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1. Preheat the oven to 230°C (gas mk 8, 450°F). Sift the flour, mixed spice, nutmeg, baking powder and salt into a large bowl. Rub the butter into the flour finely. Add the sugar and fruit, and mix well. 2. Lightly beat the eggs and milk togther. Make a well in the dry ingredients, and add the egg mixture. Stir with a knife to combine the ingredients. Draw the mixture into a stiff dough using your fingers. 3. Cover several baking trays with baking paper. Place small lumps of dough onto the trays, spaced a little way apart. Bake each tray on a high shelf for about 15 minutes, or until brown. 4. Cool the rock cakes on a wire rack. Store the rock cakes in an airtight container, or freeze them.
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