Rock cakes
Nuestra receta sencilla y tradicional de pastel de roca es el capricho ideal para la tarde.
- 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
- 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.
Our easy, traditional rock cake recipe is the ideal afternoon treat.
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
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.
