Embarking on a baking journey with the legendary Mary Berry as a guide is always a delight. Her Rock Cakes, a classic British treat, have been a particular focus of mine recently.
These crumbly, scone-like goodies, studded with dried fruits and sometimes nuts, have a rustic charm and a comforting taste that evoke memories of cozy afternoons with tea.
Let me share with you the ins and outs of making Mary Berry’s Rock Cakes, how to enjoy them to the fullest, and tips for their care and keeping.
What is Mary Berry Rock Cakes?
Mary Berry’s Rock Cakes are a delightful baked good that falls somewhere between a cookie and a scone. They’re known for their rough, rocky appearance, hence the name.
Made with a simple dough that’s mixed with dried fruits and spices, these cakes are quick to prepare and bake, making them perfect for last-minute guests or a quick treat to enjoy.
Their texture is tender and crumbly, with a lightly sweetened, fruit-studded crumb that’s utterly irresistible.
What Goes Best with Mary Berry Rock Cakes?
Rock Cakes are traditionally served with tea or coffee, making them a staple of British teatime.
Their sturdy texture and not-too-sweet taste pair wonderfully with a strong cup of tea, such as Earl Grey or English Breakfast, cutting through the richness and cleansing the palate.
For a modern twist, serve them with a dollop of clotted cream or a smear of your favorite jam to add moisture and a burst of flavor.
Ingredients
- 225g self-raising flour
- 75g butter, cut into small pieces
- 75g caster sugar
- 1 tsp baking powder
- 150g mixed dried fruit (such as raisins, sultanas, and currants)
- 1 egg, beaten
- 1-2 tbsp milk
- A pinch of salt
- Optional: 1 tsp mixed spice or cinnamon for extra flavor
How to Make Mary Berry Rock Cakes
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Mix the dry ingredients: Sift the flour and baking powder into a bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add the flavors: Stir in the sugar, dried fruit, and, if using, the spice.
- Bind the dough: Mix in the beaten egg and enough milk to form a stiff dough.
- Shape the cakes: With a spoon, place rough heaps of the mixture onto the prepared baking sheet, leaving some space between each for expansion.
- Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown and firm to the touch.
- Cool: Let them cool on a wire rack before serving.
Mary Berry Rock Cakes
Ingredients
- 225 g self-raising flour
- 75 g butter cut into small pieces
- 75 g caster sugar
- 1 tsp baking powder
- 150 g mixed dried fruit such as raisins, sultanas, and currants
- 1 egg beaten
- 1-2 tbsp milk
- A pinch of salt
- Optional: 1 tsp mixed spice or cinnamon for extra flavor
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Mix the dry ingredients: Sift the flour and baking powder into a bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add the flavors: Stir in the sugar, dried fruit, and, if using, the spice.
- Bind the dough: Mix in the beaten egg and enough milk to form a stiff dough.
- Shape the cakes: With a spoon, place rough heaps of the mixture onto the prepared baking sheet, leaving some space between each for expansion.
- Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown and firm to the touch.
- Cool: Let them cool on a wire rack before serving.
Notes
How to Serve Mary Berry Rock Cakes
Rock Cakes are best served warm, fresh from the oven, when their edges are delightfully crisp, and the insides remain soft and tender.
If you’ve added spices, the warm cakes will emit a comforting aroma that’s perfect for a cozy afternoon treat. They require no additional adornment, though, as mentioned, a bit of jam or clotted cream can make them even more special.
How to Reheat Mary Berry Rock Cakes
- Microwave: Place a rock cake on a microwave-safe plate and heat for 10-15 seconds. This method is quick but can make them a bit too soft.
- Oven: Preheat your oven to 160°C (320°F). Place the cakes on a baking sheet and warm for 5-7 minutes. This method helps retain their texture.
- Stovetop: Not recommended due to the risk of burning the bottoms or uneven heating.
How to Store Leftovers of Mary Berry Rock Cakes
Cool the rock cakes completely before storing them in an airtight container at room temperature. They’ll stay fresh for up to 3 days.
For longer storage, you can freeze them for up to 3 months. Thaw at room temperature or gently reheat in the oven.
Frequently Asked Questions Regarding Mary Berry Rock Cakes
- Can I use fresh fruit instead of dried? It’s not recommended, as fresh fruit can release moisture and alter the texture.
- Can I make them gluten-free? Yes, substitute the self-raising flour with a gluten-free blend and add 1 tsp of xanthan gum to help with the texture.
Nutritional Information
The nutritional content of Mary Berry’s Rock Cakes can vary based on the specific ingredients used and the size of each cake. On average, a single rock cake might contain:
- Calories: 150-200
- Fat: 5-8g
- Carbohydrates: 25-30g
- Protein: 2-4g
- Sugars: 10-15g
Remember, these values are approximate and should be used as a guideline rather than strict dietary information.
Embarking on the creation of Mary Berry’s Rock Cakes has been a delightful journey, blending simplicity with the warm, comforting flavors that define home baking.
Whether enjoying them as a treat with afternoon tea or sharing them with friends and family, these rock cakes are sure to bring a touch of sweetness to any occasion.
Please could you add the yield? How many rock cakes am I aiming to make with this recipe? That would be helpful to me.
Thank you
Hey Alison,
The cakes you make with this recipe will be sufficient for 4-5 people. For more queries, you can mail to us at [email protected]
Thanks,
Lyn Aust.