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.
Servings: 4 people
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
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.