The Kitchen
Rock cakes
Our easy, traditional rock cake recipe is the ideal afternoon treat.
Ingredients · Servings 10
- 200g/7oz self-raising flour
- 1 tsp baking powder
- 1 ½ tsp mixed spice
- 100g/4oz butter
- 85g/3oz light muscovado sugar
- 100g/4oz mixed dried fruit
- 1 egg beaten
- 2 tbsp/30ml milk
- demerara sugar or roughly crushed sugar cubes, for sprinkling
Method · 40 min
- Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
- Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.
These simple fruit buns are a great storecupboard bake that everyone will enjoy
- 1 eggbeaten
- demerara sugaror roughly crushed sugar cubes, for sprinkling
- kcal211
- fat9g
- saturates5g
- carbs29g
- sugars15g
- fibre1g
- protein3g
- salt0.5g
Method
- step 1Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
- step 2Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.
