As the title of this post suggests Rock Cakes are a British childhood classic! They are super simple to make, sweet, buttery, crumbly and fruity and just perfect with a cup of tea.
I’m just going to take a second or two to acknowledge the lives that were lost and affected by the recent attacks in Manchester and London. I love both cities dearly and I have amazing memories of both. Still having friends and family in London I always hold my breath when something happens, waiting for news.
I lived in London and its surrounding areas for years. I know that city well. No matter what anyone tries to do to it, it will always prevail because there is nothing like the British spirit to kick whoever or whatever in the balls! There is not a Londoner or Manchurian for that matter, that will roll over and live in fear.
Enough politics lets get on with these rock cakes.
A Childhood Favourite.
I am sure rock cakes are world wide, or at least a variation of them are. But these are the ones I remember from my childhood. I really had to resist the temptation to ‘pimp’ them up in some silly way by adding flavours that were not originally in them. That’s not to say a pimped up version will not appear on this blog one day. But for right now I wanted the ones from my childhood. Simple and oh so moreish. And because they are not fancy and they do not require any fancy equipment this is a great recipe to get kids involved in. I remember helping my mum make these when I was little so get in there and get your hands dirty.
There is nothing in these rock cakes that should shock you, flour, baking powder and a touch of salt are mixed together. Unsalted butter is then added in and rubbed into the flour to create a breadcrumb like mixture. A little sugar, dried fruit and an egg bring it all together with a tiny touch of milk. See nothing fancy or weird, just good old fashioned ingredients.
Try and resit the temptation, at least the first time and stick with the classics. Sultanas, raisins and currents. Any one of these will work great or you can use a combination like I did for a little difference and texture. If you can, buy the bags of ready mixed dried fruit. Like the ones used in fruit cakes, that will be perfect. Or use what you have in your cupboard, nothing fancy required here.
These rock cakes really are a simply wonderful treat that aren’t too full of sugar, buttery and ever so slightly crumbly. The hubby likes to slather a little butter on his, but I don’t think they need it but hey whatever floats your boat. Just make sure you give these wonderful childhood teats a go, because I promise you won’t regret it.
- 225 grams plain / all purpose flour (1 and 6/8 cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 125 grams unsalted butter (1 stick + 1 tablespoon)
- 75 grams granulated sugar (3/8 cup)
- 125 grams dried mixed fruit (1 cup)
- 1 large egg - lightly beaten
- 2 - 4 tablespoons milk
- Preheat your oven to 200C / 400F / Gas mark 6 and line a large baking sheet with baking parchment or use a silicone baking mat and place to one side.
- In a large mixing bowl add in the flour, baking powder and salt and give a little mix to combine everything.
- Rub the butter into the flour until it looks like fine breadcrumbs. Or use a food processor for quickness if you want.
- Add in the sugar and dried mixed fruit and give a little stir to mix it all together.
- Pour in the lightly beaten egg and gently stir to bring it all together. Add in the milk a little at a time, you just need enough to bring the mixture together. You don't want it to be a super sticky dough.
- Scoop out the mixture into 10 equal sizes onto your baking sheet, the beauty of these rock cakes is they are not meant to be uniformed and perfect looking.
- Sprinkle a little sugar on top if you like an extra little crunch and pop them in your hot oven for 15 to 20 minutes.
- Check on them after 15 minutes, they should have a light golden colour to them and sound a little hollow if tapped on the bottom.
- Transfer them to a wire rack to fully cool down.
- These rock cakes freeze well for up to 3 months and kept in an airtight tin they will keep at room temperature for 5 days.