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Rock Cakes
Classic British 'rock cakes' are rustic, slightly crumbly buns studded with dried fruit, traditionally made with simple ingredients. This recipe is a nod to wartime baking, emphasizing resourcefulness and ease.
🧂 Zutaten
- 250 g Self-raising flour(Ensure it's fresh for best rise.)
- 100 g Butter(Cold and cubed. This helps create a crumbly texture.)
- 75 g Caster sugar(Or granulated sugar if caster is unavailable.)
- 100 g Mixed dried fruit(Such as sultanas, currants, or raisins. You can soak them in a little warm water or tea for 10 minutes beforehand for a softer texture, then drain well.)
- 1 Egg(Beaten. This acts as a binder.)
- 2-3 tablespoons Milk(As needed, to bring the dough together. Use cold milk.)
👨🍳 Zubereitung
- 1
Preheat your oven to 200°C (180°C Fan / 400°F / Gas Mark 6). Line a baking sheet with parchment paper.
⏱️ 5 minutes - 2
In a large mixing bowl, place the self-raising flour. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Ensure there are no large lumps of butter remaining.
⏱️ 7 minutes - 3
Stir in the caster sugar and the mixed dried fruit. Mix gently to combine everything evenly.
⏱️ 2 minutes - 4
Make a well in the centre of the dry ingredients. Add the beaten egg and about 2 tablespoons of milk. Using a round-bladed knife or a spatula, gently mix the ingredients together to form a soft, slightly sticky dough. Add a little more milk, a teaspoon at a time, if the mixture is too dry to come together.
⏱️ 3 minutes - 5
Drop spoonfuls of the dough (about 1-2 tablespoons each) onto the prepared baking sheet. Aim for rough, irregular mounds, resembling small rocks. Don't overcrowd the baking sheet.
⏱️ 3 minutes - 6
Bake in the preheated oven for 15-18 minutes, or until the rock cakes are golden brown on top and firm to the touch. They should sound slightly hollow when tapped on the bottom.
⏱️ 15-18 minutes - 7
Remove from the oven and transfer the rock cakes to a wire rack to cool completely. Enjoy plain or with a cup of tea.
⏱️ N/A
💡 Profitipps
- ✓The 'rock' texture comes from not overmixing the dough and dropping it roughly onto the baking sheet.
- ✓For a slightly sweeter finish, you can lightly sprinkle the tops with a little extra sugar before baking.
- ✓These are best eaten fresh, within a day or two of baking.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add 1/2 teaspoon of mixed spice or cinnamon to the dry ingredients for a spiced version.
- Increase the amount of dried fruit to 150g for a fruitier cake.
- Add a handful of chopped nuts (like almonds or walnuts) for extra texture.