Rock cakes


  • 8 ounces (225 grams) self-rising flour
  • 1 teaspoon baking powder
  • 1/2 cup (110 grams) unsalted butter, at room temperature, cut into pieces
  • 1/4 cup (55 grams) sugar
  • 1/2 cup (110 grams) mixed dried fruit
  • 6 tablespoons (55 grams) currants
  • 1 large egg
  • 1 to 3 tablespoons milk
  • Demerara sugar, for sprinkling, optional


    step 1

    Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.

    step 2

    Sift the flour and baking powder into a large bowl.

    step 3

    Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.

    step 4

    Add the sugar and dried fruit and mix so all ingredients are well incorporated.

    step 55

    Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.

    step 6

    Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.

    step 7

    Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch.