Crumbly Golden Rock Cakes Recipe: A Sweet British Classic

When baking rock cakes, you stumble upon a delightful British treat that promises pure comfort.

Crumbly edges and rustic charm define this classic pastry.

Soft centers hide within each irregular, bumpy surface.

Grandmothers across England have perfected these simple delicacies for generations.

Nutmeg and currants dance together, creating a warm, inviting aroma.

Small kitchen adventures like these connect us to traditional baking magic.

Mixing these ingredients becomes a joyful moment of culinary creativity that you’ll absolutely adore.

What Makes Mary Berry Rock Cakes So Comforting

• Quicken Your Baking Skills: Rock cakes introduce beginners to basic pastry techniques, teaching how to rub butter into flour and create rustic-looking treats without precision requirements.
• Customize with Endless Variations: Swap dried fruits like raisins, currants, or cranberries to match personal taste preferences or seasonal ingredients, making these treats versatile and exciting.
• Kid-Friendly Cooking Companion: Perfect for involving children in kitchen activities, this recipe allows young bakers to mix ingredients, shape rough mounds, and experience the joy of creating something delicious together.
• No-Fuss Comfort Treat: These rock cakes deliver classic British bakery charm with minimal ingredients and straightforward steps, ideal for unexpected sweet cravings or casual afternoon tea gatherings.

Ingredients for Mary Berry Rock Cakes

• Flour: A key base ingredient that provides structure to the rock cakes.
• Butter: Adds richness and helps create a crumbly texture.
• Sugar: Provides sweetness and helps with browning.
• Mixed Dried Fruit: Adds flavor and texture to the rock cakes.
• Egg: Binds the ingredients together and helps with rising.

• Baking Powder: Helps the rock cakes rise and become light.
• Milk: Moistens the mixture and helps combine ingredients.

• Sugar (for Sprinkling): Creates a sweet, crispy top layer on the rock cakes.

How to Make Mary Berry Rock Cakes Easily

Step 1: Warm Up the Oven

Set your oven to a toasty 200°C (180°C for fan ovens). Lightly coat two baking trays with a thin layer of butter or cooking spray to prevent sticking.

Step 2: Create Crumbly Base

In a large mixing bowl, combine flour and baking powder. Use your fingertips to gently rub cold butter into the dry ingredients. Continue until the mixture looks like coarse breadcrumbs with tiny butter lumps scattered throughout.

Step 3: Add Sweet and Fruity Goodness

• Currants
• Raisins
• Chopped candied peel

Gently mix the ingredients until evenly distributed.

Step 4: Bring the Mixture Together

In a separate small bowl, whisk together egg and milk. Pour this liquid mixture into the dry ingredients. Stir until everything combines smoothly. If the dough seems too dry, add a splash more milk to create a soft, slightly sticky consistency.

Step 5: Shape Into Rustic Mounds

Using a spoon or your hands, drop rough mounds of the mixture onto the prepared baking trays. They should look pleasantly uneven and bumpy. Sprinkle a light dusting of sugar over the top of each cake.

Step 6: Bake to Golden Perfection

Place the trays in the preheated oven and bake for about 15 minutes. Watch for a beautiful golden-brown color and a slightly crisp exterior. Once done, transfer the rock cakes to a wire rack to cool completely.

Handy Tips for Mary Berry Rock Cakes

• Fruit Freedom: Swap dried fruits like raisins, currants, or mixed peel to match your taste preferences or dietary needs.
• Crumble Control: Use cold butter and work quickly when rubbing into flour to create light, airy rock cakes with perfect texture.
• Sugar Sparkle: Sprinkle extra demerara or raw sugar on top before baking for a delightful crunchy, caramelized finish.
• Gluten-Conscious Option: Replace wheat flour with gluten-free flour blend for a celiac-friendly version that maintains the classic rock cake texture.
• Make-Ahead Magic: Prepare dough in advance and refrigerate, then bake fresh when craving a quick teatime treat.

New Flavors for Mary Berry Rock Cakes

• Gluten-Free Rock Cakes: Replace wheat flour with almond or gluten-free flour blend. Use coconut sugar for a lower glycemic option.
• Vegan Rock Cakes: Substitute butter with coconut oil, use flax egg instead of chicken egg, and choose plant-based milk like almond or oat milk.
• Low-Sugar Version: Reduce sugar content, use stevia or monk fruit sweetener. Replace dried fruit with fresh berries or chopped nuts for less sugar and added nutrition.
• Chocolate Chip Rock Cakes: Swap traditional dried fruit with dark chocolate chips or cacao nibs for a rich, indulgent variation that maintains the classic crumbly texture.

What to Enjoy with Mary Berry Rock Cakes

• Pair with Warm Earl Grey Tea: The bergamot notes in Earl Grey beautifully complement the sweet fruity rock cakes, creating a classic British afternoon tea experience with subtle citrusy undertones.
• Serve with Clotted Cream: Spread thick, rich clotted cream on warm rock cakes for an indulgent Cornish-style treat that elevates the simple pastry's texture and flavor.
• Match with Spiced Apple Cider: A warm, lightly spiced apple cider provides a cozy contrast to the rock cakes, enhancing the fruity elements and offering a comforting winter beverage pairing.
• Accompany with Vanilla Custard: Drizzle smooth vanilla custard over rock cakes for a decadent dessert experience that adds creamy richness to the crumbly texture of the traditional British treat.

Storage Instructions for Rock Cakes

• Store rock cakes in an airtight container for up to 3 days. Keep them in the refrigerator to maintain freshness and prevent spoilage.
• Wrap individual rock cakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month for longer storage.
• Warm rock cakes at 150C for 5-7 minutes. This method restores their crispy exterior and soft interior.
• Zap rock cakes for 10-15 seconds to quickly revive their warmth. Be careful not to overheat, as they can become tough.

Mary Berry Rock Cakes FAQs

• What are rock cakes traditionally from?

Rock cakes originated in the United Kingdom, particularly popular during wartime rationing when ingredients were scarce and baking needed to be quick and simple.

They get their name from their rough, uneven surface that resembles rocky terrain, created by dropping the dough in rustic mounds rather than smoothing it out.

• Can I use different dried fruits?

Absolutely! While traditional recipes use mixed dried fruit, you can easily swap in raisins, currants, sultanas, or chopped dried apricots based on your preference.

• Are rock cakes suitable for children to bake?

Yes, rock cakes are an excellent beginner’s baking recipe. They’re simple, require minimal technical skill, and children can help with mixing and shaping the dough.

Rock Cakes Recipe

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4.8 from 24 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Delightful rock cakes from British baking traditions bring nostalgic comfort with their crumbly texture and sweet dried fruit. Crisp edges and homemade charm invite you to savor these simple yet irresistible teatime treats perfect for sharing with friends.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (226 grams) self-raising flour
• 4 ounces (113 grams) butter, softened
• 1 egg
• 4 ounces (113 grams) mixed dried fruit

Supplementary Ingredients:

• 2 teaspoons baking powder
• 2 ounces (57 grams) sugar
• 2 ounces (57 grams) currants

Finishing Ingredients:

• 1 tablespoon milk (plus more if needed)
• Demerara sugar, to sprinkle

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Instructions

1. Heat oven to 200°C (180°C fan) and prepare two baking trays with a light grease coating.
2. Combine flour and baking powder, then incorporate cold butter using fingertips until mixture resembles coarse breadcrumbs.
3. Gently fold sugar and dried fruits into the crumbly mixture, ensuring even distribution.
4. Whisk egg with milk, then pour into dry ingredients. Mix until a slightly sticky dough forms, adding extra milk if the mixture seems too dry.
5. Using hands, create 12 rustic, uneven mounds directly onto the prepared baking trays, maintaining a rough and bumpy texture.
6. Sprinkle additional sugar over the top of each rock cake to create a sweet, crispy exterior.
7. Bake in the preheated oven for 15 minutes, watching for a golden-brown color and slightly crisp edges.
8. Remove from oven and transfer rock cakes to a wire rack, allowing them to cool completely and firm up.

Notes

• Ensure butter is cold and cut into small cubes for the best crumbly texture when rubbing into flour.
• Use room temperature egg and milk to help bind the ingredients smoothly without overmixing the batter.
• Experiment with different dried fruits like cranberries, apricots, or mixed peel to add variety and personal flair to the classic recipe.
• For a gluten-free version, substitute regular flour with a good-quality gluten-free flour blend and add a pinch of xanthan gum to improve texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 181 kcal
• Sugar: 8 g
• Sodium: 135 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 27 mg