Rock Cakes A British Childhood Classic Recipes

ROCK CAKES A BRITISH CHILDHOOD CLASSIC

Steps:

• Preheat your oven to 200C/400F/Gas mark 6 and line a large baking sheet with baking parchment or use a silicone baking mat and place to one side.
• In a large mixing bowl add in the flour, baking powder and salt and give a little mix to combine everything.
• Rub the butter into the flour until it looks like fine breadcrumbs. Or use a food processor for quickness if you want.
• Add in the sugar and dried mixed fruit and give a little stir to mix it all together.
• Pour in the lightly beaten egg and gently stir to bring it all together. Add in the milk a little at a time, you just need enough to bring the mixture together. You don't want it to be a super sticky dough.
• Scoop out the mixture into 10 equal sizes onto your baking sheet, the beauty of these rock cakes is they are not meant to be uniformed and perfect looking.
• Sprinkle a little sugar on top if you like an extra little crunch and pop them in your hot oven for 15 to 20 minutes.
• Check on them after 15 minutes, they should have a light golden colour to them and sound a little hollow if tapped on the bottom.
• Transfer them to a wire rack to fully cool down.
• These rock cakes freeze well for up to 3 months and kept in an airtight tin they will keep at room temperature for 5 days.

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

ROCK CAKES OLD FASHIONED RECIPE

Steps:

• Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl
• Add sugar and mix all together
• Add butter and rub together using fingertips into the dry cake mix
• It should resemble breadcrumbs
• Add sultanas
• Stir through
• Whisk milk and egg together in a separate bowl
• Add the whisked egg and milk to the rock cake mixture
• Use a fork to mix well together until moist and sticky
• Separate into 9 even-sized cakes use a fork to rough up the cakes a little.
• Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.
• Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!
• Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.
• Sprinkle with extra sugar.
• Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.