best scone out there.

A rock bun is also a good basis for your imagination too, because it can if necessary feature rather complex and intense ingredients.

But I do recommend keeping the recipe plain and stark – perhaps replacing the milk with a little thin cream to enrich, or adding a handful of mixed dried fruits or nuts, spices and zests to take the little bun in a bolder direction.

This recipe is surely one to cut out and keep for a rainy day or over the long summer school holidays, as it is fairly easy to get right first time.

Throw in some chocolate chips and mini marshmallows for a particularly wicked combo!