Surprise, surprise! I'm still making rock buns. That makes it about 33 years now, ever since we had a rock bun epiphany at a mobile cafe in RHS Wisley. Long before it became the all-selling, marketed-up-to-the eyeballs, multi-caféd entity it is now, there was a simple van near the entrance where a cheerful person sold rock buns on paper plates and cups of tea in polystyrene cups. Neither of us had ever had a rock bun which was memorable for the right reasons, and this experience opened up a world in which rock buns - or rock cakes as some people call them - might be a treat to look forward to after work or school or any time, really. I significantly adapted the recipe in Delia Smith's Book of Cakes (published 1977 - first step, ignore the instruction to use brown flour) and I've been baking my version* ever since.
Anyway, the point of the buns is to say welcome back to the blog. It has been lovely and very gratifying to read your comments here and on Instagram, and it has made me smile and think there's still very much something in blogging.
*it's in three of my books: The Gentle Art of Domesticity, Cherry Cake and Ginger Beer and Vintage Cakes