Mary Berry Rock Cakes
Mary Berry’s Rock Cakes are small, rustic-looking cakes made with self-raising flour, butter, sugar, eggs, and dried fruit. Unlike traditional cakes, they have a rough, rugged texture and are slightly crunchy on the outside while remaining soft and tender inside.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 8-10 rock cakes 1x
- Category: Snack
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 225g (1¾ cups) self-raising flour
- 100g (½ cup) unsalted butter (cold and cubed)
- 75g (⅓ cup) caster sugar
- 100g (¾ cup) mixed dried fruit (raisins, sultanas, currants)
- 1 tsp mixed spice (optional)
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract (optional)
- A pinch of salt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Line a baking tray with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift the self-raising flour and add a pinch of salt.
- Rub in the cold butter using your fingertips until the mixture resembles breadcrumbs.
Step 3: Add the Sugar and Fruit
- Stir in the caster sugar, dried fruit, and mixed spice (if using).
Step 4: Combine Wet and Dry Ingredients
- In a small bowl, whisk the egg, milk, and vanilla extract together.
- Pour into the dry ingredients and mix with a wooden spoon until a rough, sticky dough forms.
Step 5: Shape the Rock Cakes
- Using a spoon, drop rough heaps of dough onto the baking tray.
- Keep them rough and uneven for a traditional rock cake appearance.
- Leave space between them as they will spread slightly.
Step 6: Bake Until Golden
- Bake for 12-15 minutes until golden brown and firm.
Step 7: Cool and Serve
- Allow the rock cakes to cool on a wire rack before serving.
- Enjoy warm or at room temperature with butter or jam.
Find it online: https://britishrecipeshub.co.uk/mary-berry-rock-cakes/